• Kim Campbell

Bourbon Mushrooms

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.

Serves: 4

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!

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