Our finest grade of aged balsamic condimento from Modena, Italy is produced in the Traditional Style.
It’s aged using the Solera System for up to 18 years in chestnut, oak, mulberry and ash barrels.
This balsamic is amazingly rich, complex and dense.
It pairs nicely with any olive oil in our collection.
Perfect to make vinaigrette’s, glazes or marinades.
Mix into ketchup for a nice twang!
Try drizzling some over ice cream with fresh fruit.
1 lb. white button mushrooms, halved
½ cup white onion, sliced
2 tbsp. garlic olive oil
2 tbsp. traditional balsamic vinegar
½ tsp. salt
In a medium skillet heat the olive oil over medium high heat until simmering.
Add the mushrooms and onions. Season with salt and stir to combine.
Reduce heat to medium. Cover and cook until liquid is released from mushrooms, about 5-7 minutes.
Remove cover and continue to cook until liquid has evaporated and the mushrooms and onions are softened and browned. (3-5 minutes)
Add the balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.
Serve as a side with steak or chicken or mix with rice.