These balsamic mushrooms make such an easy appetizer or side dish! They’re packed with flavor and they’re super easy to make. You need only four ingredients to make them and the recipe couldn’t be any simpler.
Why This Recipe Works
I love mushrooms and I love balsamic vinegar. So why not pair these too?! I can guarantee you can’t resists these delicious mushrooms in a sticky balsamic sauce. They’re a real crowd-pleaser!
The recipe for these balsamic marinated mushrooms is incredibly easy and very budget-friendly. With just a handful of ingredients, including mushrooms, balsamic vinegar, garlic, and a sprinkle of herbs, you can whip up a simple yet gourmet-level dish in no time. 10 minutes is all you need!
The earthy richness of the button mushrooms goes perfectly with the sweet tang of the balsamic vinegar. And the fresh garlic and parsley perfectly completes this dish.
And the balsamic mushrooms are super versatile. They make a fantastic appetizer just by themself with a slice of crusty bread. Or serve them as a side dish with pasta or potatoes. Toss them with greens for a warm and satisfying lunch or serve them on a sandwich. The options are endless.
And this recipe fills your kitchen with the most amazing smell while these mushrooms cook. It’s the kind of smell that brings everyone to the kitchen and asking what you are cooking.
So, grab those mushrooms and balsamic vinegar and give this recipe a try!
Ingredients
- Mushrooms – I used white button mushrooms.
- Balsamic Vinegar
- Garlic – fresh garlic.
- Parsley – also fresh.
How To Make This Recipe
1. Step: Clean the mushrooms. Heat some olive oil in a cast iron skillet and pan-fry the bottom mushrooms on high heat until browned. This will take about 5 minutes.
2. Step: Cut the garlic into medium-sized chunks (see pictures) and add them to the balsamic vinegar.
3. Step: Add the balsamic vinegar and garlic mixture to the mushrooms. Cook for about 5-6 minutes, stirring occasionally. The balsamic vinegar should thicken considerably until it reaches the consistency of maple syrup.
4. Step: Finely chop the parsley. Sprinkle the mushrooms with the chopped parsley.
Tips & Tricks
- The balsamic marinated mushrooms are also great with a teaspoon dried rosemary sprinkled on top.
- If you want you could also add some red pepper flakes on top for an extra boost of spiciness.
- There is no need to add salt because the balsamic vinegar provides enough flavor. If you still want to add a bit of saltiness, I recommend adding a teaspoon of soy sauce to the balsamic garlic mixture.
- Always make sure to use hight heat to cook whole mushrooms, so they don’t become soggy.
Storing
Stored in an airtight container in the fridge, the balsamic mushrooms will last up to 3-4 days.
Freezing
I wouldn’t recommend freezing this recipe as it will lose its unique flavor.
Serving Suggestions
There are many delicious ways to serve these balsamic marinated mushrooms. They’re great for BBQs and they also make a great side dish!
Here are some ideas. You could serve them:
- as a side dish to grilled meat (in my case of course vegan grilled “meat” like faux chicken or steak)
- on a slice of toast
- on a slice of ciabatta bread as mushroom bruschetta
- with mashed potatoes
- on top of a big green salad
- with scrambled eggs or tofu scramble
- just by themselves as an appetizer or tapas
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I Love To Hear From You!
I hope you like these balsamic mushrooms as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Balsamic Mushrooms
Equipment
- cast iron skillet
Ingredients
- 16 oz button mushrooms
- 1/4 cup balsamic vinegar
- 3 cloves of garlic
- 1/2 cup freshly chopped parsley
Instructions
- Clean the mushrooms. Heat some olive oil in a cast iron skillet and pan-fry the bottom mushrooms on high heat until browned. This will take about 5 minutes.
- Cut the garlic into medium-sized chunks (see pictures) and add them to the balsamic vinegar.
- Add the balsamic vinegar and garlic mixture to the mushrooms. Cook for about 5-6 minutes, stirring occasionally. The balsamic vinegar should thicken considerably until it reaches the consistency of maple syrup.
- Finely chop the parsley. Sprinkle the mushrooms with the chopped parsley.
Notes
- The balsamic marinated mushrooms are also great with a teaspoon dried rosemary sprinkled on top.
- If you want you could also add some red pepper flakes on top for an extra boost of spiciness.
- There is no need to add salt because the balsamic vinegar provides enough flavor. If you still want to add a bit of saltiness, I recommend adding a teaspoon of soy sauce to the balsamic garlic mixture.
- Always make sure to use hight heat to cook whole mushrooms, so they don’t become soggy.
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