Mushroom cooking requires a bit of technique since they have a high water content and release juices while cooking.
The secret to cooking good caramelized mushrooms is to leave them alone. Seriously. Put them in the pan and walk away.
You do not want to serve a soggy mess of cooked mushrooms that look like something that might be served on the top of a bad pizza. You want rich flavorful mushrooms that have caramelized from undisturbed cooking.
My husband loves these mushrooms. He is fond of them cooked any way that I do them but really raved about these.
The mushrooms are just full of flavor, not at all soggy and worth the patience required in cooking. (I find it hard not to mess with things when they are on the stove!)
- 1 lb white mushrooms, thickly sliced
- 1 tbsp rosemary infused olive oil
- 1 tbsp unsalted butter
- 3 cloves of garlic minced
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- Clean the mushrooms with a paper towel. The just need a gentle wipe. Cut into quite thick slices
- Add butter and oil to a pan and heat over medium high and allow it to get hot. Add the mushrooms to the pan being careful not to crowd the pan, and walk away for about 4 minutes. (well okay...peek a bit to make sure they don't burn, but don't disturb them or stir them.)
- Turn the mushrooms and cook another 4 minutes undisturbed.
- Stir in the crushed garlic and cook until it is fragrant but be careful not to burn. Garlic can burn very easily. Cook for a couple of minutes.
- Add the soy sauce, balsamic vinegar, and brown sugar, stir a bit, and continue cooking. Now you can stir occasionally, or just shake the pan from time to time to coat.