Balsamic Mushrooms

Balsamic Mushrooms are sautéed in a delicious balsamic sauce and they pick up so much flavor. So quick and easy to prepare! Makes a great accompaniment to steak or chicken and I love them on baked potatoes.

The mushrooms soak up the flavor of the balsamic vinegar, dark brown sugar, oil, and butter plus garlic and red pepper flakes. I love the flavor of balsamic vinegar. It gives foods such a wonderful sweet and tangy flavor. Sautéeing the mushrooms really concentrates the flavor and brings out a sweet, earthy flavor.

Balsamic Mushrooms taste just as good at room temperature as they do warm. I like to either slice the mushrooms in half or in quarters depending on their size.

Tips For Making Balsamic Mushrooms

• Use a good quality balsamic vinegar. If you have one of those olive oil specialty stores near you, you can go and sample some. They are on the pricey side, but a good quality balsamic has a flavor that is head and shoulders above your typical grocery store balsamic vinegar.
• Don’t wash your mushrooms with water. Just use a damp paper towel to wipe off any dirt. Mushrooms already have a very high water content and if you get them wet, you will have a really hard time getting them to brown in the pan.
• Cook the mushrooms in as large a pan as you have. You want the mushrooms spread out in a single layer so that the moisture can easily evaporate and they don’t end up steaming.

Balsamic Mushrooms go great with:

Coffee and Soy Marinated Flank Steak

New York Strip Steak with Horseradish Mustard Sauce

Bloody Mary Skirt Steak

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