American Vinegar Works Sautéed Mushrooms

We do make it out of the vinegar works on occasion and a recent outing inspired the sharing of this recipe. 

We are on the tail end of mushroom season and a few weeks ago I went on a hike with some friends that turned into mushroom foraging. I still can’t tell what is safe to eat or not (it’s farmers’ market finds for me…) but I think I might have a future as one of those truffle-hunting pigs if this vinegar thing doesn’t work out.

This is a simple and easy sautéed mushroom recipe.  Don’t sweat the proportions too much—you can easily adjust flavor on this one—but do try your mushrooms before and after you add the vinegar so that you can see the flavor difference.

I usually serve these as a side to steak but also enjoy putting them over creamy Parmesan polenta with an egg for more vegetarian fare.

This recipe features our IPA Beer Malt Vinegar, opens in a new tab and California Extra Virgin Olive Oil.

Which vinegar to use, and why

Mushrooms and sherry vinegar are one of the great pairings. The nuttiness in the vinegar meets the earthiness in the pan. We use American Barrel California Sherry Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

Best straight from the pan. If you are reheating, add the vinegar again at the end rather than at the start, since heat drives off what you paid for.

What to cook next

Try Mushroom Toast, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.