[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”600″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15 minutes, until the center of the round in soft. Top Brie with strawberry mixture and serve immediately with crackers. * To toast Pecans: bake on an unlined cookie sheet in single layer at 300* for 8-10 minutes. Be sure to cool pecans before mixing them into the topping. “][vc_column_text]
Balsamic Soy Roasted Garlic Mushrooms
Simple and tasty mushrooms roasted in a balsamic-soy and garlic sauce!
- 2 pounds mushrooms
- 1 tablespoon oil
- 3 tablespoons Traditional 18 year aged Balsamic
- 2 tablespoons soy sauce (or tamari)
- 3 cloves garlic, chopped
- 1/2 teaspoon Italian Basik Seasoning
- salt and pepper to taste
- Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.