Balsamic Roasted Mushroom and Onion Skillet

• 2 tablespoons olive oil
• 1 pound cremini mushrooms, sliced
• 1 large red onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add mushrooms and cook until browned, about 8 minutes.
3. 3 Push mushrooms to the side and add onions, cooking until softened and golden, about 5 minutes.
4. 4 Add garlic and cook for 1 minute.
5. 5 Stir in balsamic vinegar, soy sauce, and thyme. Simmer until the mixture thickens, about 7 minutes.
6. 6 Season with salt and pepper to taste.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add a splash of red wine for extra depth.
• Include a handful of spinach or kale for a greener twist.

Substitutions

• Use white balsamic vinegar for a lighter flavor.
• Substitute soy sauce with tamari for a gluten-free option.

Pairings

• Perfect alongside grilled chicken or steak.
• Enjoy with a glass of Pinot Noir.

Nutrition

Tips

• For a deeper flavor, use a mix of mushroom varieties.
• If you prefer a thicker glaze, simmer a bit longer or reduce balsamic vinegar slightly before adding.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve over crusty bread or creamy polenta.
• Pairs wonderfully with a simple green salad.

FAQ