Balsamic Vinegar Mushrooms With Garlic {Keto Friendly}

Balsamic Vinegar Mushrooms are my favorite side dish. Whether I’m cooking fish, or beef. I love these mushrooms!

I have always loved veggies. Even as a  kid, we always had fresh fruits and veggies all around us all the time.

I remember going over to my Gram’s to help in the garden. We would wander around with our baskets to help her pick. Half would end up in the basket, the other half would end up in our bellies.

Fresh peas, green beans and strawberries were our favorite for sure.
Sitting out on the sun porch with our Gram, shelling peas for hours. Her bowl always ended up so much more full than mine and so much faster. Such great memories of my childhood!

There are so many incredible recipes out there for vegetables now. You can do  so much to them to compliment any main dish. Mushrooms are one of my favorites now that I’m a little older.

I love them deep fried, sliced  and pan fried for a topper on a delicious burger. I also love them just on the side as well.
This yummy balsamic & garlic mushroom recipe is so quick and easy. It goes with everything!

And only 5 ingredients! Makes it even better

Balsamic and Garlic Mushrooms - Daily DIY Life (

1 pound button mushrooms – wiped & clean
1/3 C. olive oil
2 cloves garlic – minced
4 Tbs Balsamic Vinegar (or red wine vinegar)
3 Tbs white wine (or water)

Heat the oil in a large skillet on med. heat
Drop in your garlic and let it get light brown, about 2 – 3 minutes. Do not burn the garlic or it will leave a bitter taste to your food.
Add in your mushrooms, balsamic and white wine. Cook about 7 – 10 minutes on medium heat stirring occasionally to coat the mushrooms with your delicious “sauce”. Cook until your mushrooms are tender.
Add salt & pepper to taste and chopped parley for a garnish if you like.

We just had these as a side dish with our sloppy Joe’s. Just wonderful. The kids won’t eat them, or any other “good for them” veggie, but they will … in time. all in good time 🙂

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