Imagine a side dish so irresistibly delicious that it steals the spotlight from the main course. Our Sautéed Mushrooms and Onions with Balsamic Vinegar is that culinary magic that turns ordinary ingredients into a gourmet experience. With just a few simple steps, you'll create a mouthwatering dish that's bursting with rich, caramelized flavors and a tantalizing balsamic glaze that will have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb mushrooms, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Clean the mushrooms thoroughly using a damp paper towel or soft brush to remove any dirt. Slice the mushrooms into uniform, medium-thick pieces to ensure even cooking.
- Peel the large onion and slice it into thin, even strips, ensuring consistent size for uniform caramelization.
- Heat a large skillet or sauté pan over medium-high heat. Add olive oil and allow it to warm for about 30 seconds until it shimmers slightly.
- Add sliced onions to the pan first, spreading them evenly. Sauté for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add sliced mushrooms to the pan with the onions. Spread them in a single layer to ensure proper browning and prevent steaming.
- Cook mushrooms and onions together for 8-10 minutes, stirring occasionally, until mushrooms release their moisture and start to brown and caramelize.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as you cook.
- Drizzle balsamic vinegar over the mushrooms and onions, stirring to coat evenly. Cook for an additional 1-2 minutes to allow the vinegar to reduce and create a glossy finish.
- Remove from heat and transfer to a serving dish. Serve immediately as a side dish or topping for meats, pasta, or grains.
Tips
- Choose the right mushrooms: Use fresh, firm mushrooms like cremini or button mushrooms for the best texture and flavor.
- Don't overcrowd the pan: Give your mushrooms and onions space to brown properly. Cook in batches if necessary to ensure beautiful caramelization.
- Use high heat, but watch carefully: Medium-high heat helps develop those delicious golden-brown edges without burning.
- Pat mushrooms dry: Before cooking, ensure mushrooms are completely dry to achieve optimal browning instead of steaming.
- Add balsamic vinegar at the end: Adding the vinegar in the final minutes concentrates its flavor and prevents burning.
- Season gradually: Add salt and pepper in stages to build layers of flavor throughout the cooking process.
- Serve immediately: These mushrooms are best enjoyed hot, right after cooking when they're at their most flavorful and glossy.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
