Mushrooms and asparagus in balsamic vinegar

szparagi i pieczarki w occie balsamicznym

Mushrooms with asparagus in balsamic vinegar is a simple addition or appetizer, full of aromas: garlic, herbs and the interesting taste of balsamic vinegar.

It will work well with mashed potatoes and cutlet, as well as with baked white sausage. Therefore, you can use it for any dish.

Small mushrooms that you prepare whole are perfect for this recipe.


  • 300g of white mushrooms
  • 200 g of green asparagus
  • 1 tablespoon of olive oil
  • 3 tablespoons of balsamic vinegar
  • 1/2 tbsp brown sugar
  • 1 tablespoon of soy sauce
  • 2 cloves of garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of sweet paprika
  • pinch of salt

Wash and dry the mushrooms. Rinse the asparagus, cut off the hard end and cut into smaller pieces. Set the asparagus heads aside on the plate.

In a small bowl, place: olive oil, balsamic vinegar, brown sugar, soy sauce, crushed garlic cloves, thyme, sweet paprika, pepper and salt. We mix thoroughly.

We heat up the pan.

Place the mushrooms and asparagus (except the heads) in the pan. Pour the prepared marinade all over. Fry for about 10 minutes. Then add the asparagus heads. Stir and cook for about 5 more minutes.

Sprinkle with chopped parsley and you’re done!

Serve warm as a side dish.

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