Martha Stewart Balsamic Mushrooms

Martha Stewart balsamic mushrooms turn white mushrooms, olive oil and balsamic vinegar into a golden, meaty side dish in 10 minutes. It's an easy quick side dish for weeknight dinners, holiday tables or steak night, and it's a simple one-skillet recipe with big flavor.

Let the mushrooms sit in the hot oil until they turn golden brown, about 5 minutes, before you add anything else. Stir the vinegar in too early and they steam instead of sear, which leaves them rubbery and pale.

Martha adds the balsamic vinegar only after the mushrooms have browned, so it reduces into a glossy, sweet-tart glaze instead of soaking in. A pinch of red-pepper flakes cuts through that richness with a little background heat.

Martha Stewart Balsamic Mushrooms

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

170

kcal

Halved mushrooms sear in hot olive oil until deeply golden, then a quick splash of balsamic turns the pan juices into a sticky, savory glaze. The result is tender, meaty and glossy in just a minute of finishing time.

Ingredients

• 1/4 cup olive oil
  

• 12 ounces white mushrooms, halved (quartered if large)
  

• 3 tablespoons balsamic vinegar
  

• 1 teaspoon coarse salt
  

• 1/4 teaspoon red-pepper flakes
  

• Freshly ground pepper
  

Directions

• Sear the mushrooms: Heat 1/4 cup olive oil in a large skillet over medium-high heat, then add 12 ounces halved white mushrooms. Cook for about 5 minutes until they turn golden brown.
• Add the balsamic: Stir in 3 tablespoons balsamic vinegar, 1 teaspoon coarse salt and 1/4 teaspoon red-pepper flakes, then season with freshly ground pepper. Cook for 1 minute more so the vinegar reduces into a glaze.
• Serve warm: Transfer the mushrooms to a bowl and spoon any pan juices over the top. Serve them right away while they're hot and glossy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I add butter, garlic or herbs to balsamic mushrooms?

Yes, the recipe is simple enough to customize. Swap half or all of the olive oil for butter for a richer dish. Add minced garlic just before the mushrooms finish so it stays fragrant instead of burning. Rosemary, thyme or oregano go in with the salt and pepper.

How long do balsamic mushrooms keep in the fridge?

Store leftovers in an airtight container in the refrigerator and eat them within three to four days. Reheat them in a hot skillet for a minute or two, since the microwave can make them soggy.

What can I serve with balsamic mushrooms?

They work as a side for grilled chicken or baked salmon, and they're just as good spooned over mashed potatoes or a warm salad. A steak or roast is another easy match, since the tangy glaze cuts through rich meat.

Can I make this gluten-free or add more umami?

The base recipe has no gluten, so it works as written. To boost the savory flavor, add a few teaspoons of soy sauce with the vinegar, using tamari or low-sodium soy sauce to keep it gluten-free. A sprinkle of freshly grated Parmesan on top adds more umami.

Why do my mushrooms turn out soggy instead of golden?

Crowding the pan is the most common mistake, because the mushrooms release water and steam instead of browning. Use a large skillet, keep the heat at medium-high, and cook in two batches if they don't fit in a single layer.