American Vinegar Works Sautéed Mushrooms
We do make it out of the vinegar works on occasion and a recent outing inspired the sharing of this recipe.
We are on the tail end of mushroom season and a few weeks ago I went on a hike with some friends that turned into mushroom foraging. I still can’t tell what is safe to eat or not (it’s farmers’ market finds for me…) but I think I might have a future as one of those truffle-hunting pigs if this vinegar thing doesn’t work out.
This is a simple and easy sautéed mushroom recipe. Don’t sweat the proportions too much—you can easily adjust flavor on this one—but do try your mushrooms before and after you add the vinegar so that you can see the flavor difference.
I usually serve these as a side to steak but also enjoy putting them over creamy Parmesan polenta with an egg for more vegetarian fare.
This recipe features our IPA Beer Malt Vinegar and California Extra Virgin Olive Oil.
