Ingredients
Mushrooms
- 2 tbsp Olive Oil
- 1 lb Button Mushrooms Cleaned and Halved
- 1 Medium Onion Finely Chopped
- 2 Garlic Cloves Minced
- 1/4 cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Hoisin Sauce
- 1 tsp Sesame Oil
- 1 tsp Grated Fresh Ginger
- 1/4 tsp Red Pepper Flakes Optional for a bit of Heat
- 1/4 cup Water
- 1 tbsp Cornstarch Mixed with 2 tbsp Water Slurry
- 2 Green Onions Thinly Sliced for Garnish
- 1 tbsp Sesame Seeds For Garnish
Rice
- 2 cups Jasmine Rice Substitute Basmati Rice
- 4 cups Water
- 1/2 tsp Salt
Instructions
Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium pot, bring 4 cups of water and 1/2 tsp salt to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
Cook the Vegetables and Mushrooms:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped onion and cook for3-4 minutes until it becomes translucent.
- Add the minced garlic and cook foranother minute until fragrant.
- Add the halved button mushrooms and cook for 5-7 minutes until they are browned and tender.
- Add the sliced red bell pepper, yellow bell pepper, and snap peas. Cook for an additional 3-4 minutes until the vegetables are tender-crisp.
Prepare the Sauce:
- In a small bowl, whisk togetherthe soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, grated ginger,and red pepper flakes (if using)
- Pour the sauce over the mushroom and vegetable mixture and stir to coat evenly.
- Add 1/4 cup water to the skillet and bring the mixture to a simmer.
Thicken the Sauce:
- Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and coats the mushrooms and vegetables.
Serve:
- Divide the steamed rice among fourbowls or plates.
- Top with the sweet andsavory mushroom and vegetable mixture.
- Garnish with thinly sliced green onions and sesame seeds.
Nutrition Facts
Sweet and Savory Mushrooms
Per
520 g
Calories
490
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Carbohydrates
89
g
30
%
Fibre
4
g
17
%
Sugars
15
g
17
%
Protein
14
g
28
%
Sodium
1250
mg
54
%
Calcium
50
mg
5
%
Iron
2.6
mg
14
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef
