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Ingredients
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 750 g (1 lb 10 oz) small button mushrooms
- 2 large garlic cloves, finely chopped
- 45 g (1 1/2 oz/ 1/4 cup) soft brown sugar
- 60 ml (2 fl oz/1/4 cup) balsamic vinegar
- 3 teaspoons thyme
Method
1. Heat the olive oil in a large frying pan. Add the mushrooms, season with sea salt and cook over high heat for 5 minutes, or until slightly softened and golden.
2. Add the garlic and cook for 1 minute. Stir in the sugar, vinegar and 1 tablespoon water and boil for 5 minutes, or until the liquid has reduced by one-third. Season to taste with freshly ground black pepper.
3. Pile the mushrooms into a serving bowl. Reduce the remaining pan juices for 1 minute, or until thick and syrupy.
4. Pour the syrup over the mushrooms, sprinkle with the thyme and serve.
