I could munch on these as a side-dish to any meal- they’re deliciously addicting! > Balsamic Mushrooms
Do you like mushrooms? No… I mean, do you REALLY LIKE MUSHROOMS? Because if you really like mushrooms, then you’ll most likely love this easy side-dish recipe. Baby bella mushrooms are simply sauteed with garlic and butter and olive oil. A sweet mix of balsamic vinegar and brown sugar is mixed in at the end to glaze the mushrooms and give them their fabulous flavor. I’d personally eat sauteed balsamic mushrooms in and around anything- every single day. On burgers they are sublime. In pasta they are fantastic. With steak they are perfect. And when sauteed mushrooms are served as a simple side dish, you’ll wish you made a double batch!
So what do you think, fellow Mushroom Lovers? Will this recipe do it for you? Are you as crazy about this little vegetable as I am? I hope so, because I fear that people who aren’t drawn to mushrooms are really missing out big-time. Balsamic mushrooms are such a droolworthy side dish recipe for mushroom lovers. My husband and I ooed and ahhed over the delicious taste of the sweet and tangy glaze. It’s a good thing my 13-year old won’t touch a mushroom, because we gobbled up every bite!
I’d recommend serving balsamic mushrooms as a side to steak, chicken, pork a beef roast or even fish. In other words, they’d be perfect with anything and everything. The best part is- they can be whipped up in a matter of minutes!
Yield: 4 servings
Prep Time: 15 min
Cook Time: 12 min
Balsamic Sauteed Mushrooms
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
1/4 teaspoon Kosher salt
1 teaspoon minced garlic
freshly ground black pepper
1. In a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water.
2. In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
3. 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).
4. Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with few grinds of pepper.
5. Transfer the mushrooms to a 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.
*Rinse your mushrooms, but give them time to dry completely before preparing this recipe. They won't brown as well when wet.
Nutritional Information per serving:
Serving size: 1/4th of the recipe
Calories per serving: 150
Fat per serving: 13g
Saturated Fat per serving: 4.5g
Sodium per serving: 220mg
Fiber per serving: 2g
Protein per serving: 3g
Cholesterol per serving: 15mg
Carbohydrates per serving: 9g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 4
SOURCE: RecipeGirl.com (barely adapted from Fine Cooking)
More recipes for sauteed mushrooms you may enjoy:
Sauteed Mushrooms with Bourbon by A Family Feast
Sauteed Mushrooms with Marsala Wine and Thyme by Cookin’ Canuck
Steak and Ale Sauteed Mushrooms by CopyKat Recipes
Clean Eating Sauteed Garlic Mushrooms by The Gracious Pantry
Burgundy Mushrooms by The Pioneer Woman