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Balsamic Mushrooms recipe

Balsamic Mushrooms recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Balsamic mushrooms - delicious served on toast for a twist on the old favourite. These mushrooms are equally delicious hot or cold, so you can prepare them the night before your party or moments before!

258 people made this

IngredientsServes: 8

  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 500g (16 oz) fresh mushrooms, sliced
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons white wine
  • salt and freshly ground black pepper to taste

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Sauté the garlic in olive oil for 1 to 2 minutes on medium heat, being careful not to brown. Add mushrooms and cook 2 more minutes, stirring occasionally. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper.

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Reviews & ratingsAverage global rating:(200)

Reviews in English (129)

by mo

Made it healthier.i sauteed diced onions until they carmelised then added the garlic, then the balsamic and wine, then the mushrooms to add a carmelised flavour. also, i used less oil to make the dish low fat. it tasted great!-24 Jul 2008

by JL8MP31

We loved it!!!!Had to keep tasting if it got even beter while cooling..... Next time I'm making double!! Thanks for a winner !!-24 Jul 2008

Delicious side dish which would go well with a multitude of mains, as well as being lovely on its own! I caramelised the onions before adding the other ingredients, and also replaced the white wine with white wine vinegar (I know, it's not the same at all, but we were out of wine...). I added a bit of sugar to make it sweeter too. I highly recommend this and will be making it again :-p-22 Aug 2012

Balsamic-Glazed Mushrooms

Balsamic vinegar was one of my dad’s very favorite foods, so when I brought these balsamic-glazed mushrooms to Thanksgiving dinner at my sister’s house one year, I knew they would have at least one fan. If I were leafing through a book and saw this recipe, I might be turned off, thinking that a mushroom drenched in vinegar would be overly sweet, and an unappealing black color. And although they wouldn’t win any beauty contests, these mushrooms are neither drenched nor overly sweet. They do indeed turn out black — not the most appetizing color in a vegetable, I admit — because the mushrooms are cooked whole, the little black globes are pretty in their own way. Both their look and flavor are brightened up with fresh tarragon leaves that are tossed with the mushrooms after they’re cooked.

When shopping for the mushrooms for this dish, choose those that are firm, with unopened caps (you don’t see gills under the caps). When choosing white button mushrooms, pick those on the larger end of the spectrum.

  • 1 pound broccoli, cut into 1-inch florets, stems peeled if desired
  • 3 tablespoons extra-virgin olive oil, divided
  • 8 ounces shiitake mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)
  • 4 ounces baby bella mushrooms, quartered (2 cups)
  • ¼ teaspoon salt
  • 2 large cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon butter
  • ¼ teaspoon crushed red pepper

Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.

Reduce heat to medium add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.

How to make Grilled Mushrooms in Foil

To make foil packet balsamic mushrooms, lay a piece of foil (about 1.5 feet long) on a flat surface. Pour your mushrooms into the foil packet.

Curl the long edges of the foil packet up to keep your marinade/mushrooms in. Fold the other side in to create a packet.

Place another piece of foil over the fold going the opposite way. This helps to ensure that your foil packet won’t break open when flipping on the grill.

Mushroom Skewers: You can also make these mushrooms on skewers. Follow the same cooking time. These are our favorite skewers for grilling.


Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.

Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 tsp. salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.

Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).

Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you’ll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.

Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Use a soft brush or a paper towel to brush dirt from the mushrooms. Don’t rinse—wet mushrooms won’t brown as well.

How To Serve These Balsamic Mushrooms:

There are many delicious ways to serve these balsamic marinated mushrooms. They’re great for BBQs and they also make a great side dish!

Here are some ideas. You could serve them:

  • as a side dish to grilled meat (in my case of course vegan grilled “meat” like faux chicken or steak)
  • on a slice of toast
  • on a slice of ciabatta bread as mushroom bruschetta
  • with mashed potatoes
  • on top of a big green salad
  • with scrambled eggs or tofu scramble
  • just by themselves as an appetizer or tapas

It doesn't take much effort to sauté mushrooms, but there are a few tricks to know. First, start with mushrooms that are clean and dry. Secondly, make sure to preheat your pan, and lastly, don't put too many mushrooms in the pan at once. Mushrooms have quite a bit of water in them. To make sure they're sautéed instead of soggy, you need to start with dry mushrooms (just wipe dirt off and then dry any moisture with a paper towel if needed). You also want plenty of heat, and they need room to breathe in the pan. If they're too close together, they'll steam instead of browning properly.

I like adding a bit of brightness to this rich dish, so I top the mushrooms with fresh thyme. You could also try using other herbs you have on hand, such as rosemary or sage.

Easy to Make!

Tips for Sautéing Mushrooms

  • Use a large, wide, heavy skillet or sauté pan - You want to make sure that you have a good pan that'll give you enough room and retain the heat.
  • Turn up the heat - You need a hot pan to get that sizzle on, especially since mushrooms hold a lot of moisture that they need to release.
  • Season near the end - Adding salt will bring out more moisture so you want to add it towards the end of cooking.
  • Add the garlic near the end, too - With the high heat that's needed, this will help avoid it from burning.

We love mushrooms in this house. Here are few fungi favorites:

Sauteed all together, and it's perfection. And incredibly healthy.

What Ingredients Do you Need for Balsamic Soy Roasted Garlic Mushrooms?

Obviously, there are mushrooms in this recipe! But, what else will you exactly need to create these balsamic soy roasted garlic mushrooms?

    (or any kind of mushroom you want!)
  • Balsamic vinegar – Make sure you do not buy balsamic glaze for this recipe, which is already condensed. You will need balsamic vinegar as it will lend the right acidity to the sauce.
  • Soy sauce – Any soy sauce works for this recipe. If you are looking to make this mushroom dish gluten free, use tamari (a reliably gluten free soy sauce.)
  • Garlic – Minced garlic melts beautifully into this sauce, giving it a nice amount of zest!
  • Thyme – This herb gives a wonderful essence to the dish. You will only need the leaves for this recipe. If you want to play around with the herbs, you can also use sage or rosemary.
  • Salt and pepper – I always suggest doing this to taste, as soy sauce does come with a decent amount of sodium on its own

I bet you already have a lot of these ingredients at home, as the sauce consists of common pantry ingredients. That’s what I love about this dish recipe – you don’t have to try that hard to make some amazingly delicious roasted mushrooms.

Balsamic Mushrooms recipe - Recipes

This recipe for marinated mushrooms is an absolute breeze, it keeps for weeks and can be done in large batches. So go on, make some now and the next time you have friends over you’ll have one more homemade item you can serve with your antipasto platter. Did we mention they are delicious.



  1. Grate or finely chop the garlic
  2. Add the garlic to the mushrooms
  3. Place a large pot on medium high heat
  4. Add 4-5 tablespoons oil
  5. Add mushrooms & garlic
  6. Stir for about 1 minute
  7. Add the red wine
  8. Increase the heat to high, stir and cook for 1 minute
  9. Add the vinegar and stir through
  10. Season with salt & pepper
  11. Reduce heat to low and simmer for 10 minutes
  12. Allow to cool
  13. Drain & serve (reserve the liquid)
  14. Can be served whole as part of antipasto platter , or in salads or even sliced on crostini
  15. Store remaining mushrooms in marinade in fridge

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

Recipe Reviews

I have been trying to incorporate more mushrooms in my diet but I always seem to forget them or don't have the time to prepare them and I just leave them for the next dish. This recipe is a game-changer for me because it enables you to store them and have them in the fridge, ready for the next meal. So thank you for the added nutrition to my diet!

I am a huge fan of mushrooms, not only because of their properties, but because I think they taste great too, and I use them a lot in my cooking. So lately I was looking for ideas on how to make them more versatile and when I came across your recipe I knew I hit jackpot! This not only tastes amazing, but I love how you can conveniently store it for later and just use it to convert a quickly-prepared meal into a delicacy!

Mushrooms are so tasty cooked in wine! I use them so many ways in salads, chopped with bruschetta and as a side dish!