Sauteed Tenderstem with Garlic Mushrooms

Ingredients:

  • 200 g Tenderstem

  • 200 g chestnut mushrooms, sliced

  • 2 tsbp vegetable oil, (such as light olive oil or coconut oil)

FOR THE BALSAMIC SAUCE:

  • 2 tbsp soy sauce, (or tamari /coconut aminos for gluten-free version)

  • 2 tbsp balsamic vinegar

  • 3 garlic cloves, minced

  • salt and pepper, to taste

Instructions:

TO MAKE THE SAUCE

  • In a small bowl or jug, mix together all the sauce ingredients. Taste and adjust, if needed and set aside.

TO COOK THE MUSHROOMS & TENDERSTEM

  • Add the oil to a large sauté pan (with a lid but leave it off for now) on 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 tender stem, put on the lid and cook for 5 minutes.

  • Serve and enjoy! This makes a wonderful side dish but can also be made into a main meal too.