Name: Bourbon Mushrooms
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 pound button or other mushrooms or a combination, sliced; 1 onion, halved then thinly sliced; 6 garlic cloves, minced; ¼–½ cup low-sodium vegetable broth; ½ cup low-sodium vegetable broth, or more as needed; ½ cup unsweetened applesauce; ¼ cup tomato paste; 3 Tbsp balsamic vinegar; 2 Tbsp low-sodium tamari; 2 Tbsp bourbon, dry white wine, or pineapple juice; 1 Tbsp pure maple syrup; 1½ Tbsp cornstarch; 1 tsp grated fresh ginger; ⅛ tsp red pepper flakes

Recipes » Side Dishes » Bourbon Mushrooms

By Kim Campbell

(2)

Bourbon mushrooms are traditionally prepared with butter, cream, and beef broth and served with a side of steak. In this recipe, it's the mushrooms that absorb the unique flavors of the savory sauce, while also adding a chewy texture.

Prep: 15 mins Cook: 20 mins Yield: 4 servings

Gluten Free Low Sugar Nut Free

These mushrooms are especially delicious served over brown rice, mashed or baked potatoes, barley, or whole-grain pasta.

Reprinted fromThe PlantPure Kitchen (BenBella Books, 2017)

Ingredients

Vegetables

1 pound button or other mushrooms or a combination, sliced
1 onion, halved then thinly sliced
6 garlic cloves, minced
¼–½ cup low-sodium vegetable broth

Sauce

½ cup low-sodium vegetable broth, or more as needed
½ cup unsweetened applesauce
¼ cup tomato paste
3 Tbsp balsamic vinegar
2 Tbsp low-sodium tamari
2 Tbsp bourbon, dry white wine, or pineapple juice
1 Tbsp pure maple syrup
1½ Tbsp cornstarch
1 tsp grated fresh ginger
⅛ tsp red pepper flakes

Instructions

1. In a large skillet over medium-high heat, sauté the mushrooms, onion, and garlic in a little of the vegetable broth until the mushrooms are tender, about 8 minutes. Add more vegetable broth as needed to keep the vegetables from sticking.
2. In a small bowl, whisk together the sauce ingredients until well combined. Add the sauce to the skillet with the mushrooms, reduce the heat to medium, and cook until bubbly and thickened, 3 to 4 minutes. Reduce the heat to low and continue cooking for another 10 minutes. If you like your sauce thinner, add more vegetable broth, ¼ cup at a time. Serve warm over rice, potatoes, barley, or pasta.

Cooking Tips

1. I like to use a mix of sliced portobello and shiitake mushrooms for an especially meaty texture. This makes a wonderful addition to a baked potato bar!