Sautéed Garlic Balsamic Mushrooms are pan fried in garlic and balsamic vinegar, the flavour soaking into each mushroom. This makes an excellent topping for steak, chicken or as a side dish!
Sautéed Garlic Balsamic Mushrooms
These sautéed mushrooms are tender, juicy, plumb and infused with a garlic and balsamic flavour. This quick and easy side dish is great for the everyday to the holiday meal.
While I have plenty of recipes here that include mushrooms, such as Bacon Stuffed Appetizer Mushrooms or this Slow Cooker Mushroom Dip. Yet I hadn’t yet shared my favourite sautéed mushrooms side yet. It was time!
I vividly recall dining on steak, sautéed mushrooms and baked potatoes a lot as a child. My Mom used to use her old cast iron skillet to cook the mushrooms in so much garlic butter. I can still remember the scent and taste.
Growing up, my kids didn’t have this very often. Now and then, but no where near as often as I did. We eat more variety than I used to, and their tastes reflect that since they have became little foodies themselves.
Alas, my kids have never cared much for mushrooms. Our steak sides were sautéed peppers, onions and mushrooms. Enough of a choice to just push those few mushrooms off to the side.
This Sautéed Garlic Balsamic Mushrooms were my way to bring mushrooms back baby. And it worked like a charm! My kids said they’d try just one, ended up eating quite a few. They proclaimed they still didn’t like mushrooms but if they had to eat them, this was the way. Success!
Balsamic is one of my favourites, that sweet and tangy flavour adds so much to a recipe. Don’t believe me? Also try this Crispy Oven Rosemary Balsamic Potatoes recipe – it’s heaven!
It’s nice to have a variety of delicious and easy side dishes that compliment a variety of meals, and this is a perfect one. A steak side, accompanying poultry such as this Pesto Stuffed Chicken, or simply on it’s own – these are mouthwatering.
How to Make Sautéed Garlic Balsamic Mushrooms
In 15 minutes you can have the most quick, simple and delicious side on your table.
These mushrooms are sautéed in butter, garlic, salt, pepper and balsamic vinegar. The flavours soak into very mushroom, not just a sauce. It’s going be the star of your next meal!
I have to admit to snacking on the leftover mushrooms even after the meal. I just didn’t want any of the goodness to go to waste!
For other great sides make sure to try my Roasted Parmesan Green Beans, which are simple, crisp and delicious.
- 3 tbsp butter
- 1 lb mushrooms, whole
- 3 garlic cloves, minced
- 1 tsp thyme, fresh
- salt and pepper to taste
- 3 tsp balsamic vinigar
- In a skillet over medium heat, add the butter. When butter is melted, add the mushrooms and cook for about 4 minutes or until the mushrooms start to become tender and the outsides golden a bit
- Lower the heat slightly and push the mushrooms off to the sides of the pan, making an empty circle in the middle. To the middle, add the garlic and thyme. Cook for 1 minute, continually stirring so the garlic does not burn
- Mix the mushrooms into the middle ingredients and season with salt and pepper. Saute for 2-3 minutes, then add in the balsamic. Stir while cooking for another 2 minutes.
- Serve and enjoy!
Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 108 Saturated Fat: 5g Cholesterol: 22mg Sodium: 83mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 3g