Balsamic mushrooms can dress up the plainest of dishes and if you are looking for a versatile, nutritious and simple side dish, these will definitely fill that bill.
Mushrooms are gluten free, low fat, low carb, delicious and filling.
We love them as an extra layer of flavor on top of steak and chicken.
Pair them with rice or potatoes and vegetables for a fantastic vegetarian meal.
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| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
servings
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Ingredients
- 8 oz mushrooms button or portabello
- 1 tbsp olive oil
- 1/3 cup balsamic vinegar
- 1/3 cup red wine dry, not sweet
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter unsalted, omit or substitute if dairy free or vegetarian/vegan
Ingredients
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Rate this recipe!
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Instructions
- Gently clean mushrooms with a damp paper towel to remove any dirt. Trim stems by removing a thin slice off the bottom. Slice mushrooms.
- In a large saucepan, heat 1 tablespoon of olive oil over medium high heat. Make sure that you use a large enough pan so that the mushrooms are not crowded.
- Add mushrooms to the hot oil and sauté for 4-5 minutes, gently stirring occasionally with a wooden spoon.
- Reduce heat to low. Add balsamic vinegar and red wine to the pan, gently stirring to combine.
- Bring saucepan up to a low simmer, cover and simmer for 3 minutes.
- Remove cover, salt and pepper to taste and remove pan from heat.
- Add butter to pan and stir until incorporated.
- Serve immediately.
Recipe Notes
This recipe is gluten free, and dairy free, vegetarian and vegan with omission or substitution.
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