Low Sodium Savory Stewed Mushrooms
Discover a satisfying and heart-healthy side dish with this Low Sodium Savory Stewed Mushrooms recipe. Packed with robust flavor, this dish combines tender cremini mushrooms caramelized to perfection, enhanced by aromatic shallots, garlic, and a medley of fresh herbs like thyme and rosemary. Simmered in low sodium vegetable broth and balsamic vinegar for a rich, tangy sauce, the mushroom mixture is thickened with a cornstarch slurry for a luscious finish. Perfectly seasoned with black pepper and garnished with fresh parsley, this dish is great on its own, as a topping for grains, or alongside your favorite protein. Ready in under an hour, this recipe is tailored for those seeking bold flavor without excess sodium.
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Recipe Information
Ingredients
- 500 grams cremini mushrooms, sliced
- 2 tablespoons olive oil
- 2 whole shallots, finely chopped
- 3 whole garlic cloves, minced
- 300 ml low sodium vegetable broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 0.5 teaspoon black pepper, freshly ground
- 1 whole bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
Clean the cremini mushrooms with a damp paper towel to remove any dirt and slice them evenly.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped shallots and sauté for about 2-3 minutes until translucent.
Stir in the minced garlic and sauté for another minute until fragrant.
Increase the heat to medium-high and add the sliced mushrooms to the pan, stirring occasionally, until they release their juices and begin to caramelize, about 5-7 minutes.
Add the low sodium vegetable broth, balsamic vinegar, thyme, rosemary, black pepper, and bay leaf.
Reduce the heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a smooth slurry.
Uncover the skillet, remove the bay leaf, and gradually stir in the cornstarch slurry to the mushroom mixture.
Continue cooking for an additional 5 minutes until the sauce has thickened to your desired consistency.
Remove from heat and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.3 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2288 mg | 49% | |
*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.
