July 15, 2015

Mushrooms have that wonderful unami of the tastes that give them their earthy hues when eaten. The combination of the balsamic, feta and sage is a delicious trio, combine with the fried mushrooms, this is a great side to have with steak as a mid season dish, and would be delicious stirred with hot pasta for a sauce with a bit of punch.


Serves 4

150ml Bertolli Originale Extra Virgin olive oil

400g button and Portobello mushrooms, quartered

3 cloves garlic, smashed and chopped

2 tbsp Bertolli Italian Glaze

20g toasted pine nuts

4 sage leaves, roughly chopped

150g Persian, Bulgarian or soft feta cheese

2 tbsp parsley, chopped

Salt and pepper


1. Heat the half the olive oil in a large frypan over a moderate temperature and add in all the mushrooms.

2. Allow the mushrooms to fry for at least 3-4 minutes before stirring them and tossing them over. Repeat the frying until golden all over, another 7-8 minutes, if the mushrooms start to dry out add in another splash of the oil.

3. After about 15 minutes, add in the garlic and a little more of the oil. If the pan starts to dry out add in a small amount of water, about ΒΌ cup and continue to cook the mushrooms until again most of the liquid has been cooked out.

4. Add in the remainder of the olive oil if you have some left and then toss in the toasted pine nuts and the 2 tbsp of Italian glaze.

5. Add in a tablespoon of water and the sage leaves and toss until the mushrooms are glossy. Season with salt and pepper, remove from the heat and crumble over the feta. Scatter over the parsley and serve hot.