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Parve
Easy
25 Minutes
Diets 
I absolutely love mushrooms and love the taste of balsamic vinegar, too, so I figured it would be a no-brainer to pair them up. The results were as anticipated, and there was no need to keep on testing until we got it right. The combination of ingredients can be used on a variety of roasted vegetables, for example colored peppers, zucchini, or eggplant. You can get as creative as you’d like. Happy experimenting.
6 large portobello mushroom caps, sliced
1 small red onion, sliced thinly
2 tablespoons Glicks Soy Sauce
2 tablespoons Gefen Sesame Oil
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar, divided
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Toss onions and mushrooms with soy sauce, sesame oil, and one tablespoon balsamic vinegar until well coated.
Spread on a Gefen Parchment Paper-lined baking sheet. Bake for 15–20 minutes, until tender.
Remove from oven and sprinkle with remaining half tablespoon balsamic vinegar. Toss and serve.
Photography: Daniel Lailah. Styling: Amit Farber.
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