Sauteed Mushrooms With Balsamic Glaze
Servings 4 people
Sauteed Mushrooms are so easy to make! They are browned in butter and olive oil and seasoned with garlic and salt. A glaze made of balsamic, brown sugar, and black pepper make this side dish a total crowd-pleaser.
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons dark brown sugar1
- 1 tablespoon water
- 2 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 1 lb. baby bella mushrooms2 cleaned and halved
- 1/2 teaspoon kosher salt
- 2 teaspoons minced garlic
- ground black pepper
Instructions
- Combine the balsamic vinegar, brown sugar, and water in a small prep bowl and set near the stove.
- In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat.3
- When the butter is melted, add the mushrooms and the salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat from the butter and oil.
- Let the mushrooms cook undisturbed for 2 minutes and then stir once. Keep the heat at medium-high and continue to cook, stirring occasionally, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
- Reduce heat to low, add the garlic and the remaining butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds.4
- Carefully add the balsamic mixture and cook until the liquid reduces to a glaze consistency that coats the mushrooms, about 15 to 20 seconds. Stirring frequently. Season with black 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.
Notes
- Light brown sugar may be used if you don't have dark on hand.
- Cremini mushrooms are the same as baby bella mushrooms. Button Mushrooms may also be used but you may want to quarter them as they are slightly bigger.
- To prevent your mushrooms from becoming slimy after cooking, the pan should be hot before adding them in.
- Don’t add your garlic too soon, or else it will burn and taste bitter. The key is to add it closer to the end, after the mushrooms have already been browned.
- For best results, don't wash your mushrooms, instead use a Veggie Brush to clean them. Dry mushrooms will cook better. If you decide to rinse the mushrooms, make sure to dry them thoroughly before cooking or rinse them far enough in advance for them to air dry. If the mushrooms are damp, they won’t get properly caramelized.
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 508mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Find it online: www.sugarandsoul.co/sauteed-mushrooms/