At one of the restaurants that my husband and I love to frequent, they offer assaggi. In case your Italian is as weak as mine, I’ll translate for you. Assaggi are tastings or samplings. Thus, in this part of their menu, you can choose three to five different items on which to nibble before your main course. We love ordering items from this section, as we get to sample a handful of tasty foods.
Two of our favorite items are the mushrooms and onions. On their menu, the mushrooms are wood-roasted. Unfortunately, we don’t have a wood-fired oven in our home. For last week’s Tapas Monday, I decided to try my hand at assaggi, with a cooked at home spin. Although I couldn’t replicate the mushrooms, I was able to create my own delectable version.
This recipe is simple. You need only a few ingredients and about 15 minutes of kitchen time. However, the end product will make your fellow diners think that you spent hours toiling. There’s no need to inform them otherwise.
- 1 Tb. olive oil
- 2 portobello mushrooms
- 1/4 cup balsamic vinegar
- salt & pepper
- Heat oil in a large nonstick pan over medium heat.
- While pan is heating, slice mushrooms in half, then cut each half into 1/2-inch slices.
- Place mushrooms into pan, and sauté for 10 minutes, or until tender.
- Add balsamic vinegar, and cook for two minutes.
- Season with salt & pepper.