Caramelized Mushrooms

Caramelized Mushrooms

Slow-browned mushrooms turn deeply golden and savory with patience and a hot pan.

Total 40 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These mushrooms are cooked low and slow until their moisture evaporates and their edges turn deep golden brown, concentrating their earthy flavor. A splash of sherry vinegar at the end brightens the richness, making them a versatile side for steak, toast, pasta, or grain bowls.

Ingredients

  • 2 pounds cremini mushrooms, sliced 1/4-inch thick
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon sherry vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat olive oil and 1 tablespoon butter in a 9-inch skillet over medium-high heat until shimmering.

  2. Add the mushrooms in a single layer, working in batches if needed to avoid crowding, and cook without stirring for 3 to 4 minutes until the undersides are browned.

  3. Stir and continue cooking, stirring occasionally, for 15 to 18 minutes until the mushrooms release their liquid, it evaporates, and the pieces turn deep golden brown.

  4. Push mushrooms to one side, add remaining 2 tablespoons butter and the sliced onion, and cook for 5 minutes until softened and golden.

  5. Add garlic and thyme, stir everything together, and cook for 1 minute until fragrant.

  6. Remove from heat and stir in sherry vinegar, salt, and black pepper, scraping up any browned bits from the pan.

  7. Taste and adjust seasoning, then transfer to a serving dish and sprinkle with chopped parsley.

Rate this recipe

★ 3.9 (1)

Caramelized Mushrooms

These mushrooms are cooked low and slow until their moisture evaporates and their edges turn deep golden brown, concentrating their earthy flavor. A splash of sherry vinegar at the end brightens the richness, making them a versatile side for steak, toast, pasta, or grain bowls.

40 min 4 servings 180 cal

Ingredients

  • 2 pounds cremini mushrooms, sliced 1/4-inch thick
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon sherry vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Heat olive oil and 1 tablespoon butter in a 9-inch skillet over medium-high heat until shimmering.

  2. 2

    Add the mushrooms in a single layer, working in batches if needed to avoid crowding, and cook without stirring for 3 to 4 minutes until the undersides are browned.

  3. 3

    Stir and continue cooking, stirring occasionally, for 15 to 18 minutes until the mushrooms release their liquid, it evaporates, and the pieces turn deep golden brown.

  4. 4

    Push mushrooms to one side, add remaining 2 tablespoons butter and the sliced onion, and cook for 5 minutes until softened and golden.

  5. 5

    Add garlic and thyme, stir everything together, and cook for 1 minute until fragrant.

  6. 6

    Remove from heat and stir in sherry vinegar, salt, and black pepper, scraping up any browned bits from the pan.

  7. 7

    Taste and adjust seasoning, then transfer to a serving dish and sprinkle with chopped parsley.