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Plan Z Phase: This is a Z3 (ZReboot) recipe. “Little plates” restaurants have become all the rage. A “little plates” restaurant will offer many, enticingly priced menu items. Order several items and make it a meal, or you can share with your tablemates and make it a tasting party. Or … you could have a “little plates” party. Cook them all yourself or ask each guest/couple to bring a dish that qualifies as a “little plate” item. Then pass the dishes or set up a buffet.

At two different Chicago restaurants I ordered a mushroom dish that I loved so much I had to figure out how to make it. (That’s the recipe posted here.)

Servings: Serves 6 to 8 as a “little plate,” an appetizer or side dish

Ingredients:

• 2 pounds of a variety of mushrooms, cleaned and trimmed. (I use lots of creminis cut in half and then add some shitakes and chantrells. You can even make this with regular button mushrooms.)
• 1 cup good, aged balsamic vinegar. (You don’t have to get the really expensive stuff; just a good one.)
• 1 cup water
• 3 Tbl white truffle infused balsamic vinegar (Get this from a gourmet specialty store or on line.)
• 2 Tbl extra virgin olive oil

Instructions:

Put the mushrooms in a 9 by 13-inch ovenproof pan. This is a real pile of mushrooms. Don’t worry; they’ll shrink during the roasting process and be half this size when you’re done. Roast the mushrooms with the aged balsamic vinegar and the water at 400 degrees for 30 minutes. Open the oven and stir the mushrooms. Roast for 15 minutes more. Now pour off most of the liquid that has accumulated in the bottom of the pan. Leave just enough so the pan has moisture on the bottom. Roast for 15 to 30 minutes more. Don’t let the mushrooms completely dry out.

Drizzle the white truffle infused vinegar and the olive oil over the mushrooms, stir and serve.

If you want to serve later, you can. Just reheat the mushrooms and then drizzle before serving.

Enjoy!

Cheers,