This is an easy side dish recipe for your table. This is a gluten, dairy and egg free recipe for everyone to enjoy!
16 ounces Baby Bella mushrooms
2 tablespoons vegan butter
1/4 cup of cold water
1/4 cup gluten free soy sauce
1 teaspoon worcestershire sauce
1 tablespoon of balsamic vinaigrette
2 1/2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoons black pepper
1 1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoons fresh chopped parsley
In a small bowl mix the water, soy sauce, worcestershire sauce, balsamic vinaigrette, brown sugar, thyme, black pepper, garlic and cayenne pepper. Set aside.
Wash the mushrooms and pat dry.
Cut the mushrooms in half.
On medium, melt 2 tablespoons vegan butterin a large pan.
Add mushrooms to the melted butter face down. Continue to cook the mushrooms on medium until they are golden brown.
Keeping the heat on medium, add in the glaze and continue cooking on medium for 5 minutes or until the glaze has thickened. See picture below for a reference. Stir frequently so the glaze does not burn.
Take off heat and let the mushrooms sit for 5 minutes. Sprinkle on the parsley before serving.