Balsamic Sauteed Mushrooms
Balsamic Sauteed Mushrooms is a side dish that serves 4. One serving contains 150 calories, 3g of protein, and 13g of fat. For 83 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1247 would say it hit the spot. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Recipe Girl. A mixture of unsalted butter, black pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 27 minutes. With a spoonacular score of 54%, this dish is solid. If you like this recipe, you might also like recipes such as Balsamic Sautéed Mushrooms, Balsamic Sauteed Mushrooms, and Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1 tablespoon balsamic vinegar
freshly ground black pepper
2 teaspoons brown sugar
1 pound cremini (baby bella) mushrooms, cleaned and quartered
1 teaspoon minced garlic
1/4 teaspoon Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 tablespoon water
Equipment:
whisk
wooden spoon
frying pan
spatula
Cooking instruction summary:
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.
Step by step:
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.
6. Let sit for a few minutes and then serve warm.
Nutrition Information:
