Slow-Cooked Balsamic Onions and Mushrooms
Ingredients
- 3 medium yellow onions, thinly sliced into rings or half-moons
- 1 pint cremini or white button mushrooms, thinly sliced
- 1/4 cup balsamic vinegar
- 1/8 teaspoon black pepper
- 1 teaspoon minced fresh rosemary
- 3 cloves garlic, minced
- 1 tablespoon maple syrup
- 1 teaspoon reduced-sodium tamari
- 1/2 teaspoon arrowroot powder (optional)
Instructions
- Set a slow cooker to high heat. Place the onions and mushrooms in the bottom of the slow cooker.
- Mix the remaining ingredients together in a small bowl. Pour evenly over the onions and mushrooms and toss to thoroughly coat.
- Slow cook for 4 hours, until the onions and mushrooms are soft and dark.
- Turn off the heat, and sprinkle the arrowroot evenly on top. Stir in the arrowroot, and let the onions and mushrooms sit for 10 minutes. Serve immediately.
- Refrigerate any leftovers in an airtight container for up to five days.
Notes
Recipe from No Meat Athlete
https://www.nomeatathlete.com/vegan-thanksgiving/