Sauteed Mushrooms Recipe with Balsamic Garlic Butter
This easy Sauteed Mushrooms recipe has a handful of ingredients and lots of flavor! Tender white mushrooms are saute in garlic butter and finished with a splash of Balsamic vinegar.
Servings 4 servings
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 1/2 pounds button mushrooms, cleaned, stems removed and cut in half
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- Salt and ground black pepper to taste
- 2 teaspoons Balsamic vinegar
- Chopped Parsley for garnish (optional)
In a large skillet over medium-high heat, add the oil. When the oil is hot add the butter and melt swirling the skillet.
Add the mushrooms to the skillet in a single layer and cook, stirring them a couple of times for about 4-5 minutes, or until the mushrooms start to become soft and slightly golden on the edges.
Lower the heat to medium-low. Push the mushrooms towards the edges of the skillet, leaving a small empty area in the middle of the skillet to add the garlic. Add the garlic and fresh thyme and cook for about a minute or until fragrant. You don't want to brown the garlic, just to cook it to get rid of the raw taste.
Toss the mushrooms with the garlic and thyme and season with salt and ground black pepper to taste. Saute for about 2 minutes then add the Balsamic Vinegar. Cook tossing a few times for about 2 minutes. Check for seasoning and serve.
Calories: 125kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 552mg | Fiber: 1g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 5.3mg | Calcium: 11mg | Iron: 1mg