Ingredients:
– 1 tablespoon dark brown sugar
– 1 tablespoon water
– 2 tablespoons butter, divided
– 2 teaspoons olive oil
– 1 lb. baby bella mushrooms, cleaned and halved
– 1/2 teaspoon salt
– 2 teaspoons minced garlic
– Black pepper to taste
Instructions:
1. In a small prep bowl, combine the balsamic vinegar, dark brown sugar, and water. Set it aside near the stove for easy access.
2. In a large skillet over medium-high heat, melt 1 tablespoon of butter along with the olive oil.
3. Once the butter is melted, add the halved mushrooms and sprinkle with salt. Immediately stir the mushrooms with a wooden spoon, ensuring they absorb the fats from the butter and oil.
4. Allow the mushrooms to cook undisturbed for 2 minutes. Then, give them a stir. Maintain medium-high heat and continue cooking, stirring occasionally. Cook until the mushrooms shrink in size, appear glossy, and develop a rich orange-brown color on some sides, approximately 6 to 7 minutes more.
5. Reduce the heat to low and add the minced garlic along with the remaining butter. Stir continuously until the butter melts and the garlic becomes fragrant, for about 15 to 20 seconds.
6. Carefully pour in the balsamic mixture. Cook while stirring until the liquid reduces into a glaze that coats the mushrooms, taking approximately 15 to 20 seconds. Stir frequently.
7. Season the sauteed mushrooms with freshly ground black pepper to taste.
8. Transfer the mushrooms immediately to a serving dish, making sure to scrape the pan with a rubber spatula to collect all the flavorful sauce. Allow the dish to sit for a few minutes before serving the warm sauteed mushrooms.