Sauteed Mushrooms With Balsamic Glaze
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.
Sauteed Mushrooms are so easy to make and will be on the table in just 20 minutes! 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.
An Easy Side Dish!
This is one of those easy side dishes that pair perfectly with all your comforting home cooking. It’s a great recipe to make this fall, plus you’ll probably find yourself whipping it up throughout the holiday season!
This is the Best Sautéed Mushrooms Recipe because a handful of simple ingredients create a mouthwatering flavor combination. Salty and tangy with a hint of sweetness — these veggies are totally irresistible!
And the best part? It’s one of the easiest sauteed mushroom recipes you can make!
Serve this Sauteed Mushrooms recipe alongside Air Fryer Steak (Filet Mignon) Slow Cooker Turkey Breast, and Creamy Mashed Potatoes for a delicious meal!
Ingredients For Sauteed Mushrooms with Balsamic
Balsamic Vinegar
Dark Brown Sugar
Water
Unsalted Butter
Olive Oil
Baby Bella Mushrooms – This recipe calls for cremini mushrooms, also known as baby bella mushrooms — yep, they’re the same thing! You can also use button mushrooms.
Kosher Salt
Minced Garlic
Ground Black Pepper
Delicious. I made this yesterday & put it on a bed of brown rice!!! I will definitely make this again. It was so easy & tasted like I was eating at a fancy restaurant:) Thanks for sharing!!!
– Carman
How To Make Sauteed Mushrooms with Balsamic
1. Combine balsamic vinegar, brown sugar, and water together in a small prep bowl.
2. Heat butter and olive oil in a large skillet over medium-high heat.
3. Add the mushrooms and salt to the melted butter and stir right away.
4. Cook the mushrooms undisturbed until shrunken and glistening.
5. Reduce the heat and add the garlic and remaining butter, stirring until the butter is melted and the garlic is fragrant.
6. Add the balsamic mixture to the pan and cook while stirring frequently.
7. Transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce.
How To Serve Sauteed Mushrooms
Many people enjoy these as is as a side dish with recipes like Garlic Chicken or Baked Pork Chops. But you could also toss them with cooked pasta or slice instead of halving them and use them as a topping on burgers. Just reduce the cooking time by a few minutes if you slice them up.
More Side Dish Recipes
- Corn Casserole – An easy side dish that’s pure comfort food!
- Orange Cranberry Sauce – A tart and zesty side dish!
- Corn Mac and Cheese – It sounds weird, but it’s super yummy!
- Broccoli Cheese Casserole – Like broccoli and cheese soup but in casserole form!
- Candied Yams – A sweet side dish that’s perfect for holidays!
- Pineapple Casserole – Is it a side dish or dessert? Either way, it’s delicious!
Steps
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
- Calories150
- Carbs8g
- Protein3g
- Fat13g
- Saturated fat5g
- Fiber1g
- Sugar5g
- Sodium300mg
Estimates per serving, when a serving size is listed.
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