Honey Balsamic Mushrooms

Bite-sized umami bombs! Who knew so few ingredients, could pack such a punch?

I love leaving these whole. It is something different ascetically, and as a bonus there is less prep work involved. These work as a great side dish to grilled meats. The sweet, tangy balsamic vinegar is a wonderful accompaniment to charcoal/grill flavor.

Something to note: Refrain from salting the mushrooms during the browning step. Because salt pulls out moisture, they will struggle to get brown, and take longer to cook.

Honey Balsamic Mushrooms

Seasonandthyme

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Prep Time 2 mins

Cook Time 10 mins

Total Time 12 mins

Course Side Dish

Servings 4 servings

Ingredients

  

• 2 tbsp. butter
• 2 tbsp. olive oil
• 16 oz. cremini mushrooms left whole, stems trimmed
• 4 garlic cloves minced
• 1 tbsp. honey
• ¼ cup balsamic vinegar
• ½ tsp. each of salt and pepper

Instructions

 

• In a large saute pan, heat olive oil and butter on medium high. Add in mushrooms, and let brown for 5 minutes. 
• While the mushrooms are browning, in a small bowl, whisk together minced garlic, balsamic vinegar, honey, and salt and pepper.
• Pour mixture over the top of the mushrooms and let reduce, about 7-8 minutes.