Name: Caramelized Mushroom and Kielbasa Skillet
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz smoked kielbasa sausage, sliced into 1/2-inch thick pieces; 10 oz cremini mushrooms, cleaned and quartered; 1 small yellow onion, thinly sliced; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme); 1/2 tsp smoked paprika; 1/4 tsp black pepper; 1/4 tsp kosher salt (plus more to taste); 1 tbsp sherry vinegar or red wine vinegar; 1 tbsp chopped fresh parsley (for garnish)

Caramelized Mushroom and Kielbasa Skillet

RoastedPepper6222

This Caramelized Mushroom and Kielbasa Skillet is a one-pan wonder that brings together the deep savoriness of golden-browned mushrooms and smoky kielbasa. Slow-cooked onions offer sweetness, while a splash of vinegar at the end brightens up the dish and balances the richness. A touch of smoked paprika and fresh herbs add warmth and dimension, making this dish perfect for a cozy dinner. Serve it as a hearty main or an impressive side—either way, it’s bound to become a comfort-food favorite. Bonus: Ready in about 30 minutes with minimal cleanup!

Ingredients

Instructions

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and the kielbasa slices. Cook until browned on both sides, about 4-5 minutes. Remove kielbasa to a plate and set aside.
Lower heat to medium. Add remaining 1 tbsp olive oil and butter to the skillet. Add sliced onions and a pinch of salt. Cook, stirring, until onions begin to soften and caramelize, about 4 minutes.
Add mushrooms and thyme to the skillet. Increase heat to medium-high. Let the mushrooms cook undisturbed for 3 minutes to encourage browning, then stir and continue cooking until golden and most liquid evaporates, about 6-8 minutes.
Stir in garlic, smoked paprika, and black pepper. Cook until fragrant, about 1 minute.
Return the browned kielbasa to the skillet. Toss everything together and cook for 2 more minutes to blend flavors.
Add vinegar to the pan and scrape up any browned bits, letting the acid cut through the richness. Taste and adjust seasoning with more salt or vinegar as needed.
Remove from heat. Sprinkle with chopped parsley just before serving. Serve hot, with crusty bread or over rice if desired.