Balsamic Sauteed Mushrooms

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.

Recipe Ingredients

• 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

1. 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.

2. 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.

3. 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.

4. 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.

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.

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