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Balsamic Sautéed Mushrooms

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Serves 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.

  • 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
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.

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.

nutrition information (per serving):
Calories (kcal): 150; Fat (g): fat g 13; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 3; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 220; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 2;

Photo: Scott Phillips

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.

We had these for Christmas Eve. They were excellent and could have been served as an option for dessert!

pretty tasty and very easy. A little too salty as written though (and I like salt). I agree with the suggestion of cutting it back to 1/4 t.

I love these and make them often to rave reviews.

I made this last night and we loved it. Easy to make and went great with wasabi panko crusted chicken.

I loved this recipe except for the 3/4 tsp of salt that this version asks for - I reduced it to 1/4 the 2nd time I made it and that is much more appropriate.

I made this recipe with 1/2 lb. mushrooms. I held back a little on the sugar glaze. They were delicious and would be amazing with a steak.

Amazing! Sweet and delicious. Great with steak!

Loved it!

This recipe turned out great. Because I didn't have brown sugar, I used 1 1/2 tsp. of unrefined sugar and about 1/2 tsp of molasses. I think this mixture approximated the required amount of brown sugar. My only critique is that the mushrooms were too wet towards the end. Next time I'll turn up the heat and reduce the glaze before serving. An excellent flavour combination.

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