Vinegar-and-Tarragon Mushrooms

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
We glazed these sautéed mushrooms with sweet balsamic vinegar, but feel free to use any vinegar you like. Tart apple cider, fresh white wine, or earthy sherry vinegars would all pair well here!


  1. Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.