PREP TIME                                     COOK TIME

40 minutes                                        5 minutes per batch                  


60-80 minutes

SERVINGS: 8 servings


  • 1 cup Nuvo's Traditional 18-Year Aged Balsamic Vinegar
  • 2 tbsp brown sugar
  • 2 bacon strips, chopped
  • 1/2 cup butter, softened
  • 1/3 cup crumbled goat cheese
  • 2 large portobello mushrooms(1/2 pound), stems removed, cubed
  • 2 tbsp plus half cup Nuvo's extra virgin olive oil
  • 3/4th cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp dried thyme
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 2 eggs
  • Half cup plus 2 tbsp milk


  1. In a small saucepan, combine vinegar and brown sugar. Bring to a boil and cook until liquid is reduced to 1/3rd cup. Remove from heat.
  2. Put a small skillet over medium heat. Put bacon and cook until it is crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese and beat until blended.
  3. In a large skillet, saute mushrooms in 2 tbsp olive oil until tender. Let them cool slightly. Place 1/4th cup mushrooms in a food processor. Cover and process until very finely chopped. In a large bowl, mix flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine eggs, milk, oil and chopped mushrooms. Add to dry ingredients just until moistened. Fold in the cubed mushrooms.
  4. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup.