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!
Balsamic Mushrooms and Onions
- 2 tablespoons olive oil
- 1 pound white button mushrooms halved
- 1 onion sliced
- ½ teaspoon Salt
- 2 tablespoons balsamic vinegar
- 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.