These balsamic sauteed mushrooms feature a bold and balanced flavor that makes them a perfect side dish or condiment to steaks, burgers, and more. With simple ingredients and purposeful steps, this recipe is done in just about 20 minutes.
Every time I make these balsamic sauteed mushrooms, I end up eating the whole batch myself over 2-3 meals, breakfast included. And that’s not just because my husband isn’t a mushroom fan. In fact, I’m kind of glad he won’t partake so I don’t have to share!
Why This Recipe Works
- Cooking with oil at a higher heat then adding butter once the heat is lowered prevents the milk solids in butter from burning while still reaping the benefits of that delicious butter flavor.
- Adding the smallest bit of brown sugar counterbalances the sharp balsamic tang in a really tasty way.
- Leaving the mushrooms undisturbed during the first part of the cook time allows them to turn golden-brown, minimizing the amount of moisture released into the pan.
- Not adding salt until the very end of this recipe for sauteed mushrooms prevents too much moisture from being released into the pan, interfering with the saute process.
- Mushrooms: Several varieties of sliced mushrooms work here, including button and cremini (also known as baby bella). Whole mushrooms have a longer shelf life than pre-sliced, with easy prep instructions included in this post on how to clean mushrooms before cooking.
- Olive oil: This is a better choice than butter for sauteing at a higher heat as butter can burn more easily…
- Butter: …but butter’s delicious flavor is hard to beat, so I add a tablespoon further into the cook time once the heat has been lowered.
- Balsamic vinegar: Adding some of the balsamic vinegar earlier on in the saute process and reserving a small amount to drizzle in at the end of the cook time results in both a nice depth of flavor and a bright burst.
- Brown sugar: Just a little bit tempers the acidity of the balsamic vinegar for a well-rounded flavor.
- Herbs: Use your favorite dried or fresh herbs here. Rosemary and/or thyme work especially well with these flavors.
- Start by prepping your mushrooms if they aren’t sliced. Clean them, then cut them into equally-thick slices. You don’t have to remove the stems from button and baby bella mushrooms, but you can if they feel a bit hard/tough.
- Heat oil in a large skillet over medium-high heat, then once hot add the mushrooms. Arrange them in a single layer (or as close to it as you can) and let them cook, undisturbed, for several minutes. You’ll notice the bottoms turn golden-brown toward the end of this time.
- Stir up the mushrooms and reduce the heat to medium-low. Add butter, garlic, a portion of the balsamic vinegar, brown sugar, Worcestershire sauce, and pepper and stir to combine.
- Cook for an additional 8-10 minutes, or until the liquid in the pan has reduced significantly. When there’s about a minute left on the timer, add the remaining drizzle of balsamic vinegar and the fresh herbs and stir in. Salt to taste before serving.
- Only wash your mushrooms just prior to cooking. My post on how to clean mushrooms details all of the (easy) guidelines to ensure your recipe is a success.
- To prevent food waste, I recommend purchasing whole mushrooms and slicing them yourself, if able. I’ve found pre-sliced mushrooms to go bad and become slimy way sooner than whole mushrooms. If buying pre-sliced, plan to cook them within a day or two.
- Use your largest pan here to allow the mushrooms to cook in as close to a single layer as you can. This helps them to caramelize and not just steam.
These mushrooms pair well with a whole host of main dish proteins, such as grilled chicken or steak. They’d also make a great addition on top of a burger, to a leftover steak sandwich, or to scrambled eggs.
When refrigerated in an air-tight container, these leftover sauteed mushrooms should last 3-4 days.
If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!
Balsamic Sauteed Mushrooms
- 16 ounces (454g) sliced mushrooms baby bella (cremini) or button
- 2 Tablespoons (30 ml) olive oil
- 1 Tablespoon (14g) unsalted butter
- 6 cloves garlic minced or pressed
- 1 Tablespoon (15 ml) balsamic vinegar divided
- 1 teaspoon (4g) brown sugar
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper or to taste
- Fresh or dried herbs to taste (thyme, rosemary, etc.)
- Kosher salt to taste
- Just prior to cooking, rinse mushrooms to remove visible dirt (or wipe with a damp paper towel). Cut off any tough stem pieces, then slice mushrooms into equal thickness.
- Add olive oil to a large skillet (ideally 12-inch or larger) set over medium-high heat. Once the oil is heated, add the mushrooms. Give them one or two stirs to coat, then let them cook in as close to a single layer as you can without stirring for 4-5 minutes.
- Once that time is up, reduce the heat to medium-low. Add butter, garlic, two teaspoons of the balsamic vinegar, brown sugar, Worcestershire, and pepper and stir until the butter is melted and the ingredients are evenly combined.
- Cook for 8-10 minutes, stirring occasionally, until the liquid has reduced. One or two minutes before the end of the cook time, drizzle in the remaining one teaspoon of balsamic vinegar and herbs, if using, and stir to coat evenly. Season with kosher salt to taste. Serve immediately.
- Only wash the mushrooms just prior to cooking as they can become unpleasantly waterlogged if stored/left to sit.
- Use as large of a skillet or pan as you can to help the mushrooms cook in as close to a single layer as possible.
- Store leftover mushrooms in an air-tight container and refrigerate for 4 days.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.