Bourbon Mushrooms
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
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
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
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
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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