Balsamic Glazed Mushrooms

This is hands down the easiest side ever for your bbq or grill!

I love these balsamic-glazed mushrooms, especially in the summer as the perfect side. They’re only a handful of ingredients and 15 minutes to make. Couldn’t be simpler!

They’re especially good with steak and chicken, so they’re the perfect accompaniment to your grilled and bbq’d foods in the summertime.

Balsamic glazed mushrooms are a little sweet and a little salty and a lot of perfect.

And! Cooked with caramelized shallots (YES). And! Cooked down in butter (DOUBLE YES)

It’s basically a whole pan of good stuff, cooked down until it’s made into even better delicious stuff.

I’m having a love affair lately with glazed balsamic sauce if you couldn’t tell. I especially love it when it’s used in a one-pan dish. You get double duty, then: only one pan to clean, and everything in that pan getting the benefit of smooth, rich, unctuously flavored balsamic syrupy goodness.

Because there’s something about that syrup. What starts out as balsamic vinegar slowly reduces and thickens and is the essence of umami, the fifth taste. It’s all kinds of flavors rolled into one.

And these balsamic glazed mushrooms benefit in the very best and possible way from all of it.

So let’s just balsamic syrup all the things together. Are you with me?

Balsamic Glazed Mushrooms

Ingredients

Dairy

butter2 tabelspoons

Produce

button mushrooms16 ounces
shallots2 large
garlic2 clove

Dry Goods

balsamic vinegar2 tablespoons
table salt.25 teaspoons

Instructions

These mushrooms are a simple and flavorful side that cook quickly, making them perfect for weeknights! I prefer using small, whole button mushrooms, but if you wish to slice them, that will work, too.

  1. Slice the shallots thinly. 
  2. Remove the stems from the mushrooms. 
  3. Mince the garlic and set aside.
  4. Melt the butter in a large saucepan over medium heat. 
  5. Add the shallots and cook, tossing occasionally, until they have softened and are starting to brown. 
  6. Stir in the garlic and let it cook 1-2 minutes, until it has whitened and is fragrant.
  7. Add the mushrooms and toss to combine.
  8. Turn the heat to low, then add the balsamic vinegar and salt. Cook, stirring occasionally, until the mushrooms are fully softened and the balsamic vinegar has started to reduce and thicken to a syrupy consistency that coats the back of a spoon, about 8-10 minutes.
  9. Remove from heat. Serve warm.

Prep Plan

Prep it for later:
1. Follow the instructions in Steps 1 and 3 except don’t add the mushrooms in Step 2. Transfer the cooked onions and sauce to a resealable container.
Store the sauce in the fridge for up to 7 days, or the freezer for up to 3 months

You’ll need:
1 container of cooked onions and sauce

Prepare from prepped:
1. Heat the sauce in a wide saucepan over medium heat, stirring until the sauce is loose.
2. Add ½ cup of water and stir into the sauce.
3. Add the mushrooms and stir to coat in the sauce.
4. Turn the heat to low and cook, stirring often, until the sauce has thickened again and the mushrooms are soft and cooked through, about 5-8 minutes.
5. Serve warm.

You might also like: 

30-Minute One Pan Balsamic Caprese Chicken

Simple Summer Recipes

Stuffed Poblano Peppers

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