These caramelized mushrooms are incredibly simple and packed full of flavor. They taste amazing on their own or alongside grilled chicken or steak.
I grew up hating mushrooms. They were in the same camp as brussel sprouts, jello molds, and mayonnaise which as it turns out are all incredibly delicious.
After missing out on mushrooms for all those years I felt like I should make up for lost time. I've been on somewhat of a mushroom binge (I could think of worse!). These balsamic caramelized mushrooms are so simple, packed with flavor, and done in less than 15 minutes.
Plus they're made with ingredients I almost always have on hand.
Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.
What you need:
- White mushrooms
- Olive oil
- Balsamic vinegar - Balsamic vinegar adds a natural sweetness as well as acidity to the mushrooms for a nice depth of flavor.
- Chicken stock
- Garlic
- Brown sugar - Just a small amount is all they need.
- Sea salt
Tips for caramelizing mushrooms
- Don't wash the mushrooms. Just wipe them off with a paper towel and cut any dirty ends off. If you wash them it's much harder to get that golden brown caramelization. Don't believe me? Bon Appetit magazine wrote an entire article on why you shouldn't wash mushrooms.
- Don't stir them the whole time. Let them sit for a few minutes before stirring. This will allow them to caramelize in the hot skillet.
- Don't slice mushrooms too thin. A quarter inch thick is perfect. Mushrooms shrink while they cook and if you slice them too thin they will just shrivel and not caramelize well.
- Let the skillet heat up first. Don't plop the mushrooms into cold oil. Just saying it makes me cringe a little. Turn on some music and let the skillet heat up then add the mushrooms.
Other Side Dishes You Might Like
- Roasted Butternut Squash with Brown Sugar
- Easy Sautéed Butternut Squash
- How to Make Perfect White Rice
- Oven Roasted Potatoes with Herb Sour Cream
Balsamic Caramelized Mushrooms
Equipment
- Large stainless steel skillet
Ingredients
- 8 oz. Whole white mushrooms
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 2 tbsp Chicken stock
- 1 Large garlic clove, minced
- 1 t. Brown sugar
- ¼ t. Dried thyme
- Kosher salt
Instructions
- Heat the oil in the stainless steel pan on medium high heat. Meanwhile wipe off and then slice the mushrooms. Set aside.
- Once the pan is hot add the sliced mushrooms to the pan and carefully spread them out evenly. Leave them untouched for 3 minutes and then stir well. Season the mushrooms with kosher salt.
- Again leave the mushrooms untouched for another 3 to 4 minutes so they can caramelize in the pan.
- Stir the mushrooms then add the balsamic vinegar, chicken stock, minced garlic, dried thyme, and brown sugar.
- Stir for another minute or so and remove from the heat. Enjoy immediately.
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