215 min
Easy215 min
Sautéed Mushrooms in Balsamic Vinegar: A Tasty Recipe to Try
Prep20 min
Servings4
DifficultyEasy
Sautéed mushrooms in balsamic vinegar are a versatile and refined side dish that can be prepared in just a few minutes. The slight acidity and sweetness of the balsamic vinegar enhance the tender and meaty texture of the mushrooms. This is a perfect recipe to accompany grilled meats, enrich pasta dishes or garnish crostinis during an appetizer. Quick, economical and elegant, it adds a touch of bistro-style cooking to your home.
Preparation
Instructions
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Step 1
Heat the pan: In a large skillet, heat olive oil over medium-high heat.
Step 2
Sauté mushrooms: Add the mushrooms and cook without stirring for about 5 to 6 minutes or until they brown.
Step 3
Add garlic: Stir in minced garlic and cook for 1 minute.
Step 4
Deglaze: For in balsamic vinegar (and soy sauce if using), then stir to coat the mushrooms. Cook for 1 to 2 minutes or until reduced.
Step 5
Season: Season with salt and pepper, then garnish with chopped fresh parsley before serving.
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To Conclude
Sautéed mushrooms in balsamic vinegar are a simple yet sophisticated recipe that feels like a classic. In just a few minutes, you get a refined side dish full of flavors, which can be adapted according to your preferences thanks to the suggested variations. Whether for enhancing a weeknight meal or impressing guests, these mushrooms will always add an element of elegance and indulgence to your table.
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Our Tips
Chef's tips for making this recipe
Chef's Tips
With honey or maple syrup : Add 1 teaspoon of honey along with the balsamic vinegar for a sweet and salty contrast.
Mediterranean version : Add dried tomatoes and some fresh thyme.
Creamy mushrooms : After reducing the balsamic vinegar, incorporate 2 tablespoons of heavy cream for a rich sauce.
Asian touch : Replace parsley with fresh cilantro and add some toasted sesame seeds.
Do not overcrowd the pan, cook them in two batches if necessary.
Do not wash mushrooms under water, simply wipe them clean with a damp cloth to avoid them becoming spongy.
Use good quality balsamic vinegar: the thicker and syrupy it is, the better the result.
Serve on grilled bread with goat cheese for an express bruschetta.
Frequently Asked Questions
1 question about this recipe
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For a nice color, don't overcrowd the pan: cook them in two batches if necessary.
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Don't wash mushrooms under water, simply wipe them with a damp cloth to avoid them becoming spongy.
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Use good quality balsamic vinegar: the thicker and syrupy, the better the result.
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Serve them on a grilled bread slice with goat cheese for an express bruschetta.
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