Sauteed Balsamic Portobello Mushrooms
User Reviews
5
Sauteed Balsamic Portobello Mushrooms
Description
This recipe begins by optionally removing the gills from portobello mushrooms before cleaning and slicing them into quarter-inch strips. The mushrooms are sautéed in batches over medium-high heat with olive oil to avoid overcrowding, allowing them to release moisture and brown evenly. After 5 to 10 minutes, the mushrooms take on a golden color and denser texture.
Reducing heat to medium, the cook adds unsalted butter and balsamic vinegar to the pan, letting the mushrooms absorb the tangy sauce for 1 to 2 minutes. The heat is then turned off, and kosher salt, black pepper, and minced fresh parsley are sprinkled to finish. This technique infuses the mushrooms with sweet acidity balanced by rich butter and fresh herb aroma.
The dish serves as a flavorful side or a topping for meats, grains, or vegetables. Using fresh, firm mushrooms and avoiding pan overcrowding are key steps for best flavor and texture. Thyme can substitute parsley for a different herbal note. Leftovers can be refrigerated and reheated gently.
Ingredients
- 1 pound portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons butter unsalted
- 2 tablespoons balsamic vinegar
- 2 tablespoons parsley minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Remove portobello gills (optional), clean, and slice into 1/4"strips.
- Heat a pan to medium-high heat and let it get hot. Coat the bottom of pan with 1-2 tablespoons of olive oil and saute mushrooms. Do not crowd mushrooms. Work in batches if necessary.
- After the mushrooms release their water (5-10 minutes), continue cooking until the mushrooms turn golden brown.
- Turn heat to medium and add the butter. Cook for 1 minute, then add the balsamic vinegar. Sautee for 1-2 minutes more or until the mushrooms absorb the balsamic vinegar.
- Turn off heat and season to taste with salt and pepper. Sprinkle fresh parsley on top and serve. Enjoy!
Notes
- Choose fresh, firm, and dry portobello mushrooms for best results.
- Removing the gills is optional and can affect texture and appearance.
- Do not overcrowd the pan; cook mushrooms in batches if necessary to ensure proper browning.
- Try thyme instead of parsley for a different flavor profile.
- Store leftovers in the refrigerator for up to 3 days and reheat in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 4.1g | 1% |
| Protein | 4g | 8% |
| Fat | 16.3g | 25% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 15mg | 5% |
| Sodium | 623mg | 26% |
| Potassium | 412mg | 9% |
| Fiber | 1.4g | 6% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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