This bowl of Mushrooms in oil-free Korean BBQ sauce on brown Jasmine rice is simple, fresh and tasty 🌱 ⠀
Prepare Sauce: Whisk together: 2 tbsp Korean fermented hot pepper paste (gochujang), 2 tbsp maple syrup (or to taste), 2 tbsp tamari, 1 tsp rice wine vinegar, 2 tsp water (or sesame oil). Mix well. Adjust ingredients to taste. 🍂Cook mushrooms: Wipe 1lb white or Baby Bella mushrooms clean with moist paper towel. (Do not wash.) Slice into chunky pieces. 🍂Oil-free option: Add mushrooms to heated non-stick skillet. (I use ceramic.) Add a splash of water to hot skillet to create steam and allow mushrooms to start to cook. Then add sauce to skillet and stir with mushrooms for another minute or so until sauce is hot and starts to stick. 🍂Non oil-free option: heat neutral oil or vegan butter and add mushrooms to heated skillet. Sauté until mushrooms start to brown. Add sauce and mix another minute while heating until sauce is hot and starts to stick. Serve.