I often use these sautéed mushrooms as a tasty garnish for main course dishes like beef stew, meat loaf and baked salmon. The rich deep flavour of the mushrooms is heightened by the sweet and acidic tang of good quality balsamic vinegar.
Here’s another tip worth paying attention to. If you want the mushrooms to sauté properly and not become rubbery make sure to use a skillet that is large enough to hold all the mushrooms in a single layer. If you crowd them into a skillet that is too small, the mushrooms will tend to steam in the juices that they release when heated. The end result will be somewhat rubbery mushrooms that are less than stellar!
- 1 T olive oil
- 2 T butter
- 1/4 cup finely chopped shallots
- 1/2 lb mushrooms chopped into coarse chunks (white button mushrooms or Portobello mushrooms)
- 1 tsp dried thyme
- 3 T balsamic vinegar
- Heat olive oil and butter in a skillet over medium high heat until the butter has melted.
- Add the shallots and sauté for 2 minutes until the shallots soften and are beginning to become translucent.
- Turn the heat down to medium and add the coarsely chopped mushrooms and dried thyme to the hot skillet and continue to sauté until the mushrooms are beginning to soften and darken in colour.
- Drizzle the balsamic vinegar around in the pan and continue to sauté the mushroom mixture until the vinegar has been absorbed into the mushrooms.
- salt and pepper to taste and remove from heat.
* All photos used on Planet Janet Kitchen belong to the author and photographer, Janet Moore and may not be re-posted without permission.