Servings: four as a side dish.
Sometimes we forget how versatile sautéed mushrooms are as a side dish. With a slightly tangy balsamic and brown sugar glaze, this yummy version goes well with just about any kind of steak or a seared fish fillet.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp. salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
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).
Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of 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.
Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well.
Delicious, like little candies! I used small button mushrooms cut in half. Next time I will cut the salt ( I love salt and this was too much especially since I had less mushrooms than called for) and I used Real Salt, not kosher, so the grains are smaller.Still very yummy!
We make this every thanksgiving and every one expects us to bring it. It is like beef and gravy. Done over sugar it.
We really enjoyed this was super tasty! Served it cold with salmon. Next time I would add a little chicken broth and reduce because I found it a tad too sweet.
These are excellent with a nice juicy grilled rib steak.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?