Start by cleaning the cremini mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture. Once cleaned, quarter the mushrooms and set them aside. Mince the garlic and have all your ingredients measured out for easy access.
In a small bowl, whisk together the balsamic vinegar, brown sugar, and water until the sugar is dissolved. This mixture will add a glossy finish and a sweet-tangy flavor to your mushrooms.
In your skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Allow the butter to melt and bubble slightly, which indicates it’s ready for the mushrooms.
Add the quartered cremini mushrooms to the skillet in a single layer. Avoid overcrowding the pan, as this will steam the mushrooms instead of sautéing them. Let them cook for about 5–7 minutes, stirring occasionally, until they become golden brown and tender.
Once the mushrooms are nicely browned, reduce the heat to medium, and add the minced garlic. Season with Kosher salt and freshly ground black pepper. Sauté for an additional 1–2 minutes until the garlic is fragrant but not burnt.
Pour the balsamic mixture over the mushrooms, stirring to coat them evenly. Cook for another 2–3 minutes, allowing the glaze to thicken slightly and adhere to the mushrooms.
Remove the skillet from heat and stir in the remaining tablespoon of butter for extra richness. Taste and adjust seasoning if necessary. Serve your Balsamic Sauted Mushrooms warm, garnished with additional black pepper if desired.
