Roasted Balsamic-Glazed Mushrooms Recipe - Cook's Country

 

Ingredients

• 4 pounds white mushrooms, trimmed and halved
• 1 tablespoon salt
• 3 tablespoons olive oil
• 3/4 cup balsamic vinegar
• 3 garlic cloves, minced
• 1 teaspoon packed brown sugar
• 3/4 teaspoon pepper
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1 teaspoon minced fresh thyme

Instructions

1. 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Combine mushrooms and salt in large bowl. Cover with large plate and microwave until mushrooms release 1¾ to 2 cups liquid, 14 to 16 minutes, stirring halfway through microwaving. Strain mushrooms in colander and let sit for 5 minutes to drain completely. Return mushrooms to now-empty bowl, add oil, and stir to coat.

   2. Transfer mushrooms to preheated sheet and roast until browned and liquid has evaporated, 22 to 25 minutes, stirring halfway through cooking. Whisk vinegar, garlic, sugar, and pepper together in 2-cup liquid measuring cup. Remove mushrooms from oven, pour vinegar mixture over mushrooms, and stir to coat. Return mushrooms to oven and roast until vinegar is reduced to glaze, 9 to 12 minutes, stirring halfway through cooking. Place mushrooms in serving bowl and stir in butter and thyme. Serve.

Roasted Balsamic-Glazed Mushrooms Recipe - Cook's Country

Cranberry Pecan Bread

Delicious sweet and tart flavor, great for breakfast, brunch, tea.
Preheat oven to 350 degrees and grease a 9x5 loaf pan.

Combine the dry ingredients:
2 cups flour
1 cup sugar
1&1/2 tsp baking soda
1tsp salt

Combine wet ingredients
3/4 cup orange juice
1 T of orange zest
2 T of melted (somewhat cooled) butter
1 beaten egg

Combine wet into dry mix well and add:
1&1/2 cups of cranberries
1& 1/2 cups of pecans
Pour into loaf pan and bake for about 50 minutes or until toothpick comes out clean
Cool in pan 15 minutes before removing loaf.

It's also good toasted by the slice with cream cheese on it.