Balsamic Sautéed Mushrooms
If you crave a rich, flavorful dish, the Balsamic Sautéed Mushrooms are your answer! With their earthy taste and a tangy twist, this recipe is perfect for an easy weeknight dinner or an impressive side dish for entertaining. Make it tonight and discover a new favorite!
Equipment
- Skillet
- Frying Pan
- Whisk
- Wooden Spoon
- Mixing Bowl
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- 1 tablespoon water
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 pound cremini (baby bella) mushrooms cleaned and quartered
- ¼ teaspoon Kosher salt
- 1 teaspoon minced garlic
- freshly ground black pepper to taste
Instructions
- In a small dish, whisk together the balsamic vinegar, brown sugar, and 1 tablespoon of water. This mixture will become the sauce that enhances our mushrooms. Make sure it’s well combined so that the flavors meld perfectly.
- Next, grab a large skillet and heat 1 tablespoon of unsalted butter along with 2 tablespoons of extra virgin olive oil over medium-high heat. The combination of butter and oil will give your mushrooms a rich, golden color. Wait for the butter to melt and bubble before you proceed.
- Once the butter is melted, it’s time to add the quartered cremini mushrooms and Kosher salt. Stir immediately with a wooden spoon to ensure that all the mushrooms are coated with the butter and salt. This step is crucial for flavor absorption.
- Allow the mushrooms to cook undisturbed for 2 minutes. This helps them develop a lovely golden crust. Afterward, give them a gentle stir. You might notice that the pan appears dry, but that’s normal. Keep the heat at medium-high.
- Continue to cook the mushrooms, stirring infrequently, until they are shrunken, glistening, and some sides have developed a deep orange-brown color, about 6 to 7 minutes more. The bottom of the pan will be brown, which adds to the flavor.
- Once the mushrooms reach that beautiful color, turn the heat down to low. Add the minced garlic and the remaining 1 tablespoon of butter. Stir until the butter melts and the garlic becomes fragrant, which should take about 15 to 20 seconds. This will infuse the dish with a wonderful aroma.
- Carefully pour in the balsamic mixture you whisked earlier. Cook while stirring until the liquid reduces to a glazey consistency that coats the mushrooms, about 15 to 20 seconds. You’ll know it’s ready when the mushrooms glisten with flavor.
- Season with a few grinds of freshly ground black pepper. This will enhance the dish and add a subtle kick.
- Transfer the mushrooms to a serving dish, making sure to scrape the pan with a rubber spatula to get all of that garlicky sauce. Let them sit for a few minutes to allow the flavors to marry before serving warm.
Notes
- Tip 1: Rinse your mushrooms, but give them time to dry completely before preparing this recipe. They won't brown as well when wet.