Vegan Bourbon Mushrooms and Rice

Seared mushrooms tossed in a sticky, sweet Bourbon sauce. Served over rice.

Ingredients

• 16 oz. Mushrooms, I used button mushrooms
• 2 Tbsp. + 2 tsp. Olive oil, divided
• 2 Cloves Garlic, chopped
• 1/4 tsp. Ginger, grated
• 1/4 C. Apple juice
• 1/4 C. Soy sauce or gluten free Tamari
• 1/3 C. + 1 Tbsp. Water, divided
• 1/4 C. Bourbon
• 1 Tbsp. Apple cider vinegar
• 1 Tbsp. Tomato paste
• 1/4 C. Coconut sugar
• 1 Tbsp. Corn starch
• 1 C. Rice
• Salt and Pepper to taste

Instructions

• Begin to cook your rice according to package instructions. 
• While your rice is cooking, cut your mushrooms into quarters. 
• Then heat the 2 Tbsp. olive oil in a non stick pan on high. Once the pan is hot, add the mushrooms, toss. Sear the mushrooms, reducing heat if needed. The mushrooms will release their liquid after a few minutes, then continue cooking for another 3-5 minutes until they are nice and brown. Season with a little salt and pepper and then remove from the pan and set aside. 

Next Instruction recipe in : www.rabbitandwolves.com

Share this post