Italy / Appetizers

Balsamic mushrooms

Name: Balsamic mushrooms
Prep time: 10 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 400 g small mushrooms, halved; 1.5 tbsp olive oil; 2 garlic cloves, minced; 1.5 tbsp balsamic vinegar; 1 tbsp chopped parsley

Pan-browned mushrooms with a glossy balsamic finish.

Prep10 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Pat mushrooms dry so they brown instead of steaming. Heat oil in a wide frying pan.
Add mushrooms in a single layer and cook 8–10 minutes, turning occasionally until golden and tender.
Add garlic for 30 seconds, then vinegar and one tablespoon water. Bubble briefly until the liquid coats the mushrooms.
Remove from heat, stir in parsley and taste before seasoning. Serve warm.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Sulphites in some vinegar. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 71 kcal
Protein: 3.2 g
Carbs: 3.8 g
Fat: 5.5 g
Fibre: 1.0 g
Total sugar: 2.0 g
Sodium: 5 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it