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Recipes » Side Dishes » Bourbon Mushrooms
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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)

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

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.

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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