Sautéed Portabella Mushrooms with Balsamic Glaze
Savory, caramelized portabella mushrooms drizzled with tangy balsamic glaze—an easy yet elegant dish for any occasion.
Ingredients
- 4 large portabella mushrooms cleaned and sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey optional, for added sweetness
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Prepare the Mushrooms: Gently clean the portabella mushrooms with a damp cloth, removing any dirt. Slice into thick strips for even cooking.
- Heat the Pan: In a large skillet, heat olive oil and butter over medium-high heat until the butter is melted and begins to foam.
- Sauté the Mushrooms: Add the sliced mushrooms to the pan in a single layer. Cook for 3-4 minutes without stirring to allow them to brown.
- Add Garlic: Stir in the minced garlic and sauté for another 2 minutes until fragrant, ensuring the garlic doesn’t burn.
- Deglaze with Balsamic: Pour in the balsamic vinegar and add honey if desired. Stir to coat the mushrooms, letting the glaze thicken slightly for 2-3 minutes.
- Season: Season with salt and pepper to taste.
- Garnish and Serve: Transfer to a serving dish, garnish with fresh thyme or parsley, and enjoy warm.
Notes
- This dish pairs beautifully with grilled meats, pasta, or crusty bread.
- For a vegan option, replace butter with vegan butter or extra olive oil.
- Leftovers can be refrigerated and reheated, but fresh is always best!
