The mushrooms are just a little bit sweet but not overbearing. A tasty (and quick) accompaniment to steak or a burger. I’ve also served this with steamed rice as a pairing with chicken and fish. Enjoy!
Balsamic Sautéed Mushrooms
Adapted from Fine Cooking No. 91, p. 47
- 1 Tbs. balsamic vinegar
- 2 tsp. brown sugar
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 1 lb. cremini mushrooms, quartered
- kosher salt
- 1 tsp. minced garlic
In a small bowl, combine the balsamic vinegar, brown sugar and 1 Tbs. water. Set aside.
In a 10-inch skillet, melt 1 Tbs. of the butter and the olive oil over medium-high heat.
When butter is melted and butter / oil mixture is hot, add the mushrooms and 3/4 tsp. salt. Stir with a wooden spoon until the mushrooms have absorbed the liquid.
Cook mushrooms for another 6-8 minutes, stirring every minute, until the pan looks dry. Mushrooms will have shrunk and will be brown on some sides.
Lower heat and add the remaining butter and garlic. Stir until butter is melted and garlic is fragrant, about 30 seconds.
Add balsamic and brown sugar mixture, stirring and scraping the bottom of the pan until the liquid reduces into a glaze, another 30-60 seconds.
Taste and season with salt and pepper to taste.