Balsamic Tenderstem & Mushrooms

Sautéed Tenderstem® with Garlic Balsamic Mushrooms

An easy and delicious side dish, vegan & gluten-free. 

Course Side Dish
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes


  • 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


To make the sauce

  1. 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

  1. Add the oil to a large sauté pan (with a lid but leave it off for now) on a medium-high heat. 

  2. Add the sliced mushrooms and cook for 5 minutes, shaking or stirring them every now and then. 

  3. Add in the sauce and stir to coat the mushrooms. Add the tenderstem, put on the lid and cook for 5 minutes.

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