Balsamic Mushrooms and Onions
With just 3 ingredients and 10 minutes, whip up these easy Balsamic Mushrooms and Onions! A great topping for steak and chicken or an easy side dish.
Balsamic Mushrooms and Onions are an easy, savory side dish you can whip up about 10 minutes before you are going to eat them.
Normally I make them as a topping for some sort of grilled meat: steak, chicken, or pork. If your meat is resting under a tent of foil (locking in its juicy flavors), you have just enough time to prepare them.
On their own, mushrooms have a muted flavor especially once their cooked. But, just a splash of balsamic vinegar does wonders.
And, by starting with olive oil instead of butter, you get some richness through healthy fats. For a little more color, feel free to add in some finely chopped fresh thyme or parsley.
I have found the easiest way to clean mushrooms is to first rinse them gently under running water, then give them a whirl in a salad spinner to remove most of the water. Cut each mushroom in half and toss with sliced onion in a heated skillet that has been lightly coated with olive oil.
Sprinkle with salt to encourage the mushrooms to release their liquid, and cook everything down until reduced in size, golden, and tender. Then, top with your favorite balsamic vinegar; stir and heat through. You’re done!
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Balsamic Mushrooms and Onions
Ingredients
- 2 tablespoons olive oil
- 1 pound white button mushrooms halved
- 1 onion sliced
- ½ teaspoon salt
- 2 tablespoons balsamic vinegar
Instructions
- In a medium skillet, heat oil over medium-high heat until shimmering. Add mushrooms and onion; sprinkle with salt and stir to combine.
- Reduce heat to medium. Cover and cook until liquid is released from mushrooms, about 5 – 7 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 3 -5 minutes.
- Add balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through.
Recipe Notes
Serve as an accompaniment to steak or chicken or as a healthy side dish (vegan and gluten free).
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thanks for sharing this recipe, like the substitution of olive oil for butter, great classic flavors!
Love your web site
I’m sure this is very tasty, but it is not a 3 ingredient dish. It is 5. Both the oil and the salt become part of what is consumed and that makes them ingredients, by definition. The current trend of not counting ALL the ingredients in a dish is frustrating and frankly a bit dishonest, in my opinion.
Hi Esther, sorry about that. Honestly, the idea of “3 ingredients” or whatever it is came about by assuming EVERYONE has olive oil, salt, and pepper on hand (I also don’t count water as an ingredient). You’d only have to buy 3 things to make the dish. However, you have a valid point and obviously I know everyone can count. I promise I wasn’t trying to be misleading in any way, but your criticism is taken to heart and I’ll make sure to be more honest going forward.
Geeze Esther get off your high horse. I take it you didn’t even try the recipe. Just came here to complain? lol ridiculous.
Rude. I bet you go around cyber bulling all the time, you should try being nice.
I’ll be trying this tonight served with rump steaks and pepper sauce! Thanks.
This was delicious. I made a quesadilla with it.
We were looking for something not too ingredient-heavy to serve with our rib eye steaks last night.
This fit the bill perfectly!
We had a compound butter (garlic, parsley and honey) to serve on top of the steaks. At the last moment we decided to put the balsamic onion & mushrooms on top, then top THAT with the compound butter. The flavors worked beautifully together. This is a keeper! Thank you and Happy New Year!