Sarah Brown
Mushrooms and balsamic vinegar are a match made in heaven. The natural savoury qualities of mushrooms provide the perfect contrast to the tart sweetness of balsamic vinegar. This combination can be used to create a flavourful side dish or appetizer that goes well with a variety of main courses, from steak and pork chops to chicken and burgers. The mushrooms can be roasted, sautéed, or marinated, and additional ingredients such as garlic, herbs, and soy sauce can be added to enhance the flavour profile.
| Characteristics | Values |
|---|---|
| Taste | The natural savoury qualities in mushrooms provide contrast to the inherent tart sweetness of balsamic vinegar. |
| Recipe | Balsamic roasted mushrooms can be made by combining olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper. |
| Use | Balsamic vinegar and mushrooms can be used as a side dish or appetizer. They can be served with steak, chicken, pork chops, burgers, or salad. |
| Cooking Time | The mushrooms can be roasted in an oven at 400ºF for 30 minutes, stirring every 15 minutes. |
| Variations | White button mushrooms, baby bella mushrooms, portobello mushrooms, and cremini mushrooms can be used. |
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What You'll Learn
Balsamic vinegar and mushrooms as a side dish
Balsamic vinegar and mushrooms are a flavourful combination that can be used to create a delicious side dish. The natural savoury qualities of mushrooms complement the inherent tart sweetness of balsamic vinegar, resulting in a flavour-packed dish.
One way to prepare this side dish is to create a marinade by combining balsamic vinegar, olive oil, brown sugar, soy sauce, garlic, thyme, and pepper. Clean the mushrooms, slicing larger ones in half or quarters to ensure uniform size. Place the mushrooms in a ceramic or glass baking dish, and pour the marinade over them, stirring to coat evenly. Allow the mushrooms to absorb the flavours by marinating for at least two hours or even overnight for enhanced flavour.
For roasting, preheat the oven to 400°F (200°C/375°F for fans). Place the marinated mushrooms in the baking dish, ensuring they are close together in a single layer. Roast for 30 -35 minutes, stirring occasionally, until the mushrooms are tender, glazed, and have released their juices. The sauce will thicken and coat the mushrooms, creating a delectable texture.
Alternatively, you can prepare this side dish on the stovetop by sautéing. Heat olive oil and butter in a pan over medium-high heat. Add the mushrooms, salt, and pepper, stirring until the mushrooms absorb the fat. Cook undisturbed for two minutes, then continue cooking until the mushrooms are shrunken and glistening, developing a deep orange-brown colour. Reduce the heat, add the garlic, and the remaining butter, stirring until melted. Now, add the balsamic vinegar mixture, including the brown sugar, and cook until the liquid reduces to a glaze, coating the mushrooms.
This side dish pairs exceptionally well with steak, grilled chicken, pork chops, or even burgers. It can also be served as an appetizer or enjoyed straight from the bowl as a tasty snack. The versatility of this combination makes it a delightful addition to any meal.
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Using different types of mushrooms
Mushrooms and balsamic vinegar are a flavour-packed combination. The natural savoury qualities in mushrooms contrast with the inherent tart sweetness of balsamic vinegar. This pairing works well with various mushroom types, each offering distinct flavours and textures.
White button mushrooms are a versatile variety that absorbs the flavours around them. When roasted with balsamic vinegar, they develop a rich, mahogany colour and a tangy taste. Baby bella mushrooms, also known as cremini mushrooms, have a more robust flavour and earthy aroma, enhancing the dish with a heartier taste.
For those seeking exotic options, shiitake mushrooms add a meaty texture and a subtle umami flavour to the dish. Their intense aroma and chewy consistency make them a unique choice for balsamic vinegar pairings. Oyster mushrooms are another variety that brings a delicate, buttery texture and a mild flavour to the dish. Their name comes from their oyster-shaped caps, and they are versatile enough to be grilled, roasted, or sautéed with balsamic vinegar.
Lastly, for a more intense flavour, portobello mushrooms are a mature version of cremini mushrooms. Their large, flat caps and meaty texture make them a satisfying choice for grilling or roasting with balsamic vinegar. They can be a tasty meat substitute in vegetarian dishes.
Each type of mushroom brings something different to the table when paired with balsamic vinegar, offering a range of culinary possibilities to explore.
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Preparing the mushrooms
In a separate bowl, prepare the marinade by combining 1 tablespoon of olive oil, 3 tablespoons of balsamic vinegar, 1/2 tablespoon of brown sugar, 1 tablespoon of soy sauce, 1/4 teaspoon of dried thyme, and 1/4 teaspoon of freshly cracked pepper. Mince two cloves of garlic and add them to the marinade. Stir the ingredients until well combined.
Pour the marinade over the mushrooms in the baking dish and stir to coat them evenly. Place the mushrooms in the preheated oven and roast for about 45 minutes, stirring every 15 minutes. The mushrooms will release moisture during the cooking process, creating a delicious sauce.
If you prefer a glaze, you can cook the mushrooms on the stovetop. Heat oil in a large frying pan over high heat for 15 to 20 seconds. Add shallots and cook until they begin to soften and brown. Then, add 2 tablespoons of butter and stir until melted. Toss in the mushrooms, salt, pepper, and rosemary or thyme, stirring frequently to prevent burning. After about 3 to 4 minutes, the mushrooms should have a rich brown color and have released their juices. At this point, add the vinegar, sugar, soy sauce, and garlic, reducing the heat to medium-low. Continue cooking until the mushrooms are soft and the liquid has thickened, which should take about 6 to 8 minutes. To finish, add 1 tablespoon of butter and stir until the mushrooms are shiny and the sauce is lighter in color.
With these simple steps, you can enjoy the delicious combination of balsamic vinegar and mushrooms, whether roasted or cooked on the stovetop.
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Adding extra ingredients
Balsamic vinegar and mushrooms are a flavour-packed combination. The natural savoury qualities in mushrooms provide a contrast to the inherent tart sweetness of balsamic vinegar.
Brown Sugar
Brown sugar amplifies the mushrooms' savoury notes. It can be added to the marinade or sauce to balance the tartness of the balsamic vinegar.
Soy Sauce
A splash of soy sauce adds complexity and balance to the dish. It can be substituted with steak sauce or Worcestershire sauce.
Garlic
Garlic is a common addition to balsamic vinegar and mushroom dishes, providing a strong flavour. It can be minced or kept whole and added during roasting or marinating.
Thyme
Thyme is often used in combination with garlic to enhance the flavour of the dish. Fresh sprigs are preferred, but dried thyme can also be used as a substitute.
Butter
Butter is added to the pan to create a buttery balsamic vinegar sauce, making the mushrooms tender and infused with an intense, slightly sweet flavour.
Olive Oil
Olive oil is used in many recipes, often combined with balsamic vinegar as a marinade for the mushrooms. It helps to transmit heat more slowly and evenly, preventing the mushrooms from drying out during roasting.
Meat
Balsamic vinegar and mushroom dishes are commonly served as a side to meat, such as steak, pork chops, or chicken.
Vegetables
Vegetables such as onions, kale, or potatoes can also be added to the dish. Mushrooms in balsamic vinegar sauce can be served as a vegetarian bowl meal with mashed potatoes and kale.
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Marinating the mushrooms
Balsamic vinegar and mushrooms are a flavour-packed combination. The natural savoury qualities in mushrooms provide a contrast to the inherent tart sweetness of balsamic vinegar.
Firstly, clean the mushrooms and slice any larger mushrooms in half. You can quarter them if they are very big. The goal is to make them all roughly the same size so they roast in about the same time. Remember that mushrooms will shrink by about 30% once roasted.
Brush any dirt from the mushrooms with a soft brush or a paper towel. Avoid rinsing them as wet mushrooms won't brown as well.
Next, toss the mushrooms with olive oil, salt, pepper, thyme, and garlic (minced and whole). Then, add the balsamic vinegar and more olive oil, and toss again.
Leave the bowl uncovered and let the mushrooms marinate as they cool, tossing once or twice. It will take about 2 hours to come to room temperature, which is enough time for the mushrooms to absorb the flavour. If you have the time, refrigerate and leave them overnight for even more flavour.
Serve the mushrooms at room temperature or slightly warm to maximise the flavour.
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Frequently asked questions
Here is a simple recipe for buttered balsamic mushrooms:
- Heat oil in a large frying pan over high heat.
- Add shallots and cook until they begin to soften and brown.
- Add butter and stir until melted.
- Add mushrooms, salt, pepper, and rosemary or thyme.
- Cook, stirring frequently, until the mushrooms have a rich brown colour and have released their juices.
- Reduce the heat to medium-low, add the vinegar, sugar, soy sauce, and garlic.
- Cook, stirring occasionally, until the mushrooms are soft and the liquid reduces.
- Add the remaining butter and stir until melted.
White button mushrooms or baby bella mushrooms are recommended, but other varieties may work too.
Balsamic vinegar and mushrooms go well with steak, pork chops, chicken, burgers, or salad. They can also be served as an appetizer or side dish.
Yes, marinating the mushrooms in balsamic vinegar will enhance their flavour. Simply toss the mushrooms with balsamic vinegar and other ingredients like olive oil, garlic, and thyme, then let them marinate for a few hours or overnight.
Yes, other milder vinegars like white vinegar, sherry vinegar, or lemon juice can also be used. Adjust the quantity if using sharper vinegars.
