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Balsamic Mushrooms with Tarragon Rice

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}

Balsamic Mushrooms with Tarragon Rice from SoupAddict.com

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.

Balsamic Mushrooms with Tarragon Rice from SoupAddict.com

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.

Balsamic Mushrooms with Tarragon Rice from SoupAddict.com

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, the video — see how it’s done! (49 sec.)

Balsamic Mushrooms with Tarragon Rice | Recipe at SoupAddict.com
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Balsamic Mushrooms with Tarragon Rice

Rich, meaty, cremini mushrooms sauteed in butter with a sweet balsamic glaze, and served over tarragon-accented rice. Weeknight easy, weekend decadent!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Calories: 270kcal
Author: Karen Gibson

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.

Video

Nutrition

Calories: 270kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
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