Balsamic Mushrooms are sautéed in a delicious balsamic sauce and they pick up so much flavor. So quick and easy to prepare! Makes a great accompaniment to steak or chicken and I love them on baked potatoes.
The mushrooms soak up the flavor of the balsamic vinegar, dark brown sugar, oil, and butter plus garlic and red pepper flakes. I love the flavor of balsamic vinegar. It gives foods such a wonderful sweet and tangy flavor. Sautéeing the mushrooms really concentrates the flavor and brings out a sweet, earthy flavor.
Balsamic Mushrooms taste just as good at room temperature as they do warm. I like to either slice the mushrooms in half or in quarters depending on their size.
Tips For Making Balsamic Mushrooms
- Use a good quality balsamic vinegar. If you have one of those olive oil specialty stores near you, you can go and sample some. They are on the pricey side, but a good quality balsamic has a flavor that is head and shoulders above your typical grocery store balsamic vinegar.
- Don’t wash your mushrooms with water. Just use a damp paper towel to wipe off any dirt. Mushrooms already have a very high water content and if you get them wet, you will have a really hard time getting them to brown in the pan.
- Cook the mushrooms in as large a pan as you have. You want the mushrooms spread out in a single layer so that the moisture can easily evaporate and they don’t end up steaming.
Balsamic Mushrooms go great with:
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon packed dark brown sugar
- 1 tablespoon water
- 2 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 pound mushrooms (cremini or white), quartered
- 1/2 teaspoon kosher salt
- 1 garlic clove, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- Mix together balsamic vinegar, brown sugar, and water in a small bowl.
- In a large cast iron pan, heat 1 tablespoon of butter and olive oil over medium heat.
- When butter has melted, add mushrooms and salt. Stir to get mushrooms coated in butter/oil.
- Let cook until mushrooms have released their moisture and most of it has evaporated.
- Turn heat to low and add garlic and remaining tablespoon of butter, along with black pepper and red pepper flakes. Stir and cook for 30 seconds.
- Add balsamic mixture and stir to coat the mushrooms. Continue to cook until liquid is reduced to a glaze.
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