Try balsamic mushrooms and radishes for a tangy plant-based dish with roasted radishes, shiitake mushrooms, and reduced balsamic glaze.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound (450 g) small radishes halved
- 1 pound (450 g) shiitake mushrooms stems trimmed
- ¼ cup (60 ml) balsamic vinegar
- Flaky salt optional
- Minced fresh basil or chives optional
Instructions
- Heat the oil in a large pan over medium heat, then add the radishes and mushrooms and sear for about 20 minutes, stirring regularly, until the radishes can be pierced with a fork, the mushrooms are tender, and both are evenly golden brown. Season with salt and pepper.
- Increase the heat to high and add the balsamic vinegar, letting it sizzle for about 10 minutes, or until it reduces to a thick syrup that clings to the mushrooms and radishes. Serve warm or cold with a sprinkle of freshly ground black pepper, garnishing with the flaky salt and fresh basil, if using.
Tip: For another nourishing spin on this recipe, add some vegan kimchi to the radishes and mushrooms after taking them off the heat. The fermented kimchi is imbued with gut- (and thereby brain-) nourishing probiotics, prebiotics, and nutrients.