Nov 8, 2015

Quick Side Dish: Sautéed Button Mushrooms with Balsamic Vinegar

First time finishing up a blog entry while waiting for my ride at a train station cafe. Passersby curiously peaked through behind since I was the only one popping out the laptop (while others chatting and playing with smart phones). Hope these mushroom pictures made them hungry somehow. *Wink.

Sautéed button mushrooms with balsamic vinegar - 


  • 12 button mushrooms
  • 4 garlic cloves
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Some red chili flakes


Peel and mince the garlic cloves. Halve the button mushrooms. Combine water and balsamic vinegar in a small bowl.

Drizzle one tablespoon of olive oil and add in one tablespoon of unsalted butter to the pan. Turn to medium heat and wait for the butter melts a little. 

Add in minced garlic and cook till the aroma comes out, but not burning these little pieces. Add in halved mushrooms along with some salt and black pepper.

Sauté for about 30 seconds, pour in the water/balsamic mixture and give it a quick stir. Keep cooking till the liquid has been reduced, somewhat glaze-like coated on the mushrooms. The size of the mushrooms should also reduce from 1/3 to 1/2 after cooking.

Transfer to a serving dish and sprinkle some red chili flakes. 

This recipe works well as a fancy meal side dish. The earthy and semi-heavy sauce also pairs well with red wine. A more staple pairing calls for Pinot Noir, but Barbera can be another fun match. 

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