I’m excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
We eat a lot of mushrooms in our house. Mr. KISS in the Kitchen loves the flavor while I love how easy they are to prepare, the flavor and the nutrition! I also love that Monterey Mushrooms has organic mushrooms available and they can quickly shift from growing conventional mushrooms to certified organic mushrooms, based on consumer demands. They make new compost every time they grow the crop and it takes 30 days to make new compost, 60 days to grow, so every 90 days they can produce a new organic crop. Every other day they start a new compost so there’s an opportunity to choose organic or conventional every other day!
This sautéed mushroom recipe could not be any easier. One pot, less than 15 minutes and so much flavor. I like to use a combination of avocado oil, balsamic vinegar, maple syrup, coconut aminos and thyme, but I feel like the recipe is pretty forgiving if you don’t have all those ingredients on hand. I’ve used butter instead of oil, gluten-free soy sauce instead of coconut aminos and even white balsamic and they’ve still turned out great, but my favorite combination is listed below.
Baby bella mushrooms are my personal favorite mushroom variety and I love having an organic option. I also love that this recipe tastes really fancy but requires minimal effort. I’ve made these for a Christmas meal and I’ve served them on a weeknight. Mushrooms are so versatile and a low maintenance vegetable to prepare, which in my house is a big win!
KISS Tip: Purchase whole baby bella mushrooms and cook a little longer for an even meatier side dish!
Maple Balsamic Sautéed Mushrooms
- 32 oz. organic, sliced baby bella mushrooms
- 3 Tbsp avocado oil
- 4 Tbsp maple syrup
- 4 Tbsp balsamic vinegar
- 3 Tbsp coconut aminos (can substitute soy sauce or GF soy sauce, but would reduce to 1 1/2 Tbsp given sodium content)
- 1/2 tsp black pepper
- 2 sprigs fresh thyme
- Put mushrooms in skillet with avocado oil over medium heat and cook for 3-4 minutes until mushrooms begin to slightly soften.
- Mix maple syrup, balsamic, coconut aminos and pepper in glass measuring cup and whisk well.
- After mushrooms have slightly softened, pour in liquid mixture into skillet and continue to saute until mushrooms are soft and tender, approximately 10 minutes.
- While they are sautéing, remove thyme leaves from 2 sprigs and toss in pan.
- Once mushrooms are finished cooking, remove from heat and cover with foil until ready to serve. Enjoy on top of your favorite protein or as a side dish!
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