Balsamic Portobello Mushrooms with Watercress

Preparation

Quarter or halve fresh white champions depending on size and fry in a pan, do not salt. If the mushrooms take on some colour, then deglaze with balsamic vinegar. Pull your head away, otherwise your nose will run. Reduce the liquid until a syrup is formed. Season with salt and sugar and set aside. Separate the watercress from the solid stems and arrange on a plate. Add the balsamic champions with sauce and add some bread from the region. A dry red wine brings the perfect harmony to this taste orchestra.

Ingredients: For 2 people

• 200g watercress
  
• fine salt
• 1tbsp sugar
• 200ml Balsamic Vinegar
• Olive oil
• 500g fresh portobello mushrooms

Preparation time: 30 minutes

Difficulty: easy