Sautéed balsamic Tenderstem® and mushrooms

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Recipe

A great dish to eat your way to five-a-day, this delicious side combines mushroom and Tenderstem® in a delicious balsamic dressing. A great accompaniment to meat or fish, this side is ready in less than 20 minutes.

Recipe created by food blogger, Wallflower Kitchen (www.wallflowerkitchen.com)

  • 5 mins preparation
  • 10 mins cooking
  • Serves 2 (as a side dish)
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recipe PDF
You’ll need:
  • 200g Tenderstem®
  • 200g chestnut mushrooms, sliced
  • 2 tbsp vegetable oil (such as olive oil or coconut oil)
For the balsamic sauce:
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves, minced
  • Salt and pepper, to taste
  1. In a small bowl, mix together all the sauce ingredients. Taste and adjust, if needed. Set aside.

  2. Add the oil to a large sauté pan (with a lid but leave it off for now) on a medium-high heat.

  3. Add the sliced mushrooms and cook for 5 minutes, shaking or stirring them every now and then.

  4. Add in the sauce and stir to coat the mushrooms. Add the Tenderstem®, put on the lid and cook for 5 minutes. Serve.

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