Texas Black Gold Mushrooms
Dive into bold, smoky flavors with Texas Black Gold Mushrooms, a decadent dish that transforms earthy portobello mushrooms into a rich, umami-packed masterpiece. Sautéed to golden perfection, the mushrooms are coated in a luxurious sauce made with dark soy sauce, molasses, smoked paprika, and cumin, balanced with a touch of apple cider vinegar for tangy depth. Enhanced by caramelized onions and garlic, this Southern-inspired recipe highlights a perfect harmony of sweet and savory notes. Ready in just 35 minutes, these mushrooms are perfect as a stand-alone side, a topping for rice or pasta, or paired with crusty bread to soak up every drop of the velvety sauce. Whether you're serving up a family dinner or impressing guests, this recipe promises a taste of Texas worth savoring.
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 tablespoons dark soy sauce
- 1 tablespoon molasses
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon black pepper
- 0.5 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 2 tablespoons, chopped fresh parsley
Instructions
Clean the portobello mushroom caps with a damp cloth and remove the stems. Slice the mushrooms into thick slices, about 1/2 inch wide.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
Add the sliced mushrooms to the skillet in a single layer and cook for 4-5 minutes on each side until golden brown. You may need to do this in batches. Set sautéed mushrooms aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium and sauté the finely chopped onion for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir frequently to prevent it from burning.
Mix in the dark soy sauce, molasses, smoked paprika, ground cumin, black pepper, and sea salt. Stir well to combine and let the mixture bubble for 1 minute to thicken slightly.
Return the cooked mushrooms to the skillet and toss them gently in the sauce to ensure they are evenly coated. Reduce the heat to low and allow the mushrooms to simmer in the sauce for 3-4 minutes.
Add apple cider vinegar to the skillet and stir. Taste the sauce and adjust seasonings if needed.
Remove the skillet from heat and sprinkle the mushrooms with freshly chopped parsley.
Serve the Texas Black Gold Mushrooms warm as a side dish, over rice, or with crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 7.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 600 mg | 13% | |
*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.
