We all have that one dish we love, that we can never get enough of. For me, this is the one. Other than being supremely delicious, it is also nostalgic for me. When I was training to be a commercial pilot, we had a small canteen at the municipal airport. An old lady named Cathy would make the most amazing breakfast for us. While everything on her menu was filled with bags of flavour, my most favourite was her Cajun Chicken Sandwich. It was a huge sandwich where there was Cajun Chicken, balsamic mushrooms and caramelised onions between a freshly baked Ciabatta bread. The sandwich would be so generously filled with mushrooms, that they spilled all over. So I started reserving the filling to add to my eggs during lunch *student life*. Soon I started making my own, and till date I send out happy thoughts to Cathy every time I make these mushrooms.
With the addition of a low sodium salt to the recipe, it makes no difference to the taste but instead you eat smarter and healthier. I am loving the sLITE change I have made to my lifestyle. Gone are the bloated mornings! Don’t forget to count in proper hydration as well!
Balsamic Mushrooms
serves 2
Takes 10 minutes
Ingredients:
300 gm mushrooms of your choice, cleaned with a damp napkin and chopped into bite sized pieces.
1 medium onion, sliced
Tata salt lite, to taste
1 tbsp Balsamic vinegar
A dash of Tabasco
Chili flakes, optional
1 tbsp Olive Oil
Method:
Heat a non stick pan on high. Add in the Oil, then throw in the Onions and Chili flakes.
Cook the onions till they’re translucent. Add in the mushrooms and sprinkle with salt.
The mushrooms will start releasing their moisture and shrinking in size. Add a dash of Tabasco and toss it all together. Finally add the balsamic and let it cook for another minute. Serve as is, or put it on your sandwich, or make it healthier by eating it with boiled eggs like I did!
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