Boletes with Balsamic Vinegar is a modern British recipe for a starter of bolete or button mushrooms that are fried with garlic in olive oil and finished with balsamic vinegar and chilli flakes. The full recipe is presented here and I hope you enjoy this classic British version of: Boletes with Balsamic Vinegar.
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Compared with ceps (penny buns) many other edible boletes, though plentiful in the autumn, can sometimes lack flavour. This recipe remedies this issue, adding balsamic vinegar to make them zest and lively. This recipe also works for most Agaricus species, including store-bought mushrooms.
Heat the olive oil in a large frying pan over medium heat.
Add in the boletes (or your choice of Agaricus mushrooms) along with the garlic. Cook over high heat for 5 minutes, then season with salt and chilli flakes.
Reduce the heat and continue cooking for a further 20 minutes, stirring frequently, and adding just a little water whenever necessary to prevent the mushrooms from drying out.
When the boletes are soft, and there is only a little liquid remaining in the pan transfer the mushrooms to a serving bowl and pour over the balsamic vinegar. Mix lightly to combine and serve immediately.
