Sauteed Mushrooms

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.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Vegan, WFPB

Servings: servings

Calories: 46kcal

Cost: $4.50

Ingredients

1 pound brown cremini mushrooms
2 cloves garlic sliced
1 tablespoons balsamic vinegar
½ tablespoons soy sauce
1 tablespoons maple syrup
Salt, black pepper and red pepper flakes to taste

US Customary - Metric

Instructions

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!

Notes

Storage: To store the balsamic glazed mushrooms, allow them to cool to room temperature after cooking, then transfer them to an airtight container or resealable bag. Keep them in the refrigerator for up to 3-4 days.

Freezing: If you want to freeze the mushrooms, do so before adding the garlic and glaze. Cool them completely, place them in a freezer-safe container or bag, and freeze them for up to 3 months. When ready to use, thaw the mushrooms in the fridge overnight and reheat in a skillet over low to medium heat, adding a splash of water or glaze if desired.

Nutrition