Low Sodium Braised Mushrooms
Delight your taste buds with this flavorful yet heart-healthy recipe for **Low Sodium Braised Mushrooms**, a dish that proves you don’t need excess salt to achieve incredible flavor. Earthy button mushrooms are slowly simmered in a blend of low-sodium vegetable broth and dry white wine, absorbing the rich, aromatic essence of sautéed shallots, garlic, and fresh thyme. A final touch of unsalted butter creates a silky, glossy sauce that pairs beautifully with the tender mushrooms. Ready in under an hour and ideal for serving as a side dish or over grains like quinoa or rice, this low-sodium recipe is packed with umami and makes clean eating a breeze. Garnished with freshly chopped parsley, it’s both visually stunning and bursting with natural flavor. Perfect for those seeking a savory, health-conscious option, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 2 tablespoons Olive oil
- 2 Shallots, finely chopped
- 3 Garlic cloves, minced
- 1 cup Low sodium vegetable broth
- 0.5 cup Dry white wine
- 1 tablespoon Fresh thyme, leaves only
- 0.5 teaspoon Black pepper
- 1 tablespoon Unsalted butter
- 2 tablespoons Parsley, chopped for garnish
Instructions
Clean the mushrooms by wiping them with a damp cloth or soft brush to remove any dirt. Trim the stems if necessary, and cut larger mushrooms in half or quarters to ensure even cooking.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the shallots and cook until they begin to soften, about 3 minutes.
Add the minced garlic to the pan and continue to cook for another minute, stirring frequently to prevent burning.
Increase the heat to medium-high and add the mushrooms to the pan. Cook until they begin to brown and release their moisture, approximately 5-7 minutes.
Pour in the dry white wine and scrape up any brown bits from the bottom of the pan. Let it simmer for about 2 minutes to slightly reduce the wine.
Add the low sodium vegetable broth and fresh thyme to the mushrooms. Bring to a gentle simmer and then reduce the heat to medium-low.
Cover the pan and let the mushrooms braise for about 25-30 minutes, stirring occasionally to ensure even cooking.
Remove the lid and increase the heat to medium. Allow the liquid to reduce by half, which should take about 5 minutes.
Add the unsalted butter to the pan and stir until melted and the sauce is glossy. Season with black pepper.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2015 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
