Producebutton mushrooms16 ounces
Dry Goodsbalsamic vinegar2 tablespoons
table salt.25 teaspoons
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.
- Slice the shallots thinly.
- Remove the stems from the mushrooms.
- Mince the garlic and set aside.
- Melt the butter in a large saucepan over medium heat.
- Add the shallots and cook, tossing occasionally, until they have softened and are starting to brown.
- Stir in the garlic and let it cook 1-2 minutes, until it has whitened and is fragrant.
- Add the mushrooms and toss to combine.
- 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.
- Remove from heat. Serve warm.
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
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.