Balsamic Sauteed Mushrooms
We loved these! They would be so good with steak...or chicken...or anything! Hubby and I just ate them as an appetizer. Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well. From Fine Cooking
- Ready In:
- 1 tablespoon balsamic vinegar
- 2 teaspoons dark brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 lb cremini mushroom, cleaned and quartered
- kosher salt
- 1 -2 teaspoon minced garlic
- fresh ground black pepper
- Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
- Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
- Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
- Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
- Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.
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The hubby loves his mushrooms so made these for him as a side dish for your Slow Cooker Swiss Steak recipe #458087. He loved them and I am not a big fan of mushrooms but I enjoyed them too. The glaze is fantastic and really gave the mushrooms a burst of flavor. Mushroom lovers need to give this recipe a try! Made and reviewed for the Autumn Fever 2019 recipe tag game.
I made half the recipe cause I didn't have enough mushrooms. But next time I'll be doing the whole recipe because the taste is amazing. So much flavor. When I asked DH earlier in the week if he would like mushrooms with balsamic, he said he likes his mushrooms only fried in butter. But tonight I decided to make this recipe. And to my surprise, and probably his, he loved this so much loll Thanks Chef PotPie for this fabulous recipe :) Made for PAC spring 2012