The Best Garlic Balsamic Mushrooms
These garlic balsamic mushrooms are an easy and flavorful side dish. This simple dish is vegan, paleo, whole30 and AIP-compliant.
How to make this Garlic Balsamic Mushroom Recipe
- Prepare the balsamic glaze: Whisk the balsamic vinegar, coconut aminos, and coconut sugar together in a small bowl. Set aside.
- Cook the mushrooms: Using a large saute pan, heat the avocado oil over medium heat. Add the mushrooms to the pan and season with salt and pepper. Allow sauteing undisturbed for 1-2 minutes. Begin to stir and saute for another 2-3 minutes. Add the garlic, shallots, and thyme to the pan. Continue to stir and rotate the mushrooms for another 3-4 minutes to allow the garlic to cook and the mushrooms to become soft.
- Add the glaze: Pour in the balsamic mixture to the pan and stir to coat the mushrooms. Allow the balsamic mixture to reduce for 1-2 minutes. Remove the mushrooms from the heat and serve warm.
Tips & Tricks for Balsamic Mushrooms
Buy whole mushrooms
Whole mushrooms that are then halved give a lot more bite to the recipe than presliced mushrooms.
Use a large saute pan
Overcrowding the pan can make the mushrooms cook unevenly.
Can you make these mushrooms ahead of time?
Yes! They’re best fresh, but you can quickly reheat them in a pan if needed.
Can you make this recipe coconut free?
Yes! You can easily leave out the coconut aminos from the recipe.
How do you store these garlic balsamic mushrooms?
I store these mushrooms in an airtight glass container. If you’re planning to serve these as at a dinner or holiday you’re attending, you can store them in a serving dish and tightly cover it.
The Ingredients You’ll Need
Baby Bella mushrooms
I find that baby Bella mushrooms have the most flavor for this recipe. You can saute them whole, or slice them in half.
Garlic, shallots, and thyme
Balsamic vinegar, coconut aminos, and coconut sugar
This mixture is added towards the end so the balsamic doesn’t over reduce. You can leave out the sugar for whole30.
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Garlic Balsamic Mushrooms
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Ingredients
- 3 tbsp balsamic vinegar
- 1 tbsp coconut aminos
- 2 tsp coconut sugar, omit for whole30
- 2 tbsp avocado oil
- 16 oz baby bella mushrooms, whole or sliced in half
- ½ tsp sea salt
- ¼ tsp black pepper, omit for AIP
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tsp fresh thyme leaves
Instructions
- Whisk the balsamic vinegar, coconut aminos, and coconut sugar together in a small bowl. Set aside.
- Using a large saute pan, heat the avocado oil over medium heat.
- Once the oil is shimmering, add the mushrooms to the pan and season with salt and pepper. Allow to saute undisturbed for 1-2 minutes, and then begin to stir around the pan with a wooden spoon. Saute for another 2-3 minutes.
- Add the garlic, shallots, and thyme to the pan. Continue to stir and rotate the mushrooms for another 3-4 minutes to allow the garlic to cook and the mushrooms to become soft.
- Pour in the balsamic mixture to the pan and stir to coat the mushrooms. Allow the balsamic mixture to reduce for 1-2 minutes.
- Remove the mushrooms from the heat and serve warm.
Notes
A hit! Absolutely delicious!
thank you!!
These were delicious, and even better as leftovers. I paired them with the cauliflower “Mac and cheese” from the “Comfort Food” cookbook. I will definitely make these again.
Yay! So happy that you loved them!
Could you use date sugar in place of coconut sugar?
Wow – this recipe is one I am keeping forever. It’s simple ingredients but the combination is so incredibly flavorful I want to eat the entire recipe.