Sautéed Mushrooms with Balsamic & Parmesan

 

Now that cooler weather has arrived, I like to make some heartier sides to go with my grilled rib eyes. I start the dish just before I throw my steaks on the grill and finish it up while the steaks are resting. The awesome, tender mushrooms soak up all of the flavors like a sponge.

INGREDIENTS
2 tablespoons olive oil

1 pound cremini mushrooms, sliced

3 cloves garlic, minced

2 teaspoons fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

2 tablespoons balsamic vinegar

2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Heat oil in a large skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, 4 to 5 minutes. Stir; cook, stirring occasionally, until tender and browned, about 5 minutes more. 
2. Add garlic, thyme, salt and pepper; cook, stirring constantly, until fragrant, about 1 minute. 
3. Remove from heat; add vinegar. Stir until the mushrooms are well coated and the vinegar is mostly evaporated, about 1 minute. Transfer to a platter or individual plates; top with Parmesan. Serve.

Wine pairing: Cabernet Sauvignon