These easy caramelized mushrooms, made on the stove in a skillet, are crispy and delicious! They’re bursting with umami flavor and have a slightly sweet taste from balsamic vinegar and maple syrup. Serve them on top of toast, burgers, steak, salads, or sandwiches.
These caramelized mushrooms are especially delicious. They’re crispy and flavorful, thanks to the cooking method and seasoning. The key to their texture is stirring them very infrequently while they cook and cooking them over medium-high heat.
In terms of their flavor, it’s enhanced by a touch of balsamic vinegar and maple syrup. These ingredients add just the right amount of sweetness and give the mushrooms a candied feel. You have to make them ASAP! PS – if you’re into candied veggies, check out the Candied Brussels Sprouts while you’re here!
Ingredients and Substitutions
- Mushrooms: I like to use baby bella (cremini) or white (buttom) mushrooms in this recipe, but you can use any variety. Just be sure to cut them into small slices. Shiitake mushrooms are a great addition! You need a pound of mushrooms, or 2 of those 8-ounce containers that most grocery stores sell, because they cook down a lot.
- Extra virgin olive oil: Use a couple of tablespoons to coat the skillet. You can use half butter and half oil if desired.
- Garlic: A couple cloves of garlic add some additional flavor.
- Balsamic vinegar: This adds a sweet, tangy undertone to caramelized mushrooms that’s simply irresistible. Use soy sauce or red wine vinegar if you don’t have balsamic.
- Maple syrup: Sub brown sugar if you don’t have syrup.
- Salt and pepper: Season to taste.
The full recipe card, including ingredient quantities and step-by-step instructions, is at the bottom of the post.
Clean, trim, and slice mushrooms. For helpful tips, see my tutorial on How to Cut Mushrooms.
Warm olive oil in a skillet. I recommended using a cast iron skillet if you have one. Add the mushrooms. Let them cook for 5 minutes untouched.
Stir the mushrooms and spread them back out in a single layer. Let them cook for another 5 minutes untouched.
Stir in the garlic, maple syrup, and balsamic vinegar, plus salt and pepper. Cook for a couple more minutes until the mushrooms are slightly sticky and crispy. Add fresh herbs if desired.
Storage and Reheating
Caramelized mushrooms are best enjoyed right away, since they will lose their crispiness over time. Leftovers will last in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results or in the microwave for about a minute.
I especially love caramelized mushrooms on my Mushrooms on Toast with Ricotta recipe. They also taste delicious on their own as a side dish or on salads, grain bowls, burgers, steaks, and charcuterie boards. There are so many things you can do with them! Be sure to let me know how you use them in the comments.
More Mushroom Recipes
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- Cast iron skillet (or any kind)
- Prepare the mushrooms by wiping them clean and trimming off any dried out pieces of the stems. Slice them into small pieces.
- Warm the olive oil in a large skillet over medium-high heat. Add the mushrooms and spread them out in a single layer. Let them cook without touching them at all for 5 minutes. Then, stir and spread them back out in a single layer. Let them cook for another 5 minutes (or until their liquid completely evaporates) without touching them. Resist the urge to stir!
- Once the mushrooms have shrunk down and are dark brown, stir in the garlic, balsamic, maple syrup, salt, and pepper. Stir to coat the mushrooms and cook for a couple more minutes or until they are crispy and slightly sticky. Remove from heat and sprinkle in some fresh herbs if desired.
- Serve the mushrooms as desired, such as on toast, burgers, steak, salads, or on their own as a side dish. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep them crispy or in a microwave.
Enjoy! – Lizzie