Vegan Taiwanese Three Cup Mushrooms

Ingredients

• 1 lb Shiitake Mushrooms
• 8 oz Oyster Mushrooms
• 3 tbsp Sesame Oil
• 3 tbsp Rice Wine
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Ginger
• 6 cloves Garlic
• 1/2 cup Thai Basil
• 1 small Red Chili
• 1 tsp Maple Syrup

Instructions

1. 1Prepare your mushrooms: slice the 1 lb shiitake mushrooms into 1/4-inch thick pieces and roughly chop the 8 oz oyster mushrooms into bite-sized pieces.
2. 2Heat a 12-inch skillet or wok over medium-high heat (400°F / 200°C). Add the 3 tbsp sesame oil.
3. 3Add the 2 tbsp ginger and 6 cloves garlic to the hot oil. Sauté for 1 minute until you can smell their fragrance, being careful not to burn them.
4. 4Add the sliced shiitake mushrooms and chopped oyster mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have softened and are lightly browned.
5. 5Pour in the 3 tbsp rice wine, 3 tbsp soy sauce (Gluten-Free Tamari), and 1 tsp maple syrup. Stir everything together and bring the mixture to a simmer.
6. 6Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes. This allows the flavors to combine.
7. 7Remove the lid and stir in the 1/2 cup Thai basil and 1 small red chili (sliced if you prefer less heat). Cook for 1 minute more, just until the basil leaves begin to wilt.
8. 8Serve the Vegan Taiwanese Three Cup Mushrooms hot, ideally with cooked rice or quinoa.

Substitutions

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