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A plate of caramelized sauteed mushrooms with herbs
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5 de 6 votes

Sauteed mushrooms recipe with pomegranate molasses

These sauteed mushrooms will make anyone love mushrooms. Quickly sauteed in pomegranate molasses together with balsamic vinegar to create a dynamic of flavors. Make it your favorite side dish.
Temps de préparation5 min
Temps de cuisson8 min
Temps total13 min
Cours: Side Dish
Cuisine: American, anti-inflammatory, clean eating, Vegan
Diet: Diabetic, Low Calorie
Mot-clé: balsamic vinegar, how to sautee mushrroms, pomegranate molasses, sauteed mushrooms
Portions: 2 servings
Auteur: Githu
Cost: 5€


  • A large heavy-based pan
  • Sharp chef knife
  • A chopping board
  • kitchen tongs


  • 4-6 cloves of garlic
  • a small piece of fresh ginger
  • 2 tbsp cold-pressed olive oil or coconut oil
  • 2 handsful of mushrooms: either white button, cremini, or portobellos
  • some fresh thyme or rosemary
  • 1-2 tbsp salted pomegranate molasses (avoid the sugared)
  • 1-2 tbsp baslamic vinegar
  • some fresh herbs of your choice to top with. Here I used celery leaves.
  • some salt if need be. Not necessary though!


  • Wipe your mushrooms with a kitchen towel to remove any dirt
  • Slice the mushrooms about 5mm
  • Thinly slice garlic and ginger
  • In a heating pan bring ginger, garlic, and oil
  • Cook these for a 1-2 minute
  • Bring in the sliced mushrooms on a single layer and sautee them in a moderate-high heat
  • Let the mushrooms cook for about 2 minutes before turning them using a kitchen tongs
  • Let the other side sautee for 2 mins
  • Pour the pomegranate molasses together with balsamic vinegar. Shake the pan so that the liquid can spread evenly
  • Cook till the liquid evaporate. Keep an eye, the molasses will burn and become sticky if left unattended
  • Once the mushrooms are caramelized, remove them immediately from the pan, otherwise, they'll stick on the molasses
  • Taste if you need to add salt, which it's not really necessary if you get a salted pomegranate molasses
  • Serve immediately and sprinkle herbs of your choice to decolate
  • Thank you for being here. Thank you for sharing and rating this recipe.


  • If you have small button mushrooms the 2 tablespoons of both molasses and balsamic vinegar will be okay. However, if you're not sauteing a lot of mushrooms, then 1 tbs of each will be sufficient
  • Be careful, be on the watch out! if over-cooked the molasses will burn and stick on the pan.
  • Remove the sauteed mushrooms from the pan immediately otherwise, they'll stick to the caramelized molasses giving you rough work.