The best bourbon mushroom that’s easy, vegan, and tastes just like you may remember minus the poultry. This bourbon sauce has a deep flavor with hints of apple which is really yummy. Generally I like to enjoy this over a big bowl of fried rice, but you could eat it with white rice or noodles if you’d like. Ready in 20 minutes or less, this may just become your new favorite dish.
2 Tbsp. avocado oil
2 lbs. baby Bella mushroom caps
1 grated garlic clove
1/4 tsp. ginger, grated
3/4 tsp. red pepper flakes
1/4 cup organic apple juice
1/3 cup light brown sugar
1 Tbsp. tomato paste
1 Tbsp. apple cider vinegar
1/2 cup water, reserve 1 Tbsp.
1/3 cup organic tamari sauce
2 tsp. cornstarch
- In a sauce pot over medium heat, add all sauce ingredients (except cornstarch) and bring to a boil. Reduce heat to low and simmer for 15 minutes. Once done, mix together cornstarch and remaining water and pour slurry into pot. Simmer until sauce thickens and remove from heat.
- Heat oil in a large skillet over medium-high heat with mushrooms, sautéing until lightly brown. Evenly coat with the sauce and cook for 2 minutes.
- Serve mushrooms over bed of white rice and garnished with green onions.
Chef’s tip: For a more thick sauce, add extra cornstarch.