Brown Sugared Balsamic Mushrooms
Oh my gosh. If you are a mushroom lover, you must make this.
Must, must, must!
Mr. Wonderful grilled up a couple of sirloin steaks, and while he was doing that, I was doing this…
Get one package of button or cremini mushrooms.
You can buy the sliced ones, but I preferred them chunkier and meatier, so I bought whole ones and quartered them up.
In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil together. When the butter bubbles, swirl it all together.
Dump in your mushrooms.
Hello little babies that I love!
Sauté these around for about two minutes, stirring often, then pour in one cup of beef broth or stock. Stock is richer and more flavorful, but broth will work!
And also add in 1/3 cup of brown sugar.
Also add in 1/3 cup of balsamic vinegar.
Season all this up with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Now you just stir this all up and let it simmer.
This process will take about 20 minutes, but you want the sauce to reduce down and get all syrupy and thick. Go on with your life but stir it every so often.
The flavors are going to intensify and cook into the mushrooms.
And it’s going to be a lovely, lovely thing.
If your syrup gets too thick, just add a little bit more beef broth and stir it up.
Pour into a serving dish to spoon over your steak.
And then serve up your steak and ladle some of these babies over top. Make sure you get plenty of sauce as well.
Oh my goodness, is this good…yes it is very good.
I think adding in some chopped fresh rosemary would be wonderful next time…and speaking of next time…
(Addition: I added a pinch of red pepper flakes when making these this weekend, and it’s SO good! The heat of the pepper mixed with the sweet/sour of the sauce is heaven!)
I can’t wait to make it again. Would steak two nights in a row be okay?
Katie’s Printable Recipe – Brown Sugared Balsamic Mushrooms
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posted by overconcerned on May 19, 2010
I love dishes like these: caramelised, lightly sweet, sticky, flavourful – though I’d typically pair them with rice like the awesome Asian I am!
Wei-Wei
posted by dishinanddishes on May 19, 2010
Overconcerned – Bet it would be awesome on rice – you’re way too food knowledgable for your age! You need a cookbook!
posted by teenykitchen on May 20, 2010
*drool* I heart mushrooms! I can literally taste this with steak and mashed potatoes!
posted by Baloney on May 20, 2010
I will be making steak this weekend just to pair these with it. YUM!
posted by Dawn's Diversions on May 20, 2010
I WILL be making this. I LOVE mushrooms!
Thanks for posting the recipe.
posted by Annie on May 23, 2010
Oh my goodness. I love mushrooms and that looks incredible!!
posted by Sash on May 3, 2011
I don’t actually like mushrooms but my husband does so I made this to go with his steak, and being a conscientious cook I tried it, and it was DELICIOUS.
Thanks for the great recipe. Now I’m a mushy convert.
posted by dishinanddishes on May 3, 2011
Sash – I know…I can eat them with a spoon…SO good!
posted by steve on March 17, 2012
wow !! i just had these with bacon and eggs for breakfast yummmmmmm
im having steak tonight just so i can put them on that
posted by DishinandDishes on March 17, 2012
Steve…addictive…right?
posted by margaret on April 19, 2012
did i do something wrong?? my sauce didn’t thicken and i used a cup of broth and 1/3 cup balsamic and 1/3 cup brown sugar. any suggestions? it is absolutely delicious though.
posted by DishinandDishes on April 20, 2012
Margaret – you should just be able to simmer it down..mabye try a little longer? Maybe differences in vinegars or something? If you reduce it -it will thicken!