Ingredients for Balsamic Sauteed Mushrooms
- 1/4 cup balsamic vinegar
- 1 1/2 tablespoons dark brown sugar
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 pound cremini mushrooms
- 3/4 teaspoon kosher salt
- 2 cloves garlic, minced
- fresh ground black pepper, to taste
- 1 tablespoon water
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How to Make Balsamic Sauteed Mushrooms
- In a small bowl, whisk together balsamic vinegar, brown sugar, and 1 tablespoon water. Set aside.
- Place a shallow serving dish near the stove.
- Turn on the exhaust fan.
- In a 10-inch straight-sided sauté pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat.
- Add 1 pound cremini mushrooms and ¾ teaspoon salt. Stir constantly with a wooden spoon until mushrooms absorb all the fat.
- Cook undisturbed for 2 minutes, then stir once. Continue cooking, stirring occasionally, until mushrooms are shrunken, glistening, and some sides are deeply browned (about 6-7 minutes).
- Reduce heat to low. Add 2 minced garlic cloves and the remaining 1 tablespoon butter. Cook, stirring, until butter melts and garlic is fragrant (15-20 seconds).
- Carefully pour in the balsamic mixture. Cook, stirring constantly, until the liquid reduces to a glaze (15-20 seconds).
- Season with freshly ground black pepper to taste.
- Immediately transfer mushrooms to the serving dish, scraping the pan with a spatula to get all the sauce.
- Let sit for a few minutes before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
23g
Carbs
2g
