Balsamic Butter Glazed Portobellos with Brussels Sprouts
Why we love it:
- 5 Tablespoons Balsamic Vinegar (divided)
- 2 teaspoons Kosher Salt (divided)
- 31⁄4 cups Water (divided)
- 11⁄4 pounds Portobello Mushroom
- 1 cup Farro
- 1⁄4 cup Unsalted Butter (divided)
- 1 pound Brussels Sprouts
- 1 teaspoon Extra Virgin Olive Oil
- Maldon Sea Salt (or other flaky salt, optional for sprinkling over top)
1. PREHEAT THE OVEN TO 400 DEGREES
In a tupperware or airtight glass container, combine 2 Tablespoons of balsamic vinegar and 1 teaspoon of kosher salt with ¼ cup of cold water.
Dust the mushrooms clean with a dry towel. Remove the stems (save for stock!). If the caps are larger than about 4 inches in diameter or thicker than ¾ of an inch, let’s slice them. Slice into 3 - 5 strips but hold your knife on a 45 degree angle and slice through the cap that way.
Ideally - marinate for 45 minutes to 1 hour. If you don't have time to marinate it, skip this step entirely and don’t waste the ingredients on the marinade!
While the mushrooms marinate, boil farro with 3 cups of water and ½ teaspoon of salt for about 25 minutes or until tender but still with a bite to it. Drain. If desired, toss with a dot of butter or olive oil but the sauce will go on top to season it.
Slice off the stem end and cut in ½. Place on a baking sheet and toss with olive oil and a ½ teaspoon of salt. Place in the oven and roast for 25 minutes, stirring once or twice until tender and crispy on the edges.
Remove the mushroom pieces from the marinade and use paper towels to pat them dry. Set a large skillet over medium heat, then add 2 Tablespoons of butter. When it’s melted, add the mushrooms. Cook for about 4 - 5 minutes, until the bottom of the mushrooms are golden, with some char around the edges. Rotate the pan and lower the heat if needed, to avoid any burning.
Flip the mushrooms and keep cooking for another 6 - 7 minutes, flip a few more times as needed until they’re tender and cooked through.
When done cooking, add the remaining butter (about 3 Tablespoons butter) and 3 Tablespoons of balsamic to the pan and stir until the butter has melted and it starts to look like sauce. Flip to coat. Simmer gently over medium low, until the sauce reduces a bit.
Finish mushrooms with a big pinch of salt - kosher, or fancy Maldon sea salt. Serve over farro, spooning the sauce over top and put the brussels sprouts on the side.