Ingredients

The following ingredients have 3 Servings
  • 3 tbsp balsamic vinegar
  • 1 tbsp coconut aminos
  • 2 tsp coconut sugar (omit for whole30)
  • 2 tbsp avocado oil
  • 16 oz baby bella mushrooms, whole or sliced in half
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tsp fresh thyme leaves

Instruction

  • Whisk the balsamic vinegar, coconut aminos, and coconut sugar together in a small bowl. Set aside.
  • Using a large saute pan, heat the avocado oil over medium heat.
  • Once the oil is shimmering, add the mushrooms to the pan and season with salt and pepper. Allow to saute undisturbed for 1-2 minutes, and then begin to stir around the pan with a wooden spoon. Saute for another 2-3 minutes.
  • Add the garlic, shallots, and thyme to the pan. Continue to stir and rotate the mushrooms for another 3-4 minutes to allow the garlic to cook and the mushrooms to become soft.
  • Pour in the balsamic mixture to the pan and stir to coat the mushrooms. Allow the balsamic mixture to reduce for 1-2 minutes.
  • Remove the mushrooms from the heat and serve warm.