Don’t tell anyone, but some mornings, instead of typing on our respective sides of the living room, B and I will strap a couple of long boards on top of the car and head toward the ocean. We sip coffee and enjoy the scenery as the hills give way to the coast and the horizon becomes the sparkly blue Pacific.
I apply merciful amounts of sunscreen to my face, don a long-sleeved wet suit, then paddle out to join the cluster of other surfers bobbing in the water. The invigorating, cleansing feel of the ocean is highlighted by thrilling moments of gliding on air and then underwater tumbles. After a couple of hours we are satisfied, spent . . . and famished.
We put on dry clothes, shake off the sand, and make our way to a little French bistro with patio seating. One of the first times we went, we ordered up a feast. Fancy omelets, fresh fruit, and mixed greens come out with a side of . . . mushrooms? I was immediately skeptical— mushrooms having been on my list of least-favorite foods for most of my life—but I gave them a try anyway. They were tender, savory, and a little tangy. I couldn’t believe my taste buds. The mushrooms were so enjoyable that I snuck back to the tiny kitchen and talked the charmingly French-accented chef into giving me the recipe.
3 tablespoons extra-virgin olive oil
1 pound Mushrooms, halved (about 5 cups)
¼ cup Balsamic Vinegar
¼ cup dry white wine
sea salt and black pepper to taste
1 tablespoon balsamic glaze
2 tablespoons fresh parsley, minced
Heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté until soft, but not browned, about 5 minutes.
Add the mushrooms, balsamic vinegar, wine, and a sprinkle of sea salt and black pepper. Decrease the heat to medium-low and simmer for 20–30 minutes, until very tender.
Drizzle the balsamic glaze over the mushrooms, mix well, and remove the pan from the heat. Garnish with the parsley and serve.
Calories: 145
Fat: 11g
Carbohydrates: 7g
Sodium: 81mg
Fiber: 3g
Protein: 4g
Sugar: 7g