Mushroom Balsamic Recipe
The Mushroom Balsamic Recipe combines fresh mushrooms sautéed in olive oil with garlic, thyme, and parsley, then finished with balsamic vinegar, white wine, and soy sauce for added depth. This dish offers a rich, savory flavor with a tangy sweetness that enhances the mushrooms’ natural earthiness. Quick and easy, it makes a delicious, aromatic side or topping for various meals.
Equipment
- Large skillet or saute pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons
Ingredients
- 1 lb 450g fresh mushrooms, cleaned and sliced (button, cremini, or mixed)
- 5 tbsp olive oil
- 3 large garlic cloves finely minced
- 2 tbsp high-quality balsamic vinegar
- ½ cup fresh parsley finely chopped
- 3 tbsp dry white wine
- 1 tbsp soy sauce or tamari optional, for added umami
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
Get Everything Ready:
- Rinse and slice the mushrooms. Peel and mince the garlic. Chop up some fresh parsley. Measure out all the other ingredients so they’re ready to go.
Cook The Mushrooms:
- Heat about 3 tablespoons of olive oil in a big frying pan over medium high heat. Once it’s hot, toss in the mushrooms. Let them cook for around 5–6 minutes. Stir now and then. They’ll release water at first keep going until that moisture cooks off and they start to turn golden brown.
Add Flavour:
- Turn the heat down to medium. Add the rest of the olive oil (2 tablespoons), then toss in the minced garlic, a bit of thyme, and a splash of soy sauce if you’re using it. Stir everything together and cook for another 2 minutes. Keep an eye on the garlic so it doesn’t burn.
Deglaze The Pan:
- Pour in some white wine and a little balsamic vinegar. Stir well, scraping up any browned bits from the bottom of the pan. Let that simmer for a couple of minutes until the liquid reduces just a bit.
Final Touches:
- Sprinkle in some salt and freshly cracked black pepper. Toss in the chopped parsley and stir. Let it all cook together for one more minute.
Serve It Up:
- Scoop everything into a serving bowl or plate. It’s great served warm on its own, over toast, or alongside pasta, rice, or creamy polenta.