Balsamic-Glazed Mushrooms

How delicious do these Balsamic-Glazed Mushrooms look?  And they taste as good as they look!

These mushrooms are so simple to prepare which makes them the perfect side for any main dish.  Perfect with chicken, perfect with steak (of course) and perfect alongside a burger!  They are wonderful as a vegetarian option too!

For this dish, the key is to have everything prepared ahead and ready by your cook top.  You don’t want to stop to crush garlic right when it needs to be thrown into the pan.  This is a stir-fry, and if you have ever made a stir fry, you know that everything gets a quick-cook to it.  So, it’s best to have your sauce of balsamic vinegar, brown sugar and water already combined and sitting next to the cook top.  Have the garlic minced  and sitting in a small bowl ready to go into the skillet.  Have your butter cut into 2 pieces (one tablespoon each).  Get your salt and measuring spoon ready next to the other ingredients. 

This is called “mise en place”  and basically means everything in its place.  Everything should be measured out, in separate containers.  I even like to go so far as to place them in the order they are going to be used.  It’s especially important in a dish like this where all the ingredients go in quickly.

Begin by melting one tablespoon of butter with oil and sautéing the mushrooms until nice and golden.  Once that is accomplished, the fun begins!  Add the garlic and salt.  Add the balsamic mixture carefully so that it glazes the mushrooms.  Add a little bit of freshly ground pepper and that’s it, folks!  Seriously, there isn’t much more to this dish, even though it tastes like it was very involved.  I love these kinds of recipes, don’t you?

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Balsamic-Glazed Mushrooms

Makes: 2-3 servings

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes


  • 1 tbsp balsamic vinegar
  • 2 tsp dark brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1 pound cremini mushrooms, cleaned and quartered
  • Kosher salt
  • 1-2 tsp minced garlic
  • Freshly ground black pepper


Combine the balsamic vinegar, brown sugar, and 1 tbsp water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbsp of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.

Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).

Turn the heat to low, add the garlic and the remaining 1 Tbsp butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15-20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazed consistency that coats the mushrooms, 15-20 seconds. Season with a few grinds of pepper.

Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes.


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