Garlic Balsamic Mushrooms Recipe

If you are a fan of mushrooms, you’ll want to check out these slow cooker beef tips, my creamy parmesan mushroom chicken, or the yummiest smothered pork chops!

Garlic Balsamic Mushrooms

These saucy garlic balsamic mushrooms are irresistible! It starts with tender mushrooms sauteed in garlic and onion. Then comes the sauce! It’s a combination of soy sauce, balsamic vinegar, and brown sugar that creates a perfect ‘umami’ flavor! The addition of fresh herbs just takes these mushrooms over the top! The mushrooms are tender and golden on the outside and coated in the tastiest sauce. I guarentee these garlic balsamic mushrooms will have you doing a happy dance! They are the perfect side dish to complete any meal. Mushrooms elevate any recipe and add fantastic texture! You have to make my French onion pasta, this rice, or my mushroom gravy. You’ll see exactly what I’m talking about!

Ingredients Needed

This garlic balsamic mushrooms recipe is extremely easy and you most likely have the ingredients on hand! Just grab some mushrooms at the store and you’re good to go. Follow the recipe card below for exact amounts!

Mushrooms

Butter: Melt the butter to add flavor as you sautee the mushrooms. Olive Oil: To sautee the vegetables. Baby Bella Mushrooms: Clean the mushrooms well before using! You can use any button mushrooms for this recipe or regular-sized mushrooms cut in half. Garlic: Fresh minced garlic is a must for maximum flavor! Onion: I like to mince the onions small so the mushrooms shine in this recipe.

Sauce

Balsamic Vinegar: The star of the sauce! Soy Sauce: Use low-sodium if you prefer. Parsley and Rosemary: Fresh minced herbs add flavor and color! Brown Sugar: A little brown sugar sweetens the sauce perfectly.

Let’s Make Garlic Balsamic Mushrooms!

This recipe is incredibly simple to make! Sautee the mushrooms, make the sauce, and combine them in a saucepan. You’ll have a delicious side dish in no time because it comes together quickly!

More Vegetable Side Dishes

Cooking Tips: The trick to cooking whole mushrooms is to cook them on high heat without moving them around too much in the first few minutes. Because this way they sautee in the pan and won’t get soggy. Mushrooms: You can use any button mushrooms for this recipe instead. You can also use regular-sized mushrooms cut in half. You decide! Garnish: For extra balsamic deliciousness, I like to drizzle the finished mushrooms with a balsamic glaze and fresh parsley! Serving Ideas: Add them to mashed potatoes to jazz them up or add them as a side to steaks or chicken! Whenever I make these mushrooms it’s a good day, because everyone raves over them!

In the Refrigerator: Store leftover mushrooms in an airtight container for up to 4 days. To Reheat: Reheat leftovers in the microwave until warmed through. You can also reheat the mushrooms in a skillet over medium-high heat.