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Sautéed Portabella Mushrooms with Balsamic Reduction Sauce


2 large Portobello mushrooms cut into 1/2 inch cubes

1/2 cup Bittersweet Herb Farm Raspberry with Fig Balsamic Vinegar or any Bittersweet Herb Farm Balsamic Vinegar

1/4 cup butter (we used plant based)


In a small saucepan add balsamic vinegar and cook on medium high heat until it is reduced by 1/2.  This should take about 3-5 minutes.  In a separate pan add butter and melt. Add mushrooms and cook until they absorb all liquid.  Top mushrooms with balsamic reduction and continue to cook for another 2-3 minutes.  

Serve as a side dish with any meal or top your favorite protein with a heaping Tbsp. of these delicious mushrooms. Enjoy


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