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Under 30 Minutes

Under 30 Minutes

Balsamic Mushrooms

This side dish tastes just as good at room temperature as it does hot from the stove, so there's no need to worry if it's ready before the rest of the meal.

  • prep: 5 mins
    total time: 10 mins
  • yield: Serves 4




  • 1/4 cup olive oil
  • 12 ounces white mushrooms, halved (quartered if large)
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • Freshly ground pepper


  1. Step 1

    Heat oil in a skillet over medium-high heat. Add mushrooms, and cook until golden brown, about 5 minutes. Stir in vinegar, salt, and red-pepper flakes, and season with pepper. Cook 1 minute more. Transfer to a bowl, and serve.

Martha Stewart Living, June 2007



Reviews (9)

  • 15 Apr, 2010

    Just made this for dinner. Super yummy!!

  • 15 Apr, 2010

    Just made this for dinner. Super yummy!!

  • 29 Mar, 2010

    Simple and Delicious!!

  • 26 Jul, 2009

    make these exactly as directed and your taste buds will be wowed.

  • 3 Sep, 2008

    Yummy Yummy! Even better if you let it sit for a while after cooked. (Soaking in the juice.) I thought it was yummy just off the stove, but after letting leftovers sit in the fridge for a day, they were even yummier!

  • 15 Aug, 2008

    I love this recipe! I often ad spring veggie mix for depth and color. Yum.

    It was a big hit at our BBQ. Thanks!

  • 22 Jul, 2008

    This is a delicious, great side dish. Thanks!

  • 4 May, 2008

    I have done this with Portabella Mushrooms. Delicious!

  • 20 Mar, 2008

    one of the best sides I have ever had in my life!