Balsamic Sauteed Mushrooms

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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.

A wooden serving spoon in a pile of mushrooms on a plate.

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.

Recipe Ingredients

Labeled sauteed mushroom ingredients in separate bowls.

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.

Step-by-Step Instructions

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.

Mushrooms on a cutting board with some sliced.

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.

Mushrooms beginning the saute process in a pan with a wooden spoon.

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.

Butter and garlic added to the mushrooms in a pan.

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.

Sliced mushrooms near the end of the saute process in a large pan.

Expert Tips

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.

Recipe FAQs

What goes well with sautéed mushrooms?

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.

How long do leftover sauteed mushrooms last?

When refrigerated in an air-tight container, these leftover sauteed mushrooms should last 3-4 days.

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