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.

caramelized mushrooms in a cast iron skillet with a spoon on a counter

Mushrooms are a phenomenal addition to so many recipes, especially vegetarian dishes. They add a meaty texture and an umami flavor that’s savory and complex.

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!

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Ingredients and Substitutions
Instructions
Storage and Reheating
Serving Ideas
More Mushroom Recipes
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mushrooms, maple syrup, thyme, balsamic vinegar, and garlic on a counter

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.

Instructions

The full recipe card, including ingredient quantities and step-by-step instructions, is at the bottom of the post.

sliced mushrooms on a cutting board with a knife

Clean, trim, and slice mushrooms. For helpful tips, see my tutorial on How to Cut Mushrooms.

sliced mushrooms cooking in a cast iron skillet on a stove

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.

caramelized mushrooms in a skillet before adding vinegar and maple syrup

Stir the mushrooms and spread them back out in a single layer. Let them cook for another 5 minutes untouched.

crispy mushrooms with maple syrup and balsamic vinegar

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.

crispy mushrooms with thyme in a cast iron skillet with a wooden spoon

Serving Ideas

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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