Mahogany Mushrooms

The name says it all. These mushrooms cook down into a deep, glossy mahogany from the combination of balsamic vinegar and tamari, building layers of sweet, salty, and tangy flavor in one pan.

Sautéing a full pound of sliced mushrooms for about 15 minutes lets them release their liquid and concentrate. Adding a splash of water as they cook creates a rich little broth that clings to every slice. The sugar caramelizes with the balsamic, and a hit of fresh lime juice at the finish brightens the whole dish so it doesn’t taste one-note.

Use tamari instead of soy sauce and this side dish is naturally gluten-free.

Pro Tips

• Don’t crowd the pan. If your skillet is small, work in batches so the mushrooms sear instead of steam.
• Adjust the balsamic to taste. Cheap balsamic is sharper, so use less. A good aged balsamic lets you be generous.
• Serve these warm, not lukewarm. The glaze thickens as it cools and loses that silky quality.

Variations

• Toss in a handful of fresh thyme or rosemary during the last few minutes of cooking.
• Spoon over grilled polenta or crusty sourdough toast for a light meal.
• Add a pinch of red pepper flakes for subtle heat.