Rich and earthy umami. A sweet syrupy glaze. Creamy coconut notes. Let’s not forget: a hint of fresh thyme. That’s the flavorful experience your tongue enjoys with every spoonful of these warm Maple Balsamic Mushrooms. This fantastic dish is perfect for sticking on top of the main course or served as a tasty side. The mushrooms are a rare combination of low-cal and sweet — not to mention, they’re super quick to make.
A sincere thank you goes out to Shannon at Kiss in the Kitchen for sharing her absolute favorite mushroom recipe with us.
- 32 oz organic, sliced Baby Bella mushrooms
- 3 Tbsp avocado oil
- 4 Tbsp maple syrup
- 4 Tbsp balsamic vinegar
- 3 Tbsp coconut aminos (can substitute soy sauce or GF soy sauce, but would reduce to 1 1/2 Tbsp given sodium content)
- 1/2 tsp black pepper
- 2 sprigs fresh thyme
Put mushrooms in a large skillet with avocado oil over medium heat and cook for 3-4 minutes until mushrooms begin to slightly soften.
Mix maple syrup, balsamic, coconut aminos and pepper in glass measuring cup and whisk well.
After mushrooms are slightly softened, pour liquid mixture into skillet and continue to saute until mushrooms are fully soft and tender, approximately 10 minutes.
While they are sautéing, remove thyme leaves from 2 sprigs and toss in pan.
Once mushrooms are finished cooking, remove from heat and cover with foil until ready to serve. Enjoy on top of your favorite protein or as a side dish!