I always think it’s important to have a lot of vegetable sides in your cooking arsenal. Salads get boring in a hurry, and knowing how to whip up some delicious and easy veggies to accompany that burger or pasta dish is really useful in making sure you’re eating healthfully. Here’s a recipe for a mushroom side dish that couldn’t be easier, and is quite tasty.
- Pine nuts
- Sliced mushrooms
- Feta cheese
- Olive oil
- Balsamic vinegar
I don’t measure out any of the ingredients; I just eyeball it. But if you really prefer to have measurements, for two servings I’d say approximately 1/4 cup of pine nuts, 6 ounces of mushrooms, 2 tablespoons feta, 1 tablespoon olive oil, 2 tablespoons balsamic.
Toast the pine nuts by putting them in a small frying pan and heating over medium-low heat. Watch carefully, shaking the pan every so often to toast nuts evenly. Pine nuts are really soft, so they’ll toast quicker (in a few minutes) than, say, walnuts. They’re done when you start to smell them, and they’ve taken on a medium-brown hue. Set aside.
In the same pan, heat olive oil, then add sliced mushrooms. Cook 3-4 minutes, stirring with wooden spoon, until mushrooms have taken on a damp sheen on both sides and are beginning to turn golden.
Place mushrooms on a small plate. Top with toasted pine nuts. Add a splash of balsamic and some crumbles of feta.
Eh, voila! The mushrooms will soak up the vinegar, which contrasts nicely with the pine nuts and the creamy bitterness of the feta. This dish is a perfect accompaniment for almost any main dish, and takes less than 10 minutes to make. You can alter this to your tastes by adding garlic or using red or white wine vinegar instead of balsamic. Enjoy!