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With just 5 ingredients and 10 minutes, whip up Balsamic Mushrooms and Onions. This easy mushroom recipe is ideal as a topping for steak and chicken, or dive in or an easy side dish.
I know mushrooms can be a bit polarizing, especially for the younger crew at the table. But I’m a certified mushroom lover. I can tackle a full pound at once (no shame!), especially when they are Balsamic Mushrooms and Onions.
This easy, savory side dish needs just 15 minutes to join the dinner party. Most often, 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 before you slice it, you have just enoughtime to preparethem. They’re delicious enough to eat on their own as a side dish, though, and I’m dishing up even more serving ideas below.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- Balsamic Mushrooms and Onions Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- White button mushrooms: I call for the classic, and what I think is the mildest and most family-friendly of the umami-boosting mushrooms, white button. See “Recipe FAQs” below for alternative fungi options.
- Onion: You’ll want half of a medium onion, thinly sliced, which is equal to about 1 cup loosely filled. For slightly milder onion flavor, try shallots.
Step-by-step instructions
- In a medium skillet over medium-high heat, heat oil until shimmering. Add mushrooms, onions, and ¼ teaspoon salt and stir to combine.
- Reduce heat to medium, cover, and cook until liquid is released from mushrooms, about 5 minutes.
- Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 5 minutes longer.
- Stir in balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through, about 2 minutes.
Recipe tips and variations
- Yield:This Balsamic Mushrooms and Onions recipe makes about 2 cups, enough for four 1/2-cup servings.
- Storage:Store leftovers covered in the refrigerator for up to 4 days.
- No balsamic: Not into vinegar? Just omit the balsamic and enjoy your succulent mushrooms and onions with herbs and salt. They will still be delicious!
Recipe FAQs
Could I make this recipe with a different type of mushrooms?
Definitely! I call for white button mushrooms since they’re widely available, but if you prefer the flavor or texture of cremini, portobello, baby portobello, shiitake,or oyster mushrooms, feel free to use one of those instead. Or if you’re craving novelty, mix two or more of the mushroom types in this side dish.
Besides as a side dish or topping for protein, how else can I use Balsamic Mushrooms and Onions?
My latest obsession is slathering toast with ricotta cheese or goat cheese, adding this mushroom mixture on top, then finishing things off with a fried or poached egg. Brunch perfection. You can also fold these into scrambled eggs or stuff inside an omelet in the a.m.. Come dinnertime, layer Balsamic Mushrooms and Onions into grain bowls, salads, lasagna or other casseroles, or simply toss with pasta.
More must-try mushroom recipes
Appetizer Recipes
Crab Stuffed Mushrooms
30 Minute Meals
Chicken Stroganoff
30 Minute Meals
Mushroom Ravioli
Stock, Sauce, and Spread Recipes
Homemade Condensed Cream of Mushroom Soup
Balsamic Mushrooms and Onions
By Meggan Hill
With just 5 ingredients and 10 minutes, whip up Balsamic Mushrooms and Onions. This easy mushroom recipe is ideal as a topping for steak and chicken, or dive in or an easy side dish.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 4 servings (½ cup each)
Course Side Dish
Cuisine American
Calories 124
4.97 from 28 votes
ReviewPrint
Ingredients
- 2 tablespoons olive oil
- 2 pounds white button mushrooms halved (see note 1)
- 1/2 medium onion thinly sliced (about 5 ounces, see note 2)
- Salt
- 2 tablespoons balsamic vinegar
Instructions
In a medium skillet over medium-high heat, heat oil until shimmering. Add mushrooms, onions, and ¼ teaspoon salt and stir to combine.
Reduce heat to medium, cover, and cook until liquid is released from mushrooms, about 5 minutes. Remove cover and continue to cook until liquid has evaporated and mushrooms and onions are softened and browned, about 5 minutes longer.
Stir in balsamic vinegar and stir until mushrooms and onions are coated evenly and the vinegar is heated through, about 2 minutes.
Notes
- White button mushrooms: I call for the classic, and what I think is the mildest and most family-friendly of the umami-boosting mushrooms, white button. See the FAQ section for more options.
- Onion: You’ll want half of a medium onion, thinly sliced, which is equal to about 1 cup loosely filled. For slightly milder onion flavor, try shallots.
- Yield:This Balsamic Mushrooms and Onions recipe makes about 2 cups, enough for four 1/2-cup servings.
- Storage:Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5 cupCalories: 124kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 14mgPotassium: 750mgFiber: 3gSugar: 6gVitamin A: 0.3IUVitamin C: 6mgCalcium: 12mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
