Mushrooms are deeply satisfying when seared until perfectly brown and finished with a glossy, rich glaze. In this recipe, cremini mushrooms are sautéed until golden and caramelized, then finished with a glossy reduction of balsamic vinegar and our handmade Coffee Extract. The result is rich, savory, and slightly sweet, with hints of espresso and aged vinegar that highlight the mushroom’s natural umami. A splash of soy sauce adds complexity, while the optional brown sugar offers a touch of balance. These glazed mushrooms are a versatile side dish and are equally at home alongside grilled meats, roast chicken, creamy polenta, or even folded into a warm grain bowl.
What sets this recipe apart is the subtle use of coffee extract as a savory enhancer. Unlike brewed coffee, coffee extract delivers deep flavor without added liquid, making it ideal for glazes and pan sauces. It complements the caramelized edges of the mushrooms and elevates the
dish into something a little unexpected yet completely approachable. Whether you’re cooking a cozy dinner at home or putting together a holiday spread, this is a side that brings a complex yet grounded flavor, and a small moment of surprise, to the table.
Serves 2–4 as a side Ingredients:
1 tablespoon (15g) salted butter
1 tablespoon (15ml) olive oil
1 lb (450g) cremini or button mushrooms, cleaned and halved 1 tablespoon (15g) balsamic vinegar
1 tablespoon Andrea’s Bakehouse Coffee Extract
1 teaspoon soy sauce
½ teaspoon brown sugar (optional, for balance) Fresh thyme or parsley, for garnish (optional) Salt and black pepper, to taste
Instructions:
- Heat the butter and olive oil in a large skillet over medium-high heat until hot and shimmering.
- Add the mushrooms and a pinch of salt. Sauté without stirring for 3–4 minutes to let them release water and brown.
- Stir and continue cooking for another 4–5 minutes, until golden and tender.
- Reduce heat to medium and add balsamic vinegar, Coffee Extract, soy sauce, and brown sugar (if using).
- Stir to coat and cook for another 1–2 minutes, allowing the glaze to thicken and cling to the mushrooms.
- Season with salt and pepper to taste, and garnish with fresh herbs if desired.