I bought some fresh poi, local/organic cremini mushrooms, kale and beets!
So as soon as I got hungry, I was extra excited to use my new ingredients... ESPECIALLY the mushrooms <3
First I chopped up the mushrooms vertically, heated up some olive oil and let them sit in the scaulding oil a bit to sweat. I added a good amount of balsamic, chopped garlic, salt, pepper and a small drizzle of agave.
Can you see the big chunks of garlic? ;)
Once the balsamic vinegar was reduced to a think sauce, I added a bunch of dried rosemary and sauteed until the reduction was fully absorbed by the mushrooms.
Then I threw it on top of a bed of the kale and chopped/skinned beets (that were boiled during all this mushroom madness).