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Meagan’s Mushrooms

  • Author: Meagan


I can’t really claim this as a recipe, but I got the idea from somewhere, played around with it and now make them regularly.  I think they make the perfect appetizer of lightly toasted baguette and goat cheese (or any other cheese, really), then topped with the mushrooms, but we’ve has them in burgers, as a side accompanying a variety of meals and even just by themselves.  Yum.



Meagan’s Mushrooms

4 c. chopped mushrooms

1 leek, carefully cleaned and finely chopped – only the white and light green parts used

1 c. white, yellow or red onion, finely chopped

1/2 c. green onion, finely chopped

4 cloves of garlic, finely minced

2 T. EACH olive oil AND butter

salt and freshly ground pepper to taste

24 T. balsamic vinegar (to taste)


Put everything from the mushrooms through to the butter in a large skillet and cook on medium heat, stirring frequently until almost all of the moisture has cooked off and the mushrooms are just starting to stick to the pan and begin to brown.  This should take about 20 minutes, and I usually season with the salt and pepper part way through – careful with the salt, the vinegar will add some as well and there’s a lot of flavor going on.

Remove from the heat and stir in the vinegar, starting with 2 tablespoons.  The skillet should still be hot enough so that the vinegar de-glazes it and you’re able to scrape up any and all browned bits into the mixture.

I usually make this ahead and serve warm with bread and cheese as mentioned.


  • Category: Mushrooms, Appetizers


From Meagan's Kitchen

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