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Bourbon Mushrooms

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings



  • 1 pound button or other mushrooms or a combination sliced
  • 1 onion halved then thinly sliced
  • 6 garlic cloves 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
  • 2 tablespoons bourbon dry white wine, or pineapple juice
  • 1 tablespoon pure maple syrup
  • 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 and 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, 1/4 cup at a time. Serve warm over rice, potatoes, barley, or pasta.
  3. Kim’s Hint: I like to use a mix of sliced portobello and shiitake mushrooms for an especially meaty texture. This makes a wonderful addition to a baked potato bar!