Servings: Makes about 2 cups
Prep Time: 10-mintues; Cook Time: 15-minutes
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 1 tablespoon olive oil
- 1 medium sweet onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 8 ounces button or baby portabella mushrooms, cleaned, trimmed & sliced
- 2-3 garlic cloves, minced
- 1 tablespoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Wash your hands thoroughly with soap and warm water.
- Heat a large sauté pan over medium-high heat. Once hot, add olive oil and sliced onions. Stir to coat in oil. Cook for 5-7 minutes until onions are softened and begin to brown, stirring occasionally.
- Reduce heat to medium and add balsamic vinegar and sliced mushrooms. Stir until onions and mushroom are well coated. Cook for another 5-7 minutes, stirring occasionally and allowing vinegar to slightly reduce. Mixture should begin to thicken. Onions should be browned and mushrooms softened.
- Add minced garlic, thyme, pepper and salt. Stir and cook for 1 more minute.
- Serve warm over cooked chicken, burgers, roasted vegetables, mashed potatoes, or crostini. Leftovers can be stored in an air-tight container in the refrigerator for up to 4-5 days.
Mushrooms contain a variety of minerals and antioxidants known to support a healthy immune system. These fungi are rich in selenium, zinc, manganese, and specific types of antioxidants that help keep our cells strong by preventing inflammation from environmental stress. Add more mushrooms into your diet using them in sauces, stir-fries, gravies, and salads.