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Vegan Spicy Teriyaki King Trumpet Mushrooms
Feeds 2 with rice & a side veggie
9 or more ounces of King Trumpet or Oyster mushrooms
1 cup water
2 TBS brown sugar
1 TBS sesame oil
2 TBS minced ginger
6 TBS low sodium soy sauce
1 TBS sambal oelek (chili paste) – optional
1 TBS vegan oyster or mushroom sauce
1/4 cup cornstarch whisked into 1/4 cup water
Cooking spray (or oil)
GARNISH – steamed rice & bok choy & sesame seeds
Cut the tops off the mushrooms & either set aside for some other use or use in this recipe. Slice the stems 1/2 inch thing. Score them in a criss-cross & set aside.
Warm the water, sugar, sesame oil, ginger, soy sauce, sambal oelek, and oyster/mushroom sauce until the sugar dissolves. Pour over the mushrooms & let marinate for 20-30 minutes.
Steam your rice, adding boy choy in the final three minutes.
Heat a pan treated with cooking spray or 1 tsp of oil. Reserving the marinade aside – sear the mushrooms on both sides until browned & caramelized. Set aside. Bring the marinade to a boil in that same pan & add the cornstarch mixture. Heat until thick.
Add mushrooms to the sauce, heat through & serve atop steamed rice & bok choy. Garnish with sesame seeds.