Marinated Mushrooms with Saba

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

This terrific innovative recipe, from San Francisco chef Mark Gordon, employs the delicious saba now readily available at fine food stores to finish off a dish of marinated mushrooms.

What makes saba from Emilia-Romagna the syrup of choice for this recipe is that it's blended with aged balsamic vinegar, then stored in barrels to age.

There are many things you can do with these delicious mushrooms besides serving them with drinks. Sometimes I combine them in