These sauteed balsamic mushrooms are a quick, easy, and amazingly tasty appetizer or side dish that's ready to serve in under 10 minutes! They're perfect for topping your favorite grilled meats like burgers or steaks, or tossing in some cooked pasta or rice! No matter the way you serve them, the balsamic glaze adds a ton of flavor that everyone will enjoy!
Combine balsamic vinegar and brown sugar. Set aside.
In a medium sauté pan, heat butter with the olive oil over medium heat. Add mushrooms and garlic, stirring frequently about 2 - 4 minutes until mushrooms have absorbed the oil and butter.
Add balsamic and brown sugar mixture over mushrooms, stir frequently for about 2 minutes or until mushrooms have caramelized from the vinegar and sugar (your parsley can be added at this stage as well, or reserved for garnish).
Turn off heat, add salt & pepper to taste. Top with Parmesan cheese and fresh chopped parsley (optional). Serve immediately while hot, or refrigerate for serving cold.
Notes
I like to use a combination of oil and butter for sauteing mushrooms. The oil prevents the butter from burning at high heat while adding a delicious flavor.
Pick out mushrooms that are fresh, firm, and free of blemishes. Feel free to use different types of mushrooms. Cremini (baby bella) or button mushrooms work well for sauteing.
Saute the mushrooms until they are tender and golden brown in color before you add the balsamic vinegar mixture. Avoid overcooking them, as they can become mushy.
Cook the mushrooms in batches if needed. Overcrowding the pan can lead to steaming instead of proper sauteing. This would result in mushrooms with a slightly different texture.