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Sautèed Balsamic Steak-Cut Mushrooms
Delicious served over grilled meat, fish and poultry.
Course Side Dish
Cuisine All-American
Servings 4 servings
Author Lynn / Turnips 2 Tangerines
- 3 8 oz packages large steak-cut sliced mushrooms
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1 1/2 teaspoons Montreal seasoning
- 1/4 teaspoon sea salt
- 1/3 cup balsamic vinegar or to taste
Wipe sliced mushrooms with a damp paper towel if necessary.
In a large skillet or saute pan heat oil with butter over medium heat until hot.
Add mushrooms, keeping mushrooms in a single layer if possible.
Season with Montreal steak seasoning and sea salt.
Saute' mushrooms for 10 to 12 minutes, turning mushrooms over with a fork, until mushrooms are golden brown.
Add balsamic vinegar, simmer mushrooms 20 minutes longer or until mushrooms are tender and have adsorbed some of the butter/vinegar mixture.