These garlic balsamic mushrooms are an easy and flavorful side dish. This simple dish is vegan, paleo, whole30 and AIP-compliant.

Garlic Balsamic Mushrooms

 

How to make this Garlic Balsamic Mushroom Recipe

  1. Prepare the balsamic glaze: Whisk the balsamic vinegar, coconut aminos, and coconut sugar together in a small bowl. Set aside.
  2. 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.
  3. 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.

Garlic balsamic mushrooms

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Garlic Balsamic Mushrooms


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

These garlic balsamic mushrooms are an easy and flavorful side dish. This simple dish is vegan, paleo, whole30 and AIP-compliant.


Scale

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
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tsp fresh thyme leaves

Instructions

  1. Whisk the balsamic vinegar, coconut aminos, and coconut sugar together in a small bowl. Set aside.
  2. Using a large saute pan, heat the avocado oil over medium heat.
  3. 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.
  4. 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.
  5. Pour in the balsamic mixture to the pan and stir to coat the mushrooms. Allow the balsamic mixture to reduce for 1-2 minutes.
  6. Remove the mushrooms from the heat and serve warm.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Sides
  • Method: Stove Top
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 145
  • Fat: 9.9g
  • Carbohydrates: 11.2g
  • Fiber: 1.7g
  • Protein: 5.1g

Garlic Balsamic Mushrooms