Updated: Jun 22, 2018
Bourbon Mushrooms are traditionally prepared with butter, cream, and beef broth served with a side of steak. However, it’s the mushrooms that absorb much of the unique flavors while also adding a chewy texture. I could not decide if this recipe was a sauce/gravy or entrée but it’s so delicious I felt it should be the center of your dinner plate. If you don’t want to use bourbon, feel free to substitute it for a light wine or even pineapple juice.
Prep Time: 15 minutes Cook Time: 15-20 minutes
1 pound button mushrooms or other mushrooms or a combination, sliced
1 onion, halved then thinly sliced
6 cloves garlic, minced
¼ to ½ cup low-sodium vegetable broth
½ cup low-sodium vegetable broth, or more as needed
½ cup unsweetened applesauce
¼ cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons low-sodium tamari sauce
2 tablespoons bourbon, dry white wine, or pineapple juice
1 tablespoon pure maple syrup
1 ½ tablespoons cornstarch
1 teaspoon grated fresh ginger
1/8 teaspoon red pepper flakes
1. In a large skillet over medium-high heat, sauté the mushrooms, onion, and garlic in a little of the vegetable broth until the mushrooms are tender, about 8 minutes. Add more vegetable broth as needed to keep the vegetables from sticking.
2. In a small bowl, whisk together the sauce ingredients until well combined. Add the sauce to the skillet, reduce the heat to medium, and cook until bubbly ad thickened, 3 to 4 minutes. Reduce the heat to low and continue cooking for another 10 minutes. If you like your sauce thinner, add more vegetable broth, ¼ cup at a time. Serve warm over rice, potatoes, barley, or pasta.
Kim’s Hint: I like to use a mix of sliced Portobello an shitake mushrooms for an especially meaty texture. This makes a a wonderful addition to a baked potato bar!