Sautéed Garlic Balsamic Vinegar Mushrooms Recipe
Today we are making a Sautéed Garlic Balsamic Vinegar Mushrooms Recipe! These sauteed mushrooms are a great side dish to your Thanksgiving holiday meal, with the spread of mashed potatoes, roasted butternut squash and all the fall-themed dishes. It’s an easy recipe to prepare – just saute ginger and garlic in oil, then add in a quick sauce with the mushrooms. You can have this side dish ready within 20 minutes!
I topped these mushrooms on pieces of toasted baguette, and you can top with fresh thyme or other herbs, making these little elevated baguette slices to serve up. Or, nestle these on top of creamy polenta, or even mixed into fresh pasta – they’re adaptable to be a component of many different dishes!
Picture plump, earthy, whole mushrooms sliced to look like those mushrooms you put on pizza. If you’re a mushroom fan, then you’re in for a treat here! Mushrooms have a meaty texture, making them perfect for a filling side due to their meaty texture (they don’t even taste like you’re eating vegetables as much as a carrot would). Then, they are sautéed to maximum flavor with a generous kick of garlic and a splash of rich balsamic vinegar. The aroma that fills your kitchen as the garlic and mushrooms mix together is part of the reason you need to make this dish! The garlic adds a bold, aromatic punch, while the balsamic vinegar brings a sweet and tangy balance that elevates the mushrooms to a whole new level. It’s a flavor profile that’s both comforting and sophisticated.
A Simple Recipe
Did I mention the simplicity of it all? This mushroom recipe is a lifesaver if you’re super busy and want to throw together the perfect side dish with ease. With just a handful of simple ingredients and a quick sauté, you’ll have a gourmet-worthy dish that’s ready in no time!
Why You’ll Love This Sautéed Garlic Balsamic Vinegar Mushrooms Recipe
Easy Way to do Gourmet: Sometimes, you just want a great recipe that you can whip up without any fancy equipment, which also adheres to all dietary restrictions. There’s no soy, gluten, added sugar or dairy in this healthy recipe, which is perfect for those with allergies or other dietary restrictions, It’s also versatile for you to combine with other dishes (eg. top this on polenta, serve on crusty bread, etc) and easy to make without needing any equipment other than a skillet. This thick, aromatic sauce on mushrooms will be sure to impress anyone you serve it to!
Mouthwatering Aroma: The moment you start sautéing that garlic, your kitchen undergoes a transformation! The air becomes infused with the warm, inviting hug of garlic, which is that much more exciting when you know you get to savor it all at the end.
Substitutions
Oil: Substitute olive oil with avocado oil.
Mushrooms: I chose white button mushrooms for this recipe – they’re the perfect shape and size! You can experiment with different types of mushrooms as well. However, these white mushrooms hold their shape and are easy to bite into, unlike large portobello mushrooms or shiitake mushroom. Overall, mushrooms are amazing for our health. They also include potassium, riboflavin, niacin, vitamin D, proteins, fiber and more!
Balsamic Vinegar: Balsamic vinegar is a concentrated vinegar made from grape must (pressed white grapes), versus other varieites of vinegar made from fermented grains without any grapes. Choose black balsamic vinegar for this recipe. Check the ingredient label to make sure there are no added sugars or other unnecessary ingredients. Black balsamic vinegar has a sweet yet tangy flavor, with a more syrup-like texture as compared to the white version. White balsamic vinegar is not as strong or sweet, and could be a substitute if you don’t have black.
Ginger & Garlic Cloves: For best results, choose fresh ginger and garlic rather than a pre-made paste. Use a fine-hole grater to really make sure they are finely grated!
Maple Syrup: Choose pure maple syrup with only one ingredient on the label. You can also substitute with agave nectar.
Cornstarch: Substitute with all-purpose flour. However, using flour will not be a gluten-free option.
Sautéed Garlic Balsamic Vinegar Mushrooms Recipe Notes
- Top these balsamic mushrooms with fresh parsley or other herbs to serve. You can serve these on toasted baguettes, with mashed potatoes, as a topping on polenta or more!
- Make sure not to skip the step of whisking the cornstarch with the other ingredients before using with the mushrooms. Otherwise, cornstarch will leave clumps everywhere!
More Recipes You’ll Love
Butternut Squash and Black Bean Casserole Bake
If you make this Sautéed Garlic & Balsamic Vinegar Mushrooms Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Sautéed Garlic Balsamic Vinegar Mushrooms Recipe
Equipment
- Skillet
- Small Whisk
Ingredients
- 2 tsp extra virgin olive oil
- 2 medium cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp pure maple syrup
- 2 tbsp balsamic vinegar
- 2 tsp cornstarch
- 1 cup white button mushrooms sliced flat
- pink salt to taste
- black pepper to taste
Instructions
- Add the olive oil to a skillet over medium heat.
- Add in the garlic and ginger, stirring for a few minutes until the garlic is lightly browned.
- In a small bowl, whisk together the maple syrup, balsamic vinegar, and cornstarch until no clumps remain. Stir in a little bit of salt, to taste.
- Pour the balsamic sauce into the skillet, along with the mushrooms.
- Stir to coat the mushrooms in the sauce. Stir for another few minutes, until the sauce is thickened to your desired consistency.
- Turn off the heat. Add the mushrooms into a small serving bowl and top with fresh herbs. Serve as desired!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
