Sautéed mushrooms balsamic with garlic, butter, balsamic and smoked paprika. An easy recipe that's so delicious and be can be served as a snack or side dish. This button mushrooms recipe comes together in 20-25 minutes. Loads of flavor!
Although versatile, I love the deep flavor of mushrooms with mashed potatoes.
It's always such a satisfying dish made with a few simple ingredients and meat free.
The evident flavor of the balsamic vinegar cannot be missed in any recipe using balsamic so you may want to add it gradually if you prefer less.
Serve these sauteed mushrooms with steak, chicken or as an appetizer too!
Balsamic Sauteed Mushrooms
This simple recipe goes quickly so have all the ingredients ready before you start.
It's a few steps to a great dish which starts with drying and slicing the mushrooms.
I don't believe in rinsing mushrooms because they retain water and the spices and oil don't stick properly. Use kitchen tissue paper to wipe them. If the mushrooms are too big you may want to slice them into quarters.
Mushrooms lap up flavors so are great with butter, high in fiber, potassium and a great side-dish. The great part is they form part of a heart-healthy diet.
Makes them even more irresistable without the guilt 🙂
What You Will Need to Make Balsamic Mushrooms
I know that this easy mushroom recipe looks like it has too many mushrooms! They do cook down quite a bit so need to worry.
Ingredients
- Fresh Herbs: Use any fresh herbs that you have and like chopped fresh parsley, fresh thyme or spring onion.
- Olive oil: Extra virgin olive oil or the oil of your preference.
- Unsalted butter: Mushrooms love butter! (so do we) and it’s big on flavor so you don't want to skip it.
- Spice blend: Use any spice that you prefer. I am using red curry powder and smoked paprika.
- White button mushrooms: I prefer whole mushrooms (easier to wipe) then slice them. You can use pre-sliced mushrooms.
- Balsamic sauce: That simply means any balsamic vinegar. As long as you get the sweetness of the balsamic complements, it's good to go. Except balsamic reduction! Yes you can add it, but it's best to add it at the end of cooking because it will thicken.
- Cloves garlic: Minced garlic and for this recipe, I use 4 cloves garlic.
- Salt: To taste.
- Black pepper: Fresh cracked black pepper is always best (suggested) but use any black pepper.
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Best Way to Make Sauteed Mushrooms
The main ingredients are mushrooms, garlic and balsamic vinegar. The full printable recipe is in the recipe card below this post.
- Clean & slice the mushrooms: Wipe the mushrooms with kitchen tissue paper (1st choice) or a damp paper towel. Slice into halves.
- Preheat a large skillet: In a dry non-stick pan or skillet, over medium-high heat, add both olive oil and half the butter and then wait until the oil is shimmering and the butter melted.
- Combine: Add the dry mushrooms, spice blend, salt and pepper to the skillet. With a wooden spoon, roll them around to get them well coated with the oil. It takes a few seconds then leave them to sautee undisturbed - 4-5 minutes.
- Garlic: With the mushrooms now golden brown, reduce the heat, add the garlic and the remaining tablespoon of butter. Stir quickly and pour in the balsamic vinegar. 2-3 minutes.
- Garnish and serve: Transfer immediately to a serving bowl, garnish with fresh thyme and serve!
Recipe Notes
- Button mushrooms: White button mushrooms have a very mild flavor in comparision to other varieties. While this is great because it means that they can pair well with many other foods we do need to amp up the flavor to make them satisfyingly delicious!
- Mushroom variety: There are other mushroom options like cremini mushrooms (also known as baby portobello) - their age being the only difference according to The Kitchen.
- Be patient: The mushrooms need to gain momentum on the sear so it's important to let them brown without interference. A good 4-5 minutes. You may need to give the pan a gently swirl intermittently but not too often.
- Flavor: A drizzle of balsamic glaze when the heat is turned off can add additional flavor to this mushroom recipe. Soy sauce is another great way to get more umami depth.
- Single layer: Cook the mushrooms in a single layer so that they can brown properly. The cooking time will vary for whole to sliced mushrooms.
- Garlic: The garlic is more of a last minute step (before the balsamic). Any earlier, may cause it to burn and taste bitter.
- Mushrooms: Add them when the oil is shimmering hot not before or the texture will be compromised and they be soggy.
If at any point, you feel the need to add a little more butter or oil, do it. There are no hard and fast rules besides the basic recipe. The rest is your intuition and preference. To add any more balsamic, taste first!
How to Serve Balsamic Sautéed Mushrooms
These mushrooom are perfect with buttery mashed potatoes and equally scrumptious on toasted ciabatta!
You can serve them as an appetizer or side dish with most meat dishes or with pasta!
More Easy Side Dishes
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Thank you and enjoy!😊
Sauteed Mushrooms
Equipment
- 1 Large non-stick pan or skillet
- spatular or wooden spoon
- kitchen knife for slicing
- Chopping board
- kitchen tissue paper or towel
Ingredients
- 500 grams white whole button mushrooms (1.1 lbs)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1 tablespoon spice blend, any (smoked paprika and red curry powder used here)
- ½ teaspoon salt
- fresh thyme
- ground black pepper
Instructions
- Wipe the mushrooms down with a clean kitchen towel or kitchen tissue paper. Do not wash the mushrooms because they will retain the water and not brown properly.
- Slice the mushrooms in half or quarters if too big.500 grams white whole button mushrooms (1.1 lbs)
- In a dry non-stick pan or skillet, over medium-high heat, add both olive oil and half the butter and then wait until the oil is shimmering and the butter melted.3 tablespoons extra virgin olive oil, divided, 2 tablespoons unsalted butter
- Add the dry mushrooms, spice blend, salt and pepper to the skillet. With a wooden spoon, roll them around to get them well coated with the oil. It takes a few seconds then leave them to sautee undisturbed.500 grams white whole button mushrooms (1.1 lbs), 1 tablespoon spice blend, any (smoked paprika and red curry powder used here), ½ teaspoon salt, ground black pepper
- With the mushrooms now golden brown, reduce the heat, add the garlic and the remaining tablespoon of butter. Stir quickly, mini of a milli second, and pour in the balsamic vinegar. Now give them about 2-3 minutes to inhale the balsamic.2 tablespoons unsalted butter, 4 garlic cloves, minced, 3 tablespoons balsamic vinegar
- Transfer immediately to a serving bowl, garnish with fresh thyme and serve!fresh thyme
Notes
- Wet mushrooms don't brown the way you need them too because they retain water. It becomes difficult for the fats (oil and butter) and even the seasoning to stick.
- Cook the mushrooms in a single layer so that they can brown properly. The cooking time will vary for whole to sliced mushrooms.
- Only add the mushrooms to the pan when the fats ie butter and oil have melted and are shimmering hot. This prevents them becoming soggy!
- The garlic and butter really do make this recipe shine so don't burn the garlic by adding it too soon. It's really a last minute step just before the balsamic vinegar.
- Balsamic glaze and soy sauce are a great way to get more umami depth.
- The mushrooms need to gain momentum on the sear so it's important to let them brown without interference. You may need to give the pan a gentle swirl intermittently but not too often.
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