Name: Balsamic & Chili Glazed Mushrooms with Walnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup (50 mL) each balsamic vinegar and lime juice; 3 tbsp (45 mL) brown sugar; 2 large cloves garlic, minced; 1/2 – 1 tsp (2-5 mL) hot red pepper flakes; 1 tsp (5 mL) cornstarch; 1 cup (250 mL) broken walnut pieces; 3 tbsp (50 mL) vegetable or olive oil; 1 lb. (500 g) fresh small mushrooms

Description

Sweet, tangy, and kissed with heat, these Balsamic & Chili Glazed Mushrooms with Walnuts are a bold twist on a classic sauté. Serve warm as a standout side, spoon them over grilled steak or chicken, tuck into grain bowls, or pile onto crostini for an easy appetizer. Simple ingredients, big flavor.

Ingredients

Scale

1/4 cup (50 mL) each balsamic vinegar and lime juice
3 tbsp (45 mL) brown sugar
2 large cloves garlic, minced
1/2 – 1 tsp (2–5 mL) hot red pepper flakes
1 tsp (5 mL) cornstarch
1 cup (250 mL) broken walnut pieces
3 tbsp (50 mL) vegetable or olive oil
1 lb. (500 g) fresh small mushrooms

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Instructions

In a measuring cup or small bowl add vinegar, lime juice, sugar, garlic, red pepper flakes, and cornstarch; mix well and set aside.
Heat a large skillet or wok over medium-high heat. Add walnuts, cook and stir constantly for 2-3 minutes or until lightly toasted; remove and set aside.
In same skillet heat oil over medium –high heat, add mushrooms and stir-fry for 3-4 minutes. Add walnuts to skillet and stir in vinegar mixture while stirring constantly for 2-3 minutes or until sauce is bubbling and mushrooms are well coated.
Serve on hot rice, greens or as a side dish to meats