Balsamic Glazed Cremini Mushroom Skillet
Pan‑seared cremini mushrooms receive a bright balsamic glaze and aromatic thyme, finished with fresh parsley for a quick, savory side that’s perfect any night.
20 mins
6 servings
Ingredients
- 1 ½ pounds Cremini Mushroom
- 4 ½ cloves of Garlic
- 1 ½ tablespoons Parsley (Fresh)
- 3 tablespoons Unsalted Butter
- 3 tablespoons Balsamic Vinegar
- ⅜ teaspoon Black Pepper
- 1 ½ tablespoons Thyme (Fresh)
- 3 tablespoons Olive Oil
- ¾ teaspoon Salt
Directions
- Begin by prepping the components: wipe the cremini mushroom clean, cut it into uniform bite‑size pieces, mince the three garlic cloves, strip the thyme leaves from their stems, and roughly chop the parsley.
- Place a large skillet on the stove, add two tablespoons of olive oil and two tablespoons of butter, and set the heat to medium‑high; wait until the butter begins to foam.
- Add the mushroom pieces, spreading them out to cover the pan as evenly as possible, and let them sit undisturbed for three to four minutes so they develop a deep brown crust; then stir and continue cooking another four to five minutes until they are golden and tender.
- Toss in the minced garlic and the thyme leaves, stirring briskly for about thirty seconds until the fragrance becomes noticeable.
- Drizzle two tablespoons of balsamic vinegar over the mushrooms, season with half a teaspoon of salt and a quarter teaspoon of black pepper, and give everything a good toss, allowing the glaze to reduce and coat the mushrooms for one to two minutes.
- Finally, sprinkle a tablespoon of chopped parsley over the pan, remove from heat, and serve the mushrooms while they are still warm.
