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Tasty Mushrooms in oil-free Korean BBQ sauce with brown Jasmine riceI call this…


🌱Tasty Mushrooms in oil-free Korean BBQ sauce with @lotusfoods brown Jasmine rice🌱I call this the ‘everything you need in life’ bowl! Ok maybe not quite EVERYTHING you need…😜Happy Tuesday friends .💛
🌱Recipe: 🍂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.
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