Balsamic Sautéed Mushrooms

Balsamic Sautéed Mushrooms are a quick and easy side dish. Sweet in flavor, these mushrooms pair wonderfully with your favorite grilled steak.

As long as it’s not snowing or raining, it’s always grilling season. We love it for weeknight dinners that typically require little to no prep. Store-bought marinades and rubs make it even quicker and easier, but the homemade versions usually don’t take much more than a few minutes to whip up. 

That’s the main meal, but let’s talk sides… 

When we grill out, I tend to like a simple grilled zucchini or yellow squash, or maybe asparagus. If I’m feeling fancy, I might add a special sauce, like in this Asian Grilled Asparagus. When we want a carb with our grilled steak or chicken, I like to roast sweet potatoes simply with salt and pepper or with Parmesan and garlic. 

We don’t usually make mushrooms as a side dish but always associate mushrooms with steak, either as a side or a topping. These Balsamic Sautéed Mushrooms are so easy and quick that there’s really no excuse not to try them. They’re just a little bit sweet but not overbearing. A tasty (and quick) accompaniment to steak or a burger. 

What are your favorite side dishes? Do you have any that you fall back to, again and again? 

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Balsamic Sautéed Mushrooms

Balsamic Sautéed Mushrooms are a quick and easy side dish. Sweet in flavor, these mushrooms pair wonderfully with your favorite grilled steak.

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Author Liz

Ingredients

• 1 Tbs. balsamic vinegar
• 2 tsp. brown sugar
• 2 Tbs. unsalted butter divided
• 2 Tbs. olive oil
• 1 lb. cremini mushrooms cleaned, stems trimmed or removed, and quartered
• kosher salt
• 1 tsp. minced garlic

Instructions

1. In a small bowl, combine the balsamic vinegar, brown sugar and 1 Tbs. water. Set aside.
2. In a 10-inch skillet, melt 1 Tbs. of the butter and the olive oil over medium-high heat.

3. When butter is melted and the mixture is hot, add the mushrooms and 3/4 tsp. salt. Stir with a wooden spoon until the mushrooms have absorbed the liquid.

4. Cook mushrooms for another 6-8 minutes, stirring few minutes, until the pan looks dry. Mushrooms will have shrunk and browned.

5. Reduce heat to medium-low and add the remaining butter and garlic. Stir until butter is melted and garlic is fragrant, about 30 seconds.

6. Add balsamic and brown sugar mixture, stirring and scraping the bottom of the pan until the liquid thickens and reduces into a glaze, another 30-60 seconds.

7. Taste and season with salt and pepper to taste.
8. Serve warm.

This recipe was adapted from Fine Cooking No. 91, p. 47.