My boyfriend and I just got back from an amazing trip to Dallas with my family. While we were there, we went to this fantastic underground steakhouse called Dakota’s. Yes, you read that right… the restaurant is underground. See, Dallas is a part of the Bible Belt and the First Dallas Baptist Church used to own the site. The selling of alcohol on former church grounds was prohibited, so they built the restaurant underground.
We ordered the roasted wild mushrooms as one of our accompaniments and they were AH-MAZING. I decided to try and recreate a Paleo version of Dakota’s roasted wild mushrooms and ended up with these delicious balsamic mushrooms.
You will need mushrooms (I used baby bella), olive oil, balsamic vinegar, garlic, salt, pepper, and fresh parsley.
Heat the olive oil in a large skillet, then add the garlic and mushrooms. Saute until the mushrooms are tender (about 8-10 minutes).
Add the balsamic vinegar, salt, and pepper to the pan. Toss to coat. Sprinkle the fresh chopped parsley on top.
Stir to combine. Enjoy! 🙂
- 32 oz. mushrooms
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chopped parsley
- Heat the olive oil in a large skillet, then add the garlic and mushrooms. Saute until the mushrooms are tender (about 8-10 minutes).
- Add the balsamic vinegar, salt, and pepper to the pan. Toss to coat.
- Sprinkle the fresh chopped parsley on top and stir to combine.