Sautéed balsamic Tenderstem® and mushrooms
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)
- 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
In a small bowl, mix together all the sauce ingredients. Taste and adjust, if needed. Set aside.
Add the oil to a large sauté pan (with a lid but leave it off for now) on a medium-high heat.
Add the sliced mushrooms and cook for 5 minutes, shaking or stirring them every now and then.
Add in the sauce and stir to coat the mushrooms. Add the Tenderstem®, put on the lid and cook for 5 minutes. Serve.