Balsamic Mushrooms with Basil
May 08, 2020, Updated May 22, 2023
Balsamic Mushrooms with Basil is an easy side dish which comes together in 15 minutes! It's vegan and can be made gluten-free.
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Quick and easy Balsamic Mushrooms with Basil!
This stir-fry comes together quickly and pairs well with rice.
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I love mushrooms but the problem is that more often than not I have to eat it all by myself.
Sarvesh isn’t a fan and it’s very hard for him to eat mushrooms, except when they are very finely minced .
The other day I had a pack of mushrooms sitting in my refrigerator and since I knew I was going to eat it alone, I thought of using it to make a quick stir-fry with Asian flavors.
These Balsamic Mushrooms with basil is one of my new favorite ways to enjoy mushrooms. They are seriously so flavorful.
If you are a fan of Asian flavors like me, then you will love these!
These Balsamic Mushrooms
✔ comes together in 15 minutes!
✔ is vegan and can be made gluten-free.
✔ pairs well with rice or even noodles or quinoa.
These mushrooms can’t be easier to make. You only need 15 minutes!
The only prep work that you have to do is to chop the garlic and mushrooms. Once that’s done, it takes less than 15 minutes to make the dish.
The sauce is what gives the mushrooms that robust flavor. It consists of balsamic vinegar, soy sauce, sriracha and brown sugar.
The balsamic vinegar is absolutely irreplaceable here. Do not replace it with any other vinegar.
You can replace the soy sauce with tamari if you want to make this gluten-free.
I use a lot of garlic in this recipe, it goes really well with the mushrooms and of course some fresh basil for that amazing aroma is must.
This recipe uses white mushrooms, since that’s what I had on hand. But I think cremini mushrooms will also be really good here.
Serving Suggestions
You can eat this balsamic mushrooms with rice.
Or you can also put them on a toast or make bruschetta with it.
I think bruschetta will be really good with these, I am definitely trying it the next time I make these mushrooms.
Method
1- In a bowl mix together balsamic vinegar, soy sauce, sriracha and brown sugar. Mix well and set aside.
2- Heat olive oil in a cast iron skillet (or any other pan) on medium heat. Once the oil is hot, add the sliced garlic and let them cook until they start changing color, around 2 minutes.
3- Then add the sliced mushrooms and stir.
4- Cook the mushrooms on medium heat for 6 to 7 minutes until they release all the moisture and start turning golden-ish in color.
5- Add in the prepared sauce to the pan.
6- Mix well until sauce is well combined with the mushrooms.
7- Add the black pepper and stir well.
8- Cook for a minute and then turn off the heat. Stir in the basil.
Serve these balsamic mushrooms with more basil. These can be enjoyed with rice, noodles or even on a toast!
If you’ve tried this Balsamic Mushrooms Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Balsamic Mushrooms with Basil
Ingredients
- 3 teaspoons balsamic vinegar
- 1.5 teaspoons soy sauce
- 1/2 teaspoon sriracha or to taste
- 1 teaspoon brown sugar
- 1.5 tablespoons olive oil
- 4-5 large garlic cloves sliced thin
- 8 oz white mushrooms sliced
- 1/8 teaspoon black pepper or to taste
- 1 tablespoon chopped basil
Instructions
- In a bowl mix together balsamic vinegar, soy sauce, sriracha and brown sugar. Mix well and set aside.
- Heat olive oil in a cast iron skillet (or any other pan) on medium heat. Once the oil is hot, add the sliced garlic and let them cook until they start changing color, around 2 minutes.
- Then add the sliced mushrooms and stir. Cook the mushrooms on medium heat for 6 to 7 minutes until they release all the moisture and start turning golden-ish in color.
- Add in the prepared sauce to the pan. Mix well until sauce is well combined with the mushrooms.
- Add the black pepper and stir well.
- Cook for a minute and then turn off the heat. Stir in the basil.
- Serve these balsamic mushrooms with more basil. These can be enjoyed with rice, noodles or even on a toast!
Notes
- I have not added any salt here since the soy sauce and vinegar already have salt in them and that was good enough for me. You can always add salt as per your preference.
- To make this a little spicy, you can add some crushed red chili flakes.
- This recipe makes a small serving and you can easily double it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Believe it or not I completely forgot that I made this recipe as recently as July! I made it tonight and looked through the recipe here only to see my comment from then! It turned out well like it did the last time but I felt kind of embarrassed because I did make it and when I looked in my 3-ring binder I found my first printout of it! Like before I added some chicken to it at the end but thank you for a great recipe that I can’t believe I forgot I made! It sure is good!!!!! Best wishes to you and yours!!!
I just made this and I really like it! I’m glad it doesn’t make a whole lot, because lately I’ve not been getting to what I make quite as fast as I’d like to. No matter how fantastic something is, when you eat it for the better part of a week it loses a little magic! My freezer is very full so once I finish your great mushrooms I’ll have to stop cooking for a while to empty out my freezer! I have a number of different things in it and they need to be eaten up!
Delicious!
Tried this out and they came amazing!
This was quick and SO GOOD! Thank you Manali! I only had rice vinegar at home but it worked. Will have to try it with the balsamic vinegar next time.
your recipes are amazing.
I am glad you like them Enia 🙂
This was quick, easy and DELICIOUS!!!
I am a new cook, so do you have any suggestions on how to not have so much liquid in the pan? I’m thinking it was the mushrooms that produced so much liquid.
Thanks for your recipe, I most definitely will be making this again!
Darin
Hi Darin, mushrooms release a lot of water when cooked so there’s nothing you can do about it. If you keep cooking them, they will eventually dry out.
I am now a fan of Manali. I had prepared the Eggplant Basil. It was one of the best dishes I have ever cooked. I saw the Mushroom Basil recipe. It was super easy to prepare took about 2 minutes to chop, and saute garlic, another couple for the sauce. So easy! It was delicious and my husband loved it. I am going to try Manali’s other dishes. It is really fun during the pandemic to make some fun food.
Thanks< Manali
glad to know!
Loved this recipe! I added some green peppers and cashews with the mushrooms and finished with green onions. Tasted so good! Thanks Manali!
glad to know!
Holy cow! This was so good. I made a double recipe thinking my bf and I would have some leftovers for lunch tomorrow, but it was so tasty we couldn’t help but have seconds. Super duper tasty!
glad to know!
very nice thank u for the recipe
Do you think I can substitute mushrooms for Extra firm Tofu? I am not a big fan of Mushrooms either 🙁
Also, I LOVE your site! I have tried Gobi manchurian, ALmond burfi and Gajar Halwa and they all came out fantastic in my very first attempt. I love how detailed you are! Works perfectly for someone like me!
Hmm I haven’t tested the recipe with tofu so can’t comment how it will turn out. You can try 🙂 Also, I have so many tofu stir fry recipes on the blog, just search and make those in stead of substituting mushrooms with tofu here. Thanks for liking my recipes!
HI Manali, thankyou for sharing such lovely recipes!
I have just started following your recipes, 1st being the Paneer Butter Masala =)
Can I use Shiitake Mushrooms for the Balsamic Mushroom Recipe?
Thankyou in advance!
you may!
Great, thanks for the prompt reply!
=)