Description
This quick and flavorful recipe for Balsamic Glazed Mushrooms with Almond Butter offers a savory side dish that’s ready in just 15 minutes. Cremini mushrooms are sautéed until tender, then coated in a rich glaze made from almond butter, balsamic vinegar, and thyme. Perfect as a standalone side or as a topping for avocado toast, risotto, or baked potatoes.
Ingredients
Vegetables
- 16 oz cremini mushrooms (450 g), sliced
Pan Sauce
- 2 tbsp olive oil
- 1/8 tsp sea salt
- 1 tbsp almond butter
- 3 tbsp balsamic vinegar
- 1 tsp thyme
Instructions
- Prepare Mushrooms: Slice the cremini mushrooms evenly and heat a skillet over medium-low heat. Add the olive oil and a pinch of sea salt, then add the mushrooms. Cook, stirring occasionally, for about 10 minutes, allowing the mushrooms to sweat and release their natural moisture.
- Make the Glaze: While the mushrooms cook, combine almond butter, balsamic vinegar, and thyme in a small bowl. Whisk them together until smooth.
- Glaze Mushrooms: Increase the skillet heat to medium-high and pour the almond butter mixture over the mushrooms. Stir frequently as you cook the mushrooms for an additional 5-10 minutes, until the liquid thickens and the mushrooms develop a golden-brown glaze.
- Serve: Remove from heat and serve immediately. These glazed mushrooms pair beautifully as a side dish or atop avocado toast, creamy risotto, or a baked potato.
Notes
- Use fresh cremini mushrooms for the best texture and flavor.
- Ensure to cook mushrooms on medium-low initially to properly sweat the mushrooms without burning.
- The glaze thickens as it cooks; don’t rush this step to get a rich coating on the mushrooms.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to maintain the glaze’s consistency.
