Sauteed Mushrooms with Balsamic Vinegar

We love the taste of button mushrooms, especially the small brown “baby ‘bella” variety that are so common and cheap these days.  Earthy and sweet, with a firm texture that takes well to sauteing, these brown mushrooms are a constant addition to many of our favorite dishes – but they stand alone quite well as a side dish of their own.  Mushrooms go well with other earthy and rich flavors, so we’ve decided to saute these sliced mushrooms with garlic, Herbs de Provence, and some balsamic vinegar.  These mushrooms are great by themselves, but they can also be served over rice or even used as a topping for burgers and sandwiches.

Balsamic Mushrooms

  • 1/3 cup balsamic vinegar
  • 2 cups baby bella mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon Herbs de Provence
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon salt (to taste)
  • 4 tablespoons olive oil

Marinate your sliced mushrooms in the vinegar, Herbs de Provence, salt, and pepper for 10-15 minutes.  Heat the olive oil in a heavy skillet and saute the garlic for 2-3 minutes.  Add the mushroom mixture and keep the heat on high, stirring frequently until the liquid has reduced and formed a glaze on the mushrooms.  Taste for salt and adjust accordingly.  We served ours up with some sliced ribeye steak and Southern-style green beans, but these mushrooms are very versatile – get creative.  Mushrooms are an inexpensive way to add something tasty and filling to a meal, and this is one of the best tasting ways to eat them we know of.  Enjoy!

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