Sautéed Mushrooms

5 from 1 vote

Feel free to vary the herbs to vary the flavor profile. Rosemary, tarragon, or oregano make excellent variations. Add 1/4 cup wine and cook until no liquid remains before adding the balsamic and soy for an extra layer of flavor.

Course Side Dish

Cuisine American

Keyword american, Christmas, dairy-free, easy, egg-free, fast, holiday, mushroom, nightshade-free, nut-free, side, thanksgiving, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 86kcal

Author Jenny Ross

Ingredients

1 tablespoon butter or avocado or olive oil for dairy-free
1/2 pound mushrooms sliced
2 garlic cloves minced
1/4 teaspoon thyme dried
1/2 tablespoon balsamic vinegar
1/2 tablespoon gluten-free soy sauce or coconut aminos
fresh parsley minced, optional

Instructions

Heat a large non-stick saucepan over medium high heat. When hot, add butter to the pan along with the mushrooms and a bit of salt. Sauté, stirring occasionally until the mushrooms are soft and beginning to brown, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the thyme, balsamic, and soy. Cook until no liquid remains then stir in parsley.

Notes

Protein:Energy Quotient [calories]: 0.32

Nutrition