Sauteed Mushrooms with Sweet Balsamic Glaze
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Ingredients
- Sweet Balsamic Glaze
- 1/3 cup balsamic vinegar
- 2 teaspoons Imperial Sugar Light Brown Sugar
- Mushrooms
- 1/4 cup soy sauce
- 2 teaspoons Imperial Sugar Light Brown Sugar
- 2 tablespoons unsalted butter
- 1 pound white button mushrooms, washed
- 2 tablespoons fresh Italian parsley (flat leaf)
Directions
For Sweet Balsamic Glaze:
- In a nonstick skillet, add vinegar and sugar and turn heat on to medium. Stir with a wooden spoon and cook for about 3 to 4 minutes or until sugar is dissolved.
- Remove vinegar mixture from skillet and set aside. Wipe the skillet clean with a paper towel.
For Mushrooms:
- Cut any large mushrooms in half. Mix together soy sauce and sugar in a measuring cup.
- In the same skillet as before, add butter and melt at medium heat. Add mushrooms and mix with a wood spoon. Cook for 1 to 2 minutes. Add soy sauce mixture. Allow mushrooms to cook down, about 8 to 10 minutes. Be sure to stir the mushrooms occasionally.
- Add sweet balsamic glaze to mushrooms right before serving.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Julie Deily @TheLittleKitchen.
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