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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.
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!
Balsamic Mushrooms and Onions
- In a medium skillet over medium-high heat, heat oil until shimmering. Add mushrooms, onions, and ¼ teaspoon salt and stir to combine.
- Reduce heat to medium, cover, and cook until liquid is released from mushrooms, about 5 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 5 minutes longer.
- Stir in balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through, about 2 minutes.
- White button mushrooms: I call for the classic, and what I think is the mildest and most family-friendly of the umami-boosting mushrooms, white button. See the FAQ section for more options.
- Onion: You'll want half of a medium onion, thinly sliced, which is equal to about 1 cup loosely filled. For slightly milder onion flavor, try shallots.
- Yield: This Balsamic Mushrooms and Onions recipe makes about 2 cups, enough for four 1/2-cup servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.