Recipe Details
Ingredients
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2 ½cupscremini mushrooms
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1 ½cupsoyster mushrooms
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½cupbrown champignon mushrooms
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2cupsclamshell (shimeji) mushrooms, trimmed
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1smallonion, chopped
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1shallot, minced
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1(1 inch) piecefresh ginger, grated
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1clovegarlic, minced
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1teaspoonvegetable oil
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½cuplow-sodium vegan vegetable broth
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½cupreduced-sodium tamari
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¼cupAsian pear, peeled and shredded
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3tablespoonsbrown rice syrup
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2tablespoonssesame oil
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2tablespoonsgochujang (Korean hot pepper paste), or to taste
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1tablespoonChinese rice wine vinegar
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2tablespoonscool water
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2tablespoonscornstarch
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2green onions, chopped
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1tablespoonblack sesame seeds
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1tablespoonsesame seeds
Cooking Directions
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Wash cremini, oyster, and champignon mushrooms under running water, scrubbing with a mushroom brush to remove any dirt. Cut mushrooms in half, placing on clean dish towel. Delicately pull shimeji mushrooms apart and rinse.
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Select Saute function on a multi-functional pressure cooker (such as Instant Pot). Saute onion, shallot, ginger, and garlic in vegetable oil until fragrant, about 3 minutes. Turn off Saute function. Add broth, tamari, pear, brown rice syrup, sesame oil, gochujang, and rice wine vinegar. Mix well. Add mushrooms and gently toss to coat. Close the lid and let marinate for 10 minutes.
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Lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure naturally according to manufacturer’s instructions, about 10 minutes. Manually release any remaining pressure, about 10 minutes more.
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Turn Saute function back on. Mix water and cornstarch together; add slurry to mushrooms, mixing constantly to a create a thick gravy. Turn off Saute function. Serve with green onions and sesame seeds.
Editor’s Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories230 | |
% Daily Value * | |
Total Fat 8g |
11% |
Saturated Fat 1g |
6% |
Sodium 1253mg |
54% |
Total Carbohydrate 29g |
11% |
Dietary Fiber 3g |
11% |
Total Sugars 15g |
|
Protein 9g |
19% |
Vitamin C 4mg |
5% |
Calcium 60mg |
5% |
Iron 2mg |
10% |
Potassium 356mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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