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Recipe

Balsamic Sautéed Mushrooms

Scott Phillips

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.

Ingredients

  • 1 Tbs. balsamic vinegar
  • 2 tsp. dark brown sugar
  • 2 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 1 lb. cremini (baby bella) mushrooms, cleaned and quartered (see tip, right)
  • Kosher salt
  • 1 to 2 tsp. minced garlic
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 15
      Sodium (mg): 220
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 3

Preparation

  • 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.

Tip

Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well.

Reviews

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Reviews

  • Kohola | 02/22/2017

    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!

  • user-4196675 | 11/27/2014

    We make this every thanksgiving and every one expects us to bring it. It is like beef and gravy. Done over sugar it.

  • Kimmy95 | 08/06/2012

    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.

  • danmic | 02/28/2009

    These are excellent with a nice juicy grilled rib steak.

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