This dish makes a great appetizer or a light meal. Mushrooms have that satisfying umami flavor and a lovely “meaty” texture. The sauce is savory with a touch of sweetness. Here, I serve them over grilled polenta, but they go well over any grain or even with a crusty baguette.
BALSAMIC ROASTED MUSHROOMS
1 LB MUSHROOMS, MIXED, QUARTERED 2 SHALLOTS, HALVED LENGTHWISE AND QUARTERED 1.5 TBSP OLIVE OIL ¼ CUP BALSAMIC REDUCTION, DIVIDED (recipe follows) ⅛ TSP. RED PEPPER FLAKES KOSHER SALT, TO TASTE BLACK PEPPER, GROUND, TO TASTE 2 CLOVES GARLIC, MINCED
2 TBSP. PARSLEY, FLAT LEAF, CHOPPED