Pin0Reddit0Print0

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.

A skillet with cooked Mushroom and Onions

Pin Now To Save!PIN IT

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.

A skillet with Mushroom and Onions.

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!

Balsamic Mushrooms and Onions in a blue skillet.

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.
4.93 from 14 votes
ReviewPin0Print
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 servings
Course Side Dish
Cuisine American
Calories 100

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.

Notes

Serve as an accompaniment to steak or chicken or as a healthy side dish (vegan and gluten free).

Nutrition

Calories: 100kcal
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. So good so good so good!! Simple, easy and delicious! I used this recipe to put on top a vegan frozen pizza and man it really enhanced it! It felt so gourmet like I had done it all from scratch. I love recipes like this! Thank you5 stars

    Reply

    1. Thanks so much Megan! I’m glad you like the recipe! Gourmet sometimes can be easy! ;) -Meggan

  2. 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!5 stars

    Reply

  5. 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.4 stars

    Reply

    1. 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.

    2. Geeze Esther get off your high horse. I take it you didn’t even try the recipe. Just came here to complain? lol ridiculous.5 stars

    4. Okay, there is an unspoken rule of “pantry items”, FFS… Salt and oil are pantry items! Hell, balsamic vinegar is considered a pantry item from my culinary training… So it’s actually a two ingredient side dish… Clinb down off your tower and get a clue!