Rich, meaty, cremini mushrooms sauteed in butter with a sweet balsamic glaze, and served over tarragon-accented rice, balsamic mushrooms with tarragon rice are weeknight easy but weekend decadent! {Vegetarian, gluten-free}
Mushroom lovers, unite! You and your meaty-mushroom-lovin’ peeps will totally dig them sauteed in a sweet balsamic butter sauce, kissed with fresh tarragon, and spooned onto rice, for a tasty and satisfying vegetarian dinner.
Doesn’t it feel like a total win when something so easy is also majorly delicious? That’s what these balsamic mushrooms are.
And speaking of balsamic … my recipe calls for balsamic glaze, which should be easy to find at your grocery store and is so handy for this and other recipes where balsamic’s syrupy acid-sweetness is the perfect complement. You absolutely can make your own balsamic glaze — homemade’s best, right? — but I keep a small bottle in my pantry at all times for a last minute drizzle over salads, strawberries, and soups.
If you’re skeptical about its easy-peaziness, just watch the video below and see for yourself. Served with a green salad, balsamic mushrooms with tarragon rice is an awesome weeknight meal, and leftovers — if there even are any, lol — make a fabulous lunch the next day!
Karen xo
Balsamic Mushrooms with Tarragon Rice
Ingredients
for the rice
- 1 cup dried white rice
- 2 teaspoons finely chopped fresh tarragon leaves (or 1 tsp. dried)
for the mushrooms
- 1 tablespoon olive oil
- 1 small shallot, chopped
- 1 pound cremini mushrooms , sliced thin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons balsamic glaze
- 2 teaspoons finely chopped fresh tarragon leaves (or 1 tsp. dried)
Instructions
for the rice
- Prepare the rice according to package directions. When the rice is ready and still steamy, stir in the tarragon and mix well. Set aside
for the mushrooms
- Heat oil in a large (lidded) pan over medium until shimmering. Add the shallots and saute until just softened (just a few minutes)
- Add the mushrooms and stir to coat with the oil. Cover the with and let cook for 10-15 minutes, stirring occasionally. The mushrooms are done when they're deeply brown, tender, and most of their liquids have cooked off.
- Season the mushrooms with the salt and pepper, and then add the butter, and stir into the mushrooms until melted, and a rich sauce has developed (just a few minutes).
- Add the balsamic glaze and mix well. Finish by sprinkling the tarragon over the mushrooms.
- Serve with the rice.