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
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