Garlic Balsamic Mushrooms
These garlic balsamic mushrooms are an easy and flavorful side dish. This simple dish is vegan, paleo, whole30 and AIP-compliant.
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
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 11.2g | Protein: 5.1g | Fat: 9.9g | Fiber: 1.7g