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Balsamic Sauted Mushrooms

This Balsamic Sauted Mushrooms recipe is a flavorful delight! Earthy mushrooms kissed with balsamic and brown sugar create an irresistible dish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon water
  • 2 tablespoons unsalted butter divided
  • 2 tablespoons extra virgin olive oil
  • 1 pound cremini (baby bella) mushrooms cleaned and quartered
  • 1/2 teaspoon kosher salt
  • 1 teaspoon minced garlic
  • Freshly ground black pepper to taste

Instructions

  • Start by cleaning the cremini mushrooms with a damp paper towel. This helps remove any dirt without soaking them in water. Once clean, quarter the mushrooms into bite-sized pieces.
  • In a small bowl, combine the balsamic vinegar, brown sugar, and water. Stir until the sugar is dissolved and set aside. This mixture will provide a wonderful glaze for the mushrooms.
  • In a large skillet, heat 1 tablespoon of unsalted butter and 2 tablespoons of extra virgin olive oil over medium heat. Once the butter has melted and starts to bubble, you’re ready to add the mushrooms.
  • Add the quartered mushrooms to the skillet, sprinkling them with kosher salt. Sauté for about 5-7 minutes, stirring occasionally until they soften and begin to brown.
  • Once the mushrooms are nicely browned, add the minced garlic and sauté for another minute until fragrant. Then, pour the balsamic mixture into the skillet and stir well to coat the mushrooms.
  • Add the remaining tablespoon of butter to the skillet. This will enrich the sauce and give the mushrooms a lovely sheen. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
  • Taste the mushrooms and adjust seasoning with freshly ground black pepper if desired. Remove from heat and serve warm.

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring Spoons
  • Cutting Board
  • Knife

Notes

  • Use fresh cremini mushrooms for the best flavor.
  • Store leftovers in an airtight container for up to 3 days.
  • These mushrooms can be frozen for up to 2 months; reheat with a splash of water.