Tender cremini mushrooms soak up the tart-sweet flavor of balsamic vinegar, while nutty Parmesan cheese adds a savory note. This easy technique works well with other mushrooms too, like oyster mushrooms or shiitakes, so feel free to mix it up. Serve this big-flavored side alongside grilled steak, or make it a main dish by serving the mushrooms topped with a poached egg and a slice of grilled bread.
- 2 tablespoons extra-virgin olive oil
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons grated Parmesan cheese
Heat oil in a large skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until browned on the bottom, 4 to 5 minutes. Stir; cook, stirring occasionally, until tender and browned, about 5 minutes.
Add garlic, thyme, salt and pepper; cook, stirring constantly, until fragrant, about 1 minute.
Remove from heat; add vinegar. Stir until the mushrooms are well coated and the vinegar is mostly evaporated, about 1 minute. Transfer to a platter or individual plates; top with Parmesan.