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Easy Garlic Balsamic Mushrooms are coated in a garlicky, soy balsamic sauce that’s full of umami. It’s the perfect side to mashed potatoes, steak and grilled chicken and takes only minutes to put together.
No way can anybody resist these garlic balsamic mushrooms. The flavours are classic, especially if you love mushrooms as much as I do. If you are a fan of mushrooms, also check out Southwest sausage and egg stuffed mushrooms, creamy garlic parmesan mushrooms and sausage stuffed mushrooms.
Garlic Balsamic Mushrooms
Nobody’s going to be able to resist these sticky saucy garlic balsamic mushrooms. They have that perfect ‘umami’ flavour thats so hard to describe and even harder to beat. Mushrooms are one of my favourite vegetables to eat and cook with. No matter how simple or complicated the recipe, they never fail to please.
These are extremely easy to put together. The hardest part is cleaning the mushrooms and getting rid of all the grime. Which is best done by wiping them with a paper towel. Then all you have to do is saute them with garlic and add all the ingredients for the sauce – balsamic vinegar, soy sauce, sugar and a little dried rosemary.
What goes into Garlic Balsamic Sauce?
The garlic balsamic sauce in which these mushrooms are tossed is incredibly simple. It’s a simple mix of balsamic vinegar, soy sauce, sugar and rosemary. There is no need to add salt or water because mushrooms will leave some water as they cook, and both balsamic vinegar and soy sauce have enough salt to flavour the mushrooms.
The trick to cooking whole mushrooms is to cook them on high heat without moving them around too much in the first few minutes. This way they roast in the pan and don’t get soggy.
Serving Suggestion for Garlic Balsamic Mushrooms
There are so many ways you can serve these mushrooms:
- Put them on toast or slices of sourdough to turn these into a quick bruschetta
- Add them to mashed potatoes to jazz them up
- As a side to steaks or grilled chicken
- As a side to eggs for breakfast
No matter how you decide to eat these, they are amazing!
I love how versatile mushrooms are and so incredibly easy to cook with. You can turn them into a mushroom sauce for chicken meatballs, or make a filling for vegetable tacos, or simply toss them in pasta to make mushroom aglio olio.
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Garlic Balsamic Mushrooms
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 tablespoon minced Garlic
- 16 ounces Mushrooms whole or halved
- 4 tablespoon Balsamic Vinegar
- 1 tablespoon Light Soy Sauce low sodium
- 1 tablespoon Sugar
- 1 teaspoon Pepper
- 1 teaspoon dried Rosemary
- chopped green onions or parsley for topping
- Heat olive oil and butter in a skillet and add garlic. Saute the garlic till fragrant and add the mushrooms. Toss the mushrooms once and then cook them on medium high heat, tossing them again a few minutes later. Cook for a total for 4-5 minutes or till the mushrooms are tender.
- Add balsamic vinegar, soy sauce, sugar, pepper and rosemary and toss to coat the mushrooms in the sauce. Cook for another minute or two and serve topped with chopped green onions or parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.