In the quiet heart of winter, cooking becomes an act of comfort. The days are shorter, the table is smaller, and the food we crave is warm, savory, and deeply satisfying, meant to be enjoyed slowly, one bite at a time.

This Guy Cooks’ Warm Balsamic and Rosemary Marinated Mushrooms leans into that winter rhythm. Wild mushrooms are seared until golden, then dressed while still warm in a rosemary infused vinaigrette made with our 12 Year Aged Balsamic Vinegar and Everyday Extra Virgin Olive Oil. Earthy and aromatic, with just enough acidity to brighten the palate, the flavors deepen as they rest.

Spoon the mushrooms over grilled sourdough and you have a dish that feels both rustic and refined, perfect for a fireside appetizer, a simple supper, or a winter gathering that lingers long after the plates are cleared. Pair with a simple green salad and seared halloumi for a satisfying, vegetable forward meal.

WARM BALSAMIC & ROSEMARY MARINATED MUSHROOMS

Serves 4

INGREDIENTS

Mushrooms:

▢ 1 lb mixed wild mushrooms, torn into large bite-sized pieces
▢ 2 cloves garlic, thinly sliced
▢ 1 shallot, thinly sliced
▢ 2 sprigs fresh rosemary
▢ 3 tbsp Bona Furtuna Organic Everyday Olive Oil
▢ Kosher salt, to taste
▢ Black pepper, to taste
▢ 1 pinch Bona Furtuna Organic Sicilian Chili Flakes

Dressing:

▢ 2 tbsp Bona Furtuna 12-Year Aged Balsamic Vinegar
▢ 1 tbsp lemon juice

Bread:

▢ 4 thick slices sourdough bread
▢ Olive oil, for brushing
▢ 1 tbsp fresh parsley, chopped (optional)

DIRECTIONS

1. Heat olive oil in a large pan over medium-high heat.
2. Add mushrooms in a single layer and let them sear undisturbed for 3–4 minutes.
3. Add garlic, shallot, and rosemary. Toss and cook another 3–4 minutes until golden and fragrant.
4. Season with kosher salt, black pepper, and red pepper flakes.
5. In a small bowl, whisk together aged balsamic and lemon juice.
   
6. Once mushrooms are off heat, pour dressing over and toss to coat. Let sit 5 minutes to marinate slightly.
7. Brush sourdough slices with olive oil on both sides.
   
8. Grill on a hot pan or open flame for 1–2 minutes per side until crisp and charred at the edges.
   
9. Place grilled sourdough on a platter. Spoon warm marinated mushrooms over each slice. Drizzle any leftover dressing. Garnish with chopped parsley if using.
10. Mangiamo.