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A plate of crispy fried tofu topped with sautéed sliced mushrooms, served with a fresh mixed greens salad, cherry tomatoes, roasted carrots, and a balsamic glaze drizzle.

Warm Balsamic Marinated Mushrooms

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Warm, savory mushrooms infused with aged balsamic, served over grilled sourdough. A rustic but elegant appetizer perfect for entertaining.
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Prep Time 25 minutes
Total Time 30 minutes
Course: Appetizer, Side Dish
Cuisine: Californian, Italian Inspired
Calories: 32
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 lb mixed wild mushrooms
  • 2 cloves garlic
  • 1 shallot
  • 3 tablespoon Bona Furtuna Everyday Extra Virgin Olive Oil
  • kosher salt to taste
  • black pepper to taste
  • pinch red pepper flakes
  • 1 tablespoon lemon juice
  • 4 thick slices sourdough bread
  • olive oil for brushing
  • 1 tablespoon fresh parsley optional
  • 1 teaspoon Bona Furtuna Biancollila Extra Virgin Olive Oil
  • 2 teaspoon Bona Furtuna 12 Year Aged Balsamic Vinegar

Equipment

  • Grill pan or outdoor grill
  • Mixing bowl
  • Cutting board
  • Chefs knife
  • cast iron or sauté pan
  • Tongs

Method
 

Sear the Mushrooms
  1. Heat Bona Furtuna Everyday Extra Virgin Olive Oil in a large pan over medium-high heat. Once hot, lower to medium.
  2. Add mushrooms and torn sourdough in a single layer and sear undisturbed for 3–4 minutes.
  3. Season with kosher salt, then flip and sear all sides until golden brown.
  4. Remove bread and mushrooms to a paper towel–lined plate. Season lightly again with salt.
Make the Dressing
  1. In a bowl, combine the mushrooms, Bona Furtuna 12 Year Aged Balsamic Vinegar, and Biancollila Extra Virgin Olive Oil. Toss gently and let marinate for 5 minutes.

Nutrition

Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 6mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 339IUVitamin C: 15mgCalcium: 27mgIron: 1mg

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