I absolutely love mushrooms and love the taste of balsamic vinegar too, so I figured it would be a no-brainer to pair them up. The results were as anticipated, and there was no need to keep on testing until we got it right. The combination of ingredients can be used on a variety of roasted vegetables, for example colored peppers, zucchini, or eggplant. You can get as creative as you’d like. Happy experimenting.
- large portobello mushroom caps - 6, sliced
- small red onion - 1, sliced thinly
- soy sauce - 2 tbsp
- sesame oil - 2 tbsp
- balsamic vinegar - 1 1/2 tbsp, divided
Preheat oven to 425°F (220°C).
Toss onions and mushrooms with soy sauce, sesame oil, and 1 Tbsp balsamic vinegar until well coated. Spread on a baking paper-lined baking sheet. Bake for 15–20 minutes, until tender. Remove from oven and sprinkle with remaining ½ Tbsp balsamic vinegar. Toss and serve.
To keep warm for Shabbos, cover and place in a 200–250°F (90°C–130°C) oven until ready to serve, or place on a top of a blech or crockpot to keep moist and warm.