Balsamic Mushrooms & Onions are one of my favorite side dishes and seem to go with almost everything! If vegetables could have a little black dress, this would be it – easy but elegant and suitable for all occasions!

This simple sauté is a flavorful accessory to steaks, you’ll be transported to the feel of white tablecloth steakhouse dining in your own home.  Not just a steak side dish though, also pairs magnificently with seafood, chicken, pork . . . or pile up on a baked sweet potato or bowl of grits for some ahhhh-mazing comfort food feels. Read on for this best of the best sautéed mushroom recipe:

First question I get about how to make mushrooms in a skillet always focuses on what TYPE of mushroom to use. Personally, I prefer Cremini mushrooms (also often called Baby Bellas). This light brown mushroom has a distinctly earthy flavor and lower moisture content that suits them to a sauté cooking method. In case you didn’t know, here’s an important factoid on how to make the best sautéed mushrooms — mushrooms releasing too much moisture into the pan is the chief culprit of “slimy mushrooms.” Ewww, that’s something to avoid. So, steer clear of high moisture mushrooms, adding a bunch of liquid on the recipe front end before mushrooms have browned, or even overcrowd your skillet with an excess of mushrooms. If you can’t find Cremini mushrooms, or are minding your food budget, simple white button mushrooms make a good alternative.

I have other tips about making the best sautéed mushrooms. First, you want to slice the mushrooms fairly thick, this keeps them “meat” and also from overcooking and getting too limp. Second, as hinted at earlier, don’t overcrowd the skillet. Sautee mushrooms in a single layer to prevent an abundance of moisture accumulating in the pan and “steaming” the mushrooms instead of browning an caramelizing them. Do multiple batches if needed. Third, don’t add flavor-enhancing liquids (like the balsamic vinegar here) until the last minute of cooking, and then do so over high heat so that most evaporates quickly.

You’ll need a cooking oil for the mushrooms and I use either avocado oil or ghee for browning purposes, flavor and to help keep it this a paleo mushroom recipe from sticking in pan (see my note on pan below). Straight up butter can be substituted if you prefer. The balsamic vinegar and bit of date sugar (or coconut sugar) infused the savory mushrooms with a slightly sweet flavor – sweet mushrooms may sound odd, but TRUST ME, these balsamic mushrooms are swoon worthy. Also, I like to add onions to my skillet mushrooms, sweet yellow onions caramalize so to add another layer of flavor.

As for the skillet, my favorite FAVORITE skillet is the Swiss Diamond Non-stick Fry Pan – it’s not super cheap, but so worth it. Nothing has ever stuck to it and it’s super easy to clean. The coating is reinforced with real diamond crystals for durability, it has a see-thru lid with steam vent and the Swiss company follows all sorts of responsible, sustainable manufacturing protocols.

Note: This post contains affiliate links. I earn a small commission on any sales, but price to you remains the same. Proceeds go toward operating costs of The Fit Fork. Thank you!

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Best Balsamic Mushrooms & Onions

Prep Time

4 mins

Cook Time

11 mins

Total Time

15 mins

 

This easy yet elegant mushrooms side dish pairs perfect over steak or with the main dish of your choice! I even like to pile leftovers up in a baked sweet potato for a quick lunch.

Course: side

Keyword: balsamic, mushroom, paleo

Servings: 2 servings

Calories: 141 kcal

Ingredients

• 4 tsp. Avocado Oil or Ghee divided
• 1/2 sweet onion sliced very thin
• 8 oz. Cremini mushrooms sliced thickish
• 1 clove garlic minced
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp Balsamic vinegar
• 2 tsp. Date sugar or coconut sugar
• Fresh thyme

Instructions

1. Heat 2 teaspoons avocado oil or ghee in large skillet over med high heat.
2. Add sliced onions and saute for 4 to 5 minutes until caramlizing. Transfer from skillet to plate, they will be added in later.
3. Add remaining 2 tsp. avocado oil or ghee and saute mushrooms on med-high, taking care not to crowd pan. This will take about 4 to 5 minutes. Do two batches if needed.
4. Once mushrooms softened and browned on edges, add onions back in along with garlic, salt and pepper. Stir over heat 1 more minute.
5. Add balsamic and date sugar and stir quickly for 30-45 seconds, removing from heat source before sugars can burn.
6. If desired, top with fresh thyme or other herb.

Recipe Notes