- 3 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh basil, chopped
- ½ tsp minced garlic
- pinch of white pepper
- pinch of salt
- ½ tsp tamari (optional)
- 1 lb small white button mushrooms
- 1 qt water
- 2 cloves garlic, peeled and smashed
- 1 bay leaf
- 1 tbsp lemon juice
Wash mushrooms, remove stems, and set the caps aside (reserving stems for another use). In a deep saucepan, combine the water, bay leaf, lemon and 2 smashed cloves of garlic and bring to a boil. Add mushroom caps, bring to a rolling simmer and poach until the mushrooms are tender, approximately 3-5 minutes. Remove the mushrooms from the pot, drain well and cool in refrigerator for 30 minutes.
In a stainless steel bowl, whisk together balsamic vinegar, olive oil, basil, pepper and tamari (optional). Add the cooled mushrooms and toss to coat. Let stand 15-30 minutes for flavor to develop, tossing occasionally.