Balsamic sauteed mushrooms are rich and deep-flavored mushrooms made with only a few simple ingredients. They are the perfect side dish for chicken, beef, or pork or tossed into pasta for the main course.
If you love mushrooms, you are going to love this mushroom dish! It's not only one of those easy side dishes, it's delicious too!
The sweet and tangy flavor of balsamic vinegar is the perfect match for the deep flavor of mushrooms that allows them to absorb the wonderful flavors.
The sweetness of balsamic compliments so many foods and adds a nice touch to mild-tasting ingredients like this grilled balsamic chicken with strawberry salsa and of course these sauteed mushrooms.
Why you will 🤍this recipe
- It is an easy recipe to make with very little prep time and can be put together last minute.
- Balsamic sauteed mushrooms are packed with rich flavor and are a great side dish!
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Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Baby Bella Mushrooms (cremini mushrooms)
- Onion
- Garlic
- Olive Oil
- Balsamic Vinegar
🥄Equipment
- Saute Pan
- Wooden Spoon
How to make sauteed balsamic mushrooms
Prepare the ingredients: wipe mushrooms clean with a damp paper towel and slice them in half. Chop the onions and garlic.
Step 1. Cook the aromatics
Heat the oil in a heavy large skillet over medium-high heat. Once the oil is hot, add the onions and garlic. Cook for a few minutes until they begin to soften.
Step 2. Add the mushrooms
Add the mushrooms making sure they are in a single layer. Cook them undisturbed for a few minutes and then give them a stir, and reduce the heat to medium heat.
Step 3. Add balsamic vinegar
Stir in the balsamic vinegar, and cook for about 2 minutes longer at medium-low heat until the vinegar begins to absorb.
Step 4. Garnish and serve
Season to taste with sea salt and black pepper. Garnish with fresh herbs such as fresh thyme or parsley and serve.
Note: If the pan is dry, after cooking the onions and garlic, you may need a little more than ½ teaspoon of oil when you add the mushrooms.
Ingredient Notes and Substitutions
The complete list of ingredients to make this sauteed mushrooms recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Mushrooms - any type of mushroom can be used to make this recipe. We like baby bella or white button mushrooms.
Onion - any type of onion works in this recipe. I like to use sweet onions or all-purpose yellow onions.
Recipe variations
This simple side dish is basic and versatile too. Here are a few suggestions for changing up these delicious mushrooms.
Spicy - Add a ½ teaspoon of red pepper flakes for a spicy version.
Umami - Stir in a teaspoon of soy sauce or tamari sauce to an umami flavor.
Sweet - Add 1 teaspoon of honey or maple syrup to sweeten the mushrooms.
Garlic Butter - Instead of olive oil and onions, use butter and an extra clove or two of garlic.
How to store leftovers
Store leftover mushrooms in an airtight container for 3 to 4 days. Enjoy leftovers cold, or reheat them on top of the stove or in the microwave for a few minutes.
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Serving suggestions
There are so many ways to use these mushrooms! They are a perfect addition to any meal. We love them as a side dish with pork chops, beef, or chicken. They even taste great on top of your favorite burger.
Toss them into pasta, rice, or cauliflower rice for a vegetarian entree.
💡Tips
- Mushrooms should be dry and free of moisture before sauteeing them.
- Make sure the pan is HOT before adding the mushrooms for the best results.
The best way to keep the mushrooms from becoming soggy is to heat them at medium heat or above so that the higher heat will help to absorb all of the liquid.
Mushrooms have a spongy texture and will absorb the water they are rinsed in. They will release the water when they are cooked which can result in soggy mushrooms.
Fresh whole mushrooms are the best mushrooms to use when making sauteed mushrooms. Frozen and canned mushrooms have more moisture in them and will result in soggy mushrooms.
You might also like these easy mushroom recipes
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📖 Recipe
Click on serving size to scale this recipe
Equipment
- Pairing Knife
Ingredients
- 8 ounces Baby Bella Mushrooms
- 1 ½ tablespoons Olive Oil
- ½ Onion chopped
- 1 clove Garlic
- 2 teaspoons Balsamic Vinegar
- Sea Salt and Black Pepper to taste
Instructions
- Prepare the ingredients: wipe the mushrooms clean with a damp paper towel and slice them in half. Chop the onions and garlic.
- Heat 1 tablespoon olive oil in a large heavy skillet over medium to high heat. Once the oil is hot, add the onions and garlic. Cook for a few minutes until they begin to turn soft.
- Add the remaining oil to the skillet and once it's hot, add the mushroom pieces. Be sure to leave enough room between each piece. Let them cook for a few minutes undisturbed and then give them a stir.
- Stir in the balsamic vinegar and cook for about 2 minutes longer over medium to low heat until the mushrooms begin to absorb the vinegar.
- Season to taste with sea salt and black pepper and garnish with fresh herbs.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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