Balsamic vinegar mushrooms & Creamy White with Chili

1 serving
  • 250g brown mushrooms
  • 2 tbsp olive oil
  • 400ml balsamic vinegar (do not use the most expensive you can find)
  • 3 sprigs of rosemary
  • 1 chilli
  • 3 cloves of garlic
Balsamic vinegar mushrooms & Creamy White with Chili


Rinse the mushrooms. Remove the ends of the stems and slice them in half. Sauté in oil until they have taken some colour, then add the whole cloves of garlic, rosemary and chilli and continue cooking for a couple of minutes.  Now add the balsamic vinegar. Please note that the mixture needs to be reduced down and it will produce a very pungent smell in your kitchen, so don’t stick your head right over the pan. But it is well worth it. Now cook the mushrooms in the balsamic vinegar until the liquid has cooked in and the mushrooms have taken colour from the vinegar. The mushrooms can be served either hot, warm and cold.


Serve with Castello Creamy White Chili.

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