Ingredients25 m servings 75 cals
- Heat olive oil in a saucepan over medium heat; add mushrooms, onion, garlic, balsamic vinegar, Worcestershire sauce, salt, and black pepper. Bring mixture to a simmer and cook until liquid is 2/3 reduced, about 10 minutes; sprinkle with sugar. Cook and stir until sugar is dissolved, 1 to 3 minutes.
Per Serving: 75 calories; 2.6 g fat; 12.6 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 371 mg sodium. Full nutrition
ReviewsRead all reviews 6
These were good. Followed the recipe to a T. Thanks so much for posting.
The sautéd mushroom were a gigantic hit. They came out delicious. I used the same recipie substituting cubed eggplant making it the same way. Both dishes came out fantastic. Everybody loved them...
I used fresh mushroom, doubles up on the garlic, and used a yellow onion instead of red (all I had on hand). Very good! Will be making again!
Definitely keeping this, used 4 oz container of fresh baby portobello mushrooms sliced, doubled up on rest of ingredients. Served room temp over a salad! Delicious