Balsamic Glazed Mushrooms
Rich, savory, and just a touch sweet, these Balsamic Glazed Mushrooms make the perfect side dish or topping for steak. Plus, they’re ready in just a few minutes with minimal ingredients!
Ingredients
- 1 lb mushrooms baby bellas, cremini, or button
- 3 tbsp olive oil or butter
- 3 tbsp balsamic vinegar
- 2 tbsp honey or maple syrup
- 3 garlic cloves minced (or ½ tsp garlic powder)
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and pepper to taste
- Optional: Red pepper flakes Parmesan shavings, or chopped parsley
Instructions
- Clean mushrooms with a damp cloth to remove dirt, avoiding excess water. Slice in half or leave whole, depending on preference.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add mushrooms in a single layer, cooking undisturbed for 3–4 minutes to develop a golden-brown crust. Stir occasionally, allowing them to release moisture and caramelize.
- Reduce heat to medium and add minced garlic. Sauté for 1–2 minutes until fragrant.
- Pour in balsamic vinegar, honey, thyme, salt, and pepper. Stir well to coat the mushrooms in the glaze.
- Let the mixture simmer for 3–5 minutes, stirring occasionally, until the glaze thickens and clings to the mushrooms.
- Remove from heat and garnish with fresh herbs or Parmesan if desired. Serve warm.
Notes
- For extra umami, add a splash of soy sauce or Worcestershire sauce.
- If the glaze is too thick, add a small splash of water to loosen it.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over low heat with a little water to refresh the glaze.