Side Essentials Sautéed Balsamic Glazed Mushrooms Food

BALSAMIC SAUTEED MUSHROOMS

Balsamic Sauteed Mushrooms image

We loved these! They would be so good with steak...or chicken...or anything! Hubby and I just ate them as an appetizer. Use a soft brush or a paper towel to brush dirt from the mushrooms. Don't rinse-wet mushrooms won't brown as well. From Fine Cooking

Provided by Chef PotPie

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon balsamic vinegar
2 teaspoons dark brown sugar
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 lb cremini mushroom, cleaned and quartered
kosher salt
1 -2 teaspoon minced garlic
fresh ground black pepper

Steps:

Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you'll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Nutrition Facts : Calories 148.8, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 9.4, Carbohydrate 8.1, Fiber 0.7, Sugar 4.8, Protein 3

BALSAMIC GLAZED MUSHROOMS

Balsamic Glazed Mushrooms image

An easy appetizer to dress up ordinary button mushrooms. Feel free to try other mushroom varieties, such as baby bella, or mix them up.

Provided by threeovens

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 lb button mushroom
2 tablespoons shallots, minced
salt
1/4 cup chicken broth
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
fresh parsley, for garnish

Steps:

Melt butter in a skillet over medium high heat; stir in mushrooms and shallots, season with salt, and cook until mushrooms release their liquid and liquid evaporates, about 5 minutes.
Add chicken broth, brown sugar, and vinegar; bring to a boil and cook until liquid is reduced to a glaze.
Turn off heat and stir in parsley, if desired.

BALSAMIC MUSHROOMS

Balsamic Mushrooms image

Balsamic vinegary mushrooms, yum! A great way to start your dinner party! These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!

Provided by CHRISTYJ

Categories Appetizers and Snacks Vegetable Mushrooms

Yield 8

Number Of Ingredients 6

Ingredients

5 tablespoons olive oil
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste

Steps:

Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 3.3 g, Fat 8.3 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 4.9 mg, Sugar 1.8 g

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