Recipes » Side Dishes » Bourbon Mushrooms
T. Colin Campbell Center for Nutrition Studies

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)



  • 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


  • 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!

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