Balsamic Glazed Mushrooms

balsamic-glazed-mushrooms-and-onions-side-dish

Balsamic Glazed Mushrooms

Hi everyone! Today’s recipe if for a very flavorful side dish with mushrooms and onions. These make an excellent side dish for steak or chicken.
The recipe I used is from Culinary Hill, and I wanted to thank Megan for this wonderful idea! I adapted it to my taste by chopping the onion instead of slicing it and adding some black pepper.

 

5 from 1 vote
balsamic-glazed-mushrooms-and-onions-side-dish
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Balsamic Glazed Mushrooms
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy balsamic glazed mushrooms and onions. Perfect side for steaks and chicken.

Course: Side Dish
Servings: 4
Calories: 99 kcal
Author: Lyubomira L
Ingredients
  • 1 lb white mushrooms (cut in half, or quartered if too big)
  • 2 tbsp olive oil
  • 1/2 medium onion chopped
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • chives and chopped parsley for garnishing
Instructions
  1. Clean mushrooms with damp towel or wash them. Cut them in halves or quarters if they are too big. Chop onion.
  2. Heat oil in a skillet over medium heat. Add mushrooms and onions and add salt. Stir to combine.
  3. Cover and cook until liquid is released from mushrooms, for about 5-7 minutes. Remove lid and cook until liquid is evaporated and mushrooms and onions turn brown 3-5 minutes.
  4. Add balsamic vinegar and stir until mushrooms and onions are evenly coated and vinegar warms up. Add black pepper and stir.
  5. Sprinkle with chopped chives and parsley.
Nutrition Facts
Balsamic Glazed Mushrooms
Amount Per Serving
Calories 99 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 298mg 12%
Potassium 389mg 11%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 3g 6%
Vitamin A 0%
Vitamin C 4.1%
Calcium 0.7%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Hi everyone! Today’s recipe if for a very flavorful side dish with mushrooms and onions. These make an excellent side dish for steak or chicken.
The recipe I used is from Culinary Hill, and I wanted to thank Megan for this wonderful idea! I adapted it to my taste by chopping the onion instead of slicing it and adding some black pepper.