These balsamic mushrooms require only a few ingredients and are the perfect addition to steak, chicken, pork, or your favorite vegetable! They are the best sautéed mushrooms you will ever try!
Balsamic Mushrooms – Low Carb, Keto, Gluten-Free, Grain-Free, Dairy-Free, Paleo, THM S
Hi! I’m Sarah, I’m excited to be back at Joy Filled Eats with another recipe. I’m a mama of four-year-old twins and a two-year-old. When I’m not chasing them around, I write about food, faith, creativity, and motherhood at sarahjhauser.com. I love sharing wholesome recipes for everyday life that fit a variety of lifestyles. In addition to my blog, you can also find me on Instagram (@sarah.j.hauser) and Facebook (/sarahjhauser).
Today I’m sharing a simple recipe that makes the perfect addition to steak, chicken, pork, or your favorite vegetable. These Balsamic Sauteed Mushrooms are packed with flavor but require only a few simple ingredients (ones which you probably have on hand).
I love cooking dishes that let the main ingredient truly be the star, and this recipe brings out the rich, deep flavor of mushrooms in the best way. The sweetness of the balsamic complements the earthiness of the mushrooms perfectly. The recipe only takes a few minutes to make, so you can even whip it up at the last minute if you feel like whatever protein you’re serving needs a little something extra. But to be honest, I think these are delicious just on their own!
Ingredients for Balsamic Sautéed Mushrooms
- Olive oil
- Cremini or white button mushrooms
- Balsamic Vinegar
- Fresh thyme (optional)
How to Make Sautéed Mushrooms
It doesn’t take much effort to sauté mushrooms, but there are a few tricks to know. First, start with mushrooms that are clean and dry. Secondly, make sure to preheat your pan, and lastly, don’t put too many mushrooms in the pan at once. Mushrooms have quite a bit of water in them. To make sure they’re sautéed instead of soggy, you need to start with dry mushrooms (just wipe dirt off and then dry any moisture with a paper towel if needed). You also want plenty of heat, and they need room to breathe in the pan. If they’re too close together, they’ll steam instead of browning properly.
I like adding a bit of brightness to this rich dish, so I top the mushrooms with fresh thyme. You could also try using other herbs you have on hand, such as rosemary or sage.
Is Balsamic Vinegar OK for Keto?
Yes. As long as you use it in moderate quantities. A serving of these balsamic mushrooms has only 2 carbs.
How to use Balsamic Mushrooms
What you end up with is a dish that’s perfect for topping on a steak, baked chicken, or pork chops. These mushrooms can even work as a low carb, vegetarian entree if you serve a few spoonfuls over cauliflower rice or mashed cauliflower. Enjoy!
Love mushrooms? Make sure to try these next!
- 2-3 Tablespoons olive oil
- 12 ounces cremini or white button mushrooms sliced
- Kosher salt
- 2 Tablespoons balsamic vinegar
- Fresh thyme optional
- Heat a cast-iron skillet or other heavy pan over medium-high heat. Add 2 tablespoons of olive oil and heat until the oil is shimmering.
- Stir in the mushrooms (watch out for hot oil splattering!), being careful not to overcrowd them. Depending on the size of your pan, you may want to do this in two batches.
- Add ¼ teaspoon of kosher salt and cook, stirring occasionally, until the mushrooms are browned and caramelized, about 5-7 minutes. Add the last tablespoon of olive oil if the pan starts to look too dry.
- Turn the heat to medium-low and add the balsamic vinegar. Cook for a couple minutes until the vinegar reduces and all the mushrooms are well coated.
- Add additional salt to taste and fresh thyme leaves. Serve over cauliflower rice, mashed cauliflower, on top of a steak, or however else you like!