Vegan Bourbon Mushrooms and Rice
Seared mushrooms tossed in a sticky, sweet Bourbon sauce. Served over rice.
Servings: 4
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.
- Now, in the same non stick pan, heat the 2 tsp. of olive oil on medium. Then add the garlic and ginger. Saute for a minute, then add the apple juice, soy sauce, the 1/3 Cup of water, the Bourbon, the apple cider vinegar, tomato paste and coconut sugar. Whisk to combine.
- Bring to a simmer, then reduce heat to low and continue to simmer on low for about 5-10 minutes. Make sure the Bourbon flavored has cooked off.
- Now whisk together the corn starch and remaining 1 Tbsp. of water. Then add that to the sauce. Whisk to combine, and cook for another minute until the sauce has thickened.
- Taste and adjust the sauce seasoning if needed. Then add the mushrooms into the sauce and toss to coat.
- Once the rice and mushrooms are done, serve the mushrooms and sauce over the rice.