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Please forgive me because I absolutely cannot resist making the following mushroom pun in reference to the recipe that I'm about to convince you to make tonight: "There's not mushroom for improvement here because these honey balsamic garlic mushrooms from The Recipe Critic are absolute perfection."
Whew, now that's out of my system we can get back to our regularly scheduled programming.
Whenever my family has any kind of red meat for dinner, it will most likely be accompanied by a serving of sautéed mushrooms. The one problem? There are never enough to go around! Since mushrooms are mostly water, a fully loaded pan always ends up a fraction of what you started with.
Something tells me that this particular problem is going to be even more devastating when it comes to these honey balsamic garlic mushrooms because they look so darn tasty. Although, since they're so simple to make, maybe the solution is cooking up a double batch.
First, make a simple sauce by whisking together balsamic vinegar, honey, and minced garlic. In a large skillet, cook mushrooms in olive oil, salt, and pepper until tender. (This should only take two minutes.) Add in the sauce and cook a few more minutes until the mushrooms drink it all in. In less than 10 minutes, you will have a side dish that everyone will be fighting over on the table. (Make sure to share.)
What's your go-to way to prepare mushrooms?
→ Get the Recipe: Honey Balsamic Garlic Mushrooms from The Recipe Critic