📝 About This Recipe
These Balsamic Glazed Mushrooms are a powerhouse of savory, sweet, and tangy flavors, transformed into a gourmet side dish in a fraction of the time thanks to the Instant Pot. The pressure-cooking method infuses the earthy mushrooms with a luxurious reduction of aged balsamic vinegar, aromatic garlic, and fresh herbs, resulting in a tender, melt-in-your-mouth texture. Perfect for holiday tables or a sophisticated weeknight dinner, this dish elevates the humble mushroom into a truly elegant culinary experience.
🥗 Ingredients
The Mushrooms
- 1.5 pounds Cremini (Baby Bella) mushrooms (cleaned, stems trimmed, kept whole)
- 8 ounces White button mushrooms (cleaned, kept whole for texture variety)
Aromatics and Liquids
- 3 tablespoons Unsalted butter (divided)
- 1 tablespoon Extra virgin olive oil
- 4 pieces Garlic cloves (finely minced)
- 1 large Shallot (finely diced)
- 1/3 cup Balsamic vinegar (use a high-quality, syrupy version if possible)
- 1/4 cup Low-sodium beef or vegetable broth
- 1 tablespoon Soy sauce (adds deep umami color and flavor)
- 1 tablespoon Light brown sugar (to balance the acidity)
Herbs and Finishing
- 3 sprigs Fresh thyme (left whole)
- 1 small sprig Fresh rosemary
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Cornstarch (whisked with 1 tsp cold water)
- 2 tablespoons Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Clean the mushrooms by wiping them with a damp paper towel. Avoid soaking them in water, as they will absorb too much moisture and become soggy.
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2
Turn on your Instant Pot and select the 'Sauté' function. Adjust the setting to 'Normal' or 'High'.
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3
Add 2 tablespoons of butter and the olive oil to the inner pot. Once the butter has melted and is beginning to foam, add the diced shallots.
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4
Sauté the shallots for 2 minutes until translucent, then add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn the garlic.
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5
Add all the mushrooms into the pot. Stir well to coat them in the garlic butter and sauté for 3-4 minutes. They will release a bit of moisture and begin to brown slightly.
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6
Pour in the balsamic vinegar, beef broth, soy sauce, and brown sugar. Use a wooden spoon to scrape the bottom of the pot (deglaze) to ensure no bits are stuck.
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7
Toss in the thyme sprigs, rosemary, salt, and black pepper. Stir briefly to combine.
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8
Secure the Instant Pot lid and move the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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9
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 3 minutes.
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10
When the cooking time is complete, immediately perform a 'Quick Release' of the pressure by moving the valve to 'Venting'. Once the pin drops, carefully open the lid.
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11
Remove and discard the woody herb sprigs. Select the 'Sauté' function again to bring the liquid to a simmer.
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12
Stir in the cornstarch slurry and the remaining 1 tablespoon of butter. Let the sauce bubble and reduce for 2-3 minutes until it thickens into a glossy glaze that coats the mushrooms.
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13
Taste and adjust seasoning with more salt or pepper if needed. Turn off the Instant Pot.
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14
Transfer the mushrooms to a serving bowl, pour the extra glaze over the top, and garnish generously with fresh chopped parsley.
💡 Chef's Tips
For the best flavor, use a mix of mushroom varieties like shiitake or oyster alongside the cremini. If your balsamic vinegar is very thin and acidic, add an extra teaspoon of brown sugar to help the caramelization. Do not skip the quick release step; leaving the mushrooms on natural release will cause them to overcook and lose their firm texture. Always deglaze the pot thoroughly after adding the vinegar to prevent a 'Burn' notice during the pressure cycle. Leftovers are fantastic cold or reheated and actually develop deeper flavor the next day.
🍽️ Serving Suggestions
Serve as a decadent side dish alongside a pan-seared ribeye steak or roasted chicken. Spoon the mushrooms and glaze over a bed of creamy parmesan polenta or goat cheese mashed potatoes. Use them as a gourmet topping for toasted sourdough crostini spread with ricotta cheese. Fold the finished mushrooms into a bowl of fresh pappardelle pasta for a quick vegetarian main course. Pair with a bold red wine like a Cabernet Sauvignon or an earthy Pinot Noir to complement the balsamic notes.