Make these delicious Balsamic Sautéed Mushrooms in just a few simple steps! They are seasoned with garlic and a glaze of balsamic, soy sauce and maple syrup.
💡 The recipe in a nutshell
- Vegan (dairy-free & no eggs)
- Flavorful & healthy
- Ready in 20 minutes
👩🏽🍳 Serving ideas
This recipe is super versatile and can be served with a variety of foods!
→ Serve sautéed mushrooms either hot or cold. Prepare them ahead, and use for meal prep, if wished!
Try them with these ideas, and in these recipes:
- Artichoke Burgers
- Topped on risotto or polenta
- Tofu Katsu
- Roasted Baby Potatoes
- Pasta Dishes, such as vegan alfredo or chickpea pesto
- Crostini, or Bruschetta
- Serve with vegan meat, such as seitan or tofu steak
💭 Common questions & tips
- How to sauté mushrooms? Heat a pan or skillet without oil. Once hot, add mushrooms and cook until they release liquid, have shrunken and are softened.
- Do you need oil when cooking or sautéing mushrooms? No, you don't need oil to cook mushrooms. In fact, cooking mushrooms without oil gives them a nice sear! As the mushrooms heat up in the pan, they release their liquids and will cook in their own liquid, concentrating the flavor of the mushrooms. If you still want to add butter or oil, do this towards the end.
- How long to sauté mushrooms? Sauté mushrooms for around 10 to 15 minutes, and cook them up to 20 minutes.
- How to keep mushrooms from sticking to pan? Use a pan like cast iron or hard anodized aluminum. If you have a non-stick-free pan, you'll need to stir more frequently to keep the mushrooms from sticking to the pan in the beginning.
- How long do sautéed mushrooms last in the fridge? Sautéed mushrooms have a slightly longer shelf life than raw mushrooms. They will last in the fridge for five to ten days. However, always make sure to check on them for spoilage before consuming.
- Can you freeze sautéed mushrooms? Yes. Place sautéed mushrooms in an airtight, freezer-safe bag or container. They keep fresh for up to 6 months when stored properly.
- Combine balsamic vinegar, soy sauce, and maple syrup in a small bowl and set aside.
- Slice the mushrooms. Then, heat a large skillet. Once hot, add the mushrooms and start cooking them without adding oil or butter.
- Let the mushrooms cook until they release their liquid, have shrunken, and are softened (around 7-8 minutes).
- Reduce the heat to low, add the sliced garlic, and cook briefly (45 seconds/1 minute). Deglaze the skillet with the balsamic mixture. Let it cook until the liquid reduces to a glaze consistency that coats the mushrooms, about 15 to 20 seconds. Stir frequently.
- Season to taste with salt, black pepper, and optional red pepper flakes. Enjoy the mushrooms warm!
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.