Sauteed Mushrooms
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!
Servings :4 people
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)
- 1/2 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.
- 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.
- 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.
- 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.
- Transfer immediately to a serving bowl, garnish with fresh thyme and serve!
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.
Nutrition
Calories: 33kcalCarbohydrates: 5gProtein: 3gFat: 0.4gSaturated Fat: 0.1gCholesterol: 0.4mgSodium: 11mgFiber: 1gSugar: 3g
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