Balsamic Mushrooms

When you need a quick side with restaurant-level flavor, these Balsamic Mushrooms deliver. Sautéed in The Olive Leaf Garlic Olive Oil and finished with Traditional Balsamic, thyme, and a sprinkle of parsley, they’re juicy, glossy, and ready in about 15 minutes. Pile them on steak or chicken, spoon over polenta or toast, or fold into pasta—there’s no wrong move.

Ingredients

• 1 lb mushrooms (cremini, button, or mixed), cleaned and quartered
• 3 Tbsp The Olive Leaf Garlic Olive Oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1–2 tsp fresh or dried thyme
• 2 Tbsp The Olive Leaf Traditional Balsamic Vinegar
• 1 Tbsp chopped fresh parsley (optional)

Directions

1. Heat the pan: Add Garlic Olive Oil to a large skillet over medium-high heat.
2. Sauté: Add mushrooms in an even layer. Cook 8–10 minutes, stirring occasionally, until browned and tender.
3. Season & glaze: Stir in salt, pepper, and thyme. Pour in Traditional Balsamic and toss for 1–2 minutes until the mushrooms are glossy and the liquid slightly reduces.
4. Finish: Remove from heat and sprinkle with parsley. Serve hot.

Make it your own

• Flavor twists: Swap in Fig, Black Garlic, or Blackberry Ginger Balsamic for a new vibe.
• Herb swap: Rosemary or Italian seasoning also work.
• Creamy option: Stir in 1–2 Tbsp crème fraîche or mascarpone off heat for a silky sauce.
• Extra garlicky: Add a minced clove in the last minute of sautéing.

How to Serve

• Over grilled steak, roast chicken, or pork chops
• On bruschetta or garlic toast with shaved Parmesan
• Tossed with pasta, risotto, or warm grains
• As a pizza or flatbread topping

Tips

• Don’t overcrowd the pan; mushrooms brown better with space.
• Start with a hot skillet to encourage caramelization.
• Wipe mushrooms instead of rinsing so they don’t steam.