Ingredients:
- 80ml olive oil
- 750g small button mushrooms
- 2 large garlic cloves, finely chopped
- 45g soft brown sugar
- 60ml balsamic vinegar
- tsp thyme
Heat the olive oil in a large frying pan. Add the mushrooms, season with sea salt and cook over high heat for 5 minutes, or until slightly softened and golden.
Add the garlic and cook for 1 minute. Stir in the sugar, vinegar, and 1 tablespoon water and boil for 5 minutes, or until the liquid has reduced by one-third. Season to taste with freshly ground black pepper.
Pile the mushrooms into a serving bowl. Reduce the remaining pan juices for 1 minute, or until thick and syrupy.
Pour the syrup over the mushrooms, sprinkle with the thyme and serve. Goes well with the Eggplant Moussaka.
*Original Recipe from Vegie Food by Rachel Carter