This flavourful Mushroom Balsamic Vinegar Sauce is ready in 10 minutes. It is so versatile it is a great sauce for pasta or chicken or beef. If you are in a hurry for something quick that tastes good with easy ingredients look no further!
This is a great sauce if you are counting calories. Only 1 Tablespoon of olive oil and you could probably use cooking spray because it is only to saute the garlic. It probably adds a bit of body to the sauce but you could try it without if you are inclined.
What to Serve
This sauce is very versatile. It is delicious on pasta and can make a very flavourful vegetarian or vegan entrée.
It is also great on pork chops, meatloaf or over a pork or beef roast. Today I am putting it on chicken thighs.
And... did I mention how quickly you can make it? 10 minutes or less. Except for fresh mushrooms you probably have all the ingredients in your pantry.
If you use pre-sliced mushrooms it is a real cinch.
You can 'fancy' it up a bit if you use a blend of mushrooms or even add in some reconstituted porcini mushrooms.
Wine Pairing
If you have a strong sauce flavour then you should consider matching your wine to the sauce rather than the protein. In this case, respecting the Italian roots of the Balsamic Vinegar in the sauce, I would go for a Chianti or Barbera on the red spectrum or a Soave if you want a white.
The sauce will keep well in the fridge for a day or two. It also freezes and reheats beautifully so you can keep a good supply on hand!
Because mushrooms form the 'meat' of the sauce it is best to use fresh. However, if you want to reconstitute some dried porcini or other mushroom types it will add a lovely complexity to the sauce. Follow the instructions on the dried mushrooms to reconsititute them. Chop them up a bit after draining them and before adding them to the sauce because they can be a bit 'chewy' and this sauce doesn't have a long cook time.
Use your favourite mushroom variety or a combination of them. They will all be good!
Mushroom Balsamic Vinegar Sauce
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Save Print Pin FacebookIngredients
- 1 tablespoon olive oil
- 2 Tbsps minced garlic
- 1 tablespoon flour or substitute corn starch for gluten free
- 1 cup chicken broth or mushroom broth for vegetarian
- 4 cups cremini mushrooms sliced (or mushroom of your choice)
- ¼ cup balsamic vinegar
- 1 bay leaf
- ¼ teaspoon dried thyme
Instructions
- Heat the oil in a skillet and saute the garlic for a minute or so. Add the flour and stir. Add the remaining ingredients. Cook over medium high heat for about 5 minutes until the sauce thickens. Discard the bay leaf and serve over pasta or chicken or beef.
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