Garlic Balsamic Mushrooms

Garlic Balsamic Mushrooms

Description

Tender browned mushrooms are sautéed with Garlic Mushroom Fused Olive Oil, fresh garlic, and 25 Star Dark Balsamic, then finished with butter and herbs for a glossy, savory-sweet steakhouse-style side dish.

Ingredients

1 pound cremini or baby bella mushrooms, halved or thickly sliced
3 tablespoons Garlic Mushroom Fused Olive Oil
2 garlic cloves, finely minced
3 tablespoons 25 Star Dark Balsamic Vinegar, divided
1 tablespoon unsalted butter
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley or thyme
Flaky sea salt, for finishing, optional

Instructions

• Clean the mushrooms as needed and dry them thoroughly. Trim the stem ends, then halve smaller mushrooms or cut larger mushrooms into thick slices so the pieces cook at a similar rate.

• Heat the Garlic Mushroom Fused Olive Oil in a large skillet over medium-high heat until shimmering.

• Add the mushrooms in a single, uncrowded layer. If necessary, cook them in two batches rather than crowding the skillet.

• Cook for 6–9 minutes, stirring or turning only occasionally, until the mushrooms have released their moisture, the liquid has cooked away, and the mushrooms are well browned. If cooking in batches, combine all of the browned mushrooms in the skillet before continuing.

• Add the minced garlic and cook for 30–60 seconds, stirring, just until fragrant. Do not allow the garlic to burn.

• Reduce the heat to medium. Add 2 tablespoons of the 25 Star Dark Balsamic and stir, scraping up the flavorful browned bits from the skillet. Cook for about 1–2 minutes, just until the balsamic lightly reduces and coats the mushrooms in a glossy glaze.

• Remove the skillet from the heat. Add the butter and swirl or toss until melted and incorporated, then add the remaining 1 tablespoon 25 Star Dark Balsamic and toss again. This final addition preserves a brighter balsamic finish while the cooked portion provides the glaze.

• Season with kosher salt and black pepper. Add the fresh parsley or thyme, taste, and adjust seasoning as needed.

• Transfer to a serving dish and finish with a light sprinkle of flaky sea salt, if desired. Serve warm.

Chef’s Tip

Give the mushrooms enough skillet space to brown instead of simply steaming in their released moisture. Let them sit against the hot pan long enough to develop color before stirring or turning. Add the garlic only after the mushrooms have browned so it does not burn during the longer sauté, and keep the balsamic reduction brief so the glaze remains balanced rather than becoming overly concentrated.

Flavor Variations

• Black Truffle: Prepare the mushrooms as written, then finish each serving with a very light drizzle of Black Truffle Extra Virgin Olive Oil. Use it sparingly so the truffle complements rather than overwhelms the garlic, mushroom, and balsamic flavors.

• Fig Balsamic: Replace the 25 Star Dark Balsamic with Fig Dark Balsamic for a richer fruit-forward glaze that is especially good with pork, steak, and roasted poultry.

• Rosemary: Replace the fresh parsley or thyme with 1–2 teaspoons finely chopped fresh rosemary for a deeper woodsy herb profile.

• Parmesan: Finish the mushrooms with freshly grated Parmesan just before serving for additional savory richness.

• Red Pepper: Add a small pinch of crushed red pepper with the garlic for gentle heat.

Pairings

Serve with grilled steak, roasted chicken, pork chops, burgers, mashed potatoes, polenta, creamy pasta, risotto, or roasted vegetables. These mushrooms also make an excellent holiday side dish or savory topping for toasted bread.

Recipe Notes

Cremini or baby bella mushrooms are especially good here because their deeper savory flavor stands up well to the garlic and dark balsamic, but white button mushrooms can also be used.

Mushrooms can be wiped clean with a damp towel or, when especially dirty, rinsed briefly under cool water. If rinsed, dry them thoroughly before cooking. Avoid soaking them, and make sure their surfaces are reasonably dry before they enter the hot skillet so browning can begin efficiently.

For the best texture, use a wide skillet and cook in batches when necessary. Mushrooms contain substantial moisture and shrink considerably as they cook, but overcrowding the skillet can slow evaporation and delay browning.

These mushrooms are best served warm while the glaze is glossy. Refrigerate leftovers promptly in a covered container and reheat gently in a skillet.

Bring This Recipe to Life

Garlic Mushroom Fused Olive Oil

25 Star Dark Balsamic Vinegar

Black Truffle Extra Virgin Olive Oil

Fig Dark Balsamic