Danished Glazed Mushrooms
Elevate your side dish game with these irresistibly rich and flavorful Danished Glazed Mushrooms. Sautéed to golden perfection in a blend of unsalted butter and olive oil, these tender button mushrooms are infused with aromatic shallots, garlic, and fresh thyme. A touch of brown sugar beautifully balances the tangy balsamic vinegar, creating a glossy glaze that's further enriched with a splash of chicken or vegetable stock. This quick and easy dish, ready in just 30 minutes, is finished with a sprinkle of fresh parsley for a vibrant kick. Whether served alongside roasted meats, creamy mashed potatoes, or a crisp green salad, these glazed mushrooms are sure to captivate your taste buds and become a new family favorite. Perfect for cozy dinners or elegant gatherings, this versatile side is equally comforting and gourmet.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, finely chopped Shallot
- 1 teaspoon, finely chopped Fresh thyme
- 2 cloves, minced Garlic
- 1 teaspoon Brown sugar
- 2 tablespoons Balsamic vinegar
- 100 ml Chicken or vegetable stock
- 1 tablespoon, chopped Fresh parsley
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Avoid rinsing them in water to prevent them from absorbing excess moisture.
Trim the stems if necessary and cut any large mushrooms in half to ensure even cooking.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Add the chopped shallot and sauté for 2-3 minutes until soft and translucent.
Stir in the minced garlic and chopped thyme, cooking for an additional 30 seconds until fragrant.
Add the mushrooms to the skillet, spreading them evenly across the surface. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Sprinkle the brown sugar over the mushrooms and stir to evenly coat them.
Deglaze the pan with the balsamic vinegar, stirring to scrape up any browned bits at the bottom of the skillet.
Pour in the chicken or vegetable stock and allow the mixture to simmer for 4-5 minutes, reducing slightly to form a glossy glaze. Stir occasionally.
Season with salt and black pepper to taste, and stir in the remaining tablespoon of butter for a silky finish.
Sprinkle the chopped parsley over the glazed mushrooms before serving for a fresh pop of flavor.
Serve warm as a side dish alongside roasted meats, mashed potatoes, or a fresh green salad.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2782 mg | 121% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 21.2 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
