Balsamic Glazed Mushrooms and Onions
27 October 2016
This is one of my easiest, go-to recipes when I need to add some vegetables to a meal that isn’t looking quite so balanced yet. It may be served as a delicious side dish by itself, mixed into your favorite grain, or as a topping for your new favorite recipe of lemony pumpkin hummus :). Alternatively, you can forget about my bossy advice and decide for yourselves how to use this recipe. It’s your kitchen- let your creative juices flow! Caveat: I fully support experimenting with these new recipes, but I ask that you always let me know if you end up with an even more delicious concoction in the process. An all for one and one for all approach!
I guarantee that this simple dish is a crowd pleaser with its mouthwatering balsamic acidity and the natural sweetness of the caramelized onions. Be good to your onions and they will not disappoint you. Low and slow always wins the race when it comes to maximizing onion depth of flavor.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
2 Tbsp. olive oil
1 onion, sliced thinly
10 oz. baby bella mushrooms, quartered
½ tsp. sea salt
¼ tsp black pepper
2 Tbsp. balsamic vinegar
- 1. Prep: Wash the mushrooms and remove their stems. Slice them in quarters. Slice the onions thinly. Set vegetables aside in two separate bowls.
- 2. In a medium skillet, heat the olive oil on medium-low.
- 3. Add the onions and sauté on low for 5 minutes with the skillet covered, until the onions become translucent.
- 4. Add the mushrooms, salt and pepper. Continue to cook for 5 minutes on medium-low with the skillet still covered. The mushrooms should lose liquid as they cook.
- 5. Remove the lid and continue to cook for another 5 minutes.
- 6. Add the balsamic vinegar and stir to evenly combine all the ingredients. Let the balsamic vinegar thicken as it coats the vegetables for another 2-3 minutes.
- 7. Serve any way you please.
- 8. Eat and enjoy!