My crush of the month is shiitake mushrooms. Perfect substitute for meat in many dishes like salads, soups and thai food. And you can glaze them in so many delicious ways. This is my favorite glaze right now.
I can never get enough of sweet potato fries – and if you like to make them too like shown in the picture just cut them up, turn them in the seasoning of your liking (I like paprika and garlic) and bake in the oven at 220 degrees celsius. Remember to add corn starch to the seasoning for really crispy fries!
Ingredients
- 3 cups shiitake mushrooms
- 4 1/2 tablespoon corn starch (maizena)
- Olive oil
- 1 tablespoon sesame oil
- 3 garlic cloves
- 2 tablespoon ginger powder (or freshly minced)
- 3 tablespoon brown sugar
- 2 tablespoon rice vinegar
- 4 tablespoon soy
- 2 teaspoon Sriracha sauce
- Scallions and sesame seeds for topping
- Rice for 4 people
Cook
- Start cooking the rice so it’s ready at the same time as the mushrooms
- Cut the mushrooms and turn them in 4 tablespoon corn starch
- Sauté the mushrooms in 2 tablespoon olive oil
- Put the mushrooms aside for now
- Saute minced garlic cloves and ginger in the sesame oil
- Add brown sugar and stir until resolved
- Add rice vinegar, 1/2 tablespoon corn starch and soy – stir
- Add the mushrooms to the mix and stir until every mushroom is glazed
- Taste with Sriracha sauce depending on how spicy you like it
- Prepare a bowl with rice, glazed mushrooms, scallions and sesame seeds for topping
Love, Nikoline
My Little Vegan Crush 