Garlic Butter Balsamic Mushrooms

Serves

3–4 people (side dish) or 2 people (main vegetarian)

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Ingredients

• 500 g (1 lb) whole mushrooms (cremini or button), cleaned

• 3 tbsp unsalted butter

• 2 tbsp olive oil

• 4–5 cloves garlic, finely minced

• 2 tbsp balsamic vinegar

• 1 tbsp soy sauce (optional, for umami depth)

• 1 tsp brown sugar or honey

• ½ tsp dried thyme or 1 tsp fresh thyme leaves

• Salt and freshly ground black pepper, to taste

• Fresh parsley or thyme, chopped (for garnish)

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Instructions

1. Sauté the Mushrooms

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

2. Add mushrooms in a single layer.

3. Cook without stirring for 3–4 minutes until well browned.

4. Stir and continue cooking another 4–5 minutes until mushrooms release moisture and turn golden.

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2. Add Garlic & Butter

1. Lower heat to medium.

2. Add remaining butter and minced garlic.

3. Sauté for 30–60 seconds, stirring constantly until fragrant (do not burn garlic).

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3. Make the Glaze

1. Add balsamic vinegar, soy sauce (if using), brown sugar, thyme, salt, and pepper.

2. Stir well and let simmer for 2–3 minutes until sauce thickens and coats the mushrooms beautifully.

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4. Finish & Serve

1. Taste and adjust seasoning if needed.

2. Garnish with fresh parsley or thyme.

3. Serve hot.

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Serving Suggestions

• As a steak or grilled chicken side dish

• Over mashed potatoes or polenta

• Tossed with pasta or risotto

• On toast with ricotta or burrata

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Chef’s Tips

• Don’t overcrowd the pan—this ensures proper browning

• Cremini mushrooms give deeper flavor than white button mushrooms

• For extra richness, finish with a squeeze of lemon juice or a touch of cream