For the Love of Mushrooms: a 3 Minute Sautée

Yesterday, my father came by (and by 'came by' I meant drove 130+ km) to babysit my little sunshine while I went to shoot photos for a spa. Say what you may about the superficiality of Instagram Influencers, we get free spa days and that is not something I can possibly complain about!

This is the 3 minute sautée I decided to prepare for his lunch. As he follows a gluten-free diet, I opted for a simple Asian rice mushroom situation. I had no intention of posting this until I saw how photogenic and delicious-looking it was. I find that cooking for someone, even if it only takes you minutes, truly shows appreciation and love. So try to do it more often!

You will need,

Mushrooms of your choice (5 large Cremini in my case)

Ginger powder (or fresh, 1 tbsp)

Soy sauce (2 tbsp)

Sesame oil (3-4 tbsp)

Brown sugar (1 tbsp)

Scallions (2, thinly sliced)

Rice (I chose calrose rice, 3/4 cup, which fills 1 bowl once cooked)

Sesame seeds (a pinch, for garnish)

*If these ingredients ring a bell, it is because this is basically a vegan version of my Korean beef bowl! This is a great example of how mushrooms can replace meat in so many Asian meals.

Three steps,

1. Slice all ingredients.

2. Toss all ingredients together in a skillet over medium heat for a few minutes (5-6), until the mushrooms are soft and have shrunken.

3. Serve over rice and garnish with sesame seeds.