Mushrooms in Balsamic Cream

Toss with pasta or over steaks or chicken. There are so many applications for this dish.

shrooms 13

1 tablespoon Butter
1 tablespoon Olive Oil
8 oz. Brown Button or mixed Mushrooms (sliced)
Salt & Pepper
1 tablespoon finely chopped Rosemary
1/4 cup Cream Sherry or White Wine
1/2 cup Heavy Whipping Cream
2 tablespoons Balsamic Vinegar

In a large pan over medium high heat melt the butter and add the olive oil. Toss in the mushrooms and coat with the butter and oil. Add the salt and pepper to taste and cook uncovered for about 7-10 minutes or until the mushrooms are soft and lightly browned.
Stir in the sherry or wine and cook until the liquid is reduced to about 2 tablespoons. Add in the cream and balsamic vinegar.

Reduce the heat to a simmer and cook until the cream is thickened and coats the mushrooms in a velvety sauce. About 10 minutes.

Taste for seasoning and serve hot.
This would make a wonderful side dish for the holidays. Just double the ingredients for a crowd.

Balsamic & Honey Chicken Legs

It’s the piece everyone wants anyway, I make a big pan of them so then I have happy people.

Balsamic & Honey Chicken Legs

10 Chicken Legs

For the marinade:

1 cup Olive Oil
1 cup Balsamic Vinegar
1/2 cup Honey
Salt & Pepper
3 cloves Garlic (sliced)
3 stems Rosemary (finely chopped)
Combine all the ingredients and mix well.

Divide the chicken legs between two gallon size plastic bags. Prepare the marinade, and divide in half then pour over the chicken. Place in the fridge for at least two hours, or better, six hours.

Preheat oven to 400 degrees.
Remove the chicken legs from the marinade and place onto a lined sheet pan. Bake in the oven for about 45 minutes or until the internal temp reads 165 degrees on a digital thermometer.

You can boil down the marinade until it’s thick and syrupy and use it as a sauce on the side.

P.S. If you have leftovers, this makes for great picnic chicken!