brown rice, for serving(I use frozen brown rice to save time!)
black pepper, to taste
Instructions
First, prepare the mushrooms. Some people say you should never wash mushrooms, but I'm sorry y'all, I gotsta! If you're a germaphobe like me, just give them a quick rinse (to get all the dirt off), and then pat dry with a towel. Remove the stems from caps; slice caps into thin strips, as well as the stems! Then set aside.
In a large skillet, heat oil on medium heat. Add fresh ginger and garlic, then saute for 1-2 minutes. Add mushrooms, and stir continuously, to prevent sticking. Once the mushrooms start to release their juices, you won't have to worry about them sticking to the pan. Cook for about 15 minutes, or until the mushrooms have shrunk in size and some of the juice has absorbed.
Meanwhile, whisk sauce ingredients together and set aside. If you're using frozen brown rice for serving, now is the time to heat that in a not-stick skillet or medium pot.
When the mushrooms look close to done (after cooking for about 15 minutes), you can add the sauce ingredients and stir. Turn your heat down to medium low, and continue cooking for an additional 5 minutes. Sauce should thicken and bubble. Once the rice is cooked through, and the mushrooms are cooked and sauce is thick, remove from heat. Stir in sliced green onions. Serve mushrooms with brown rice.
Notes
*If you don't have access to large portobello mushrooms, you can always use 2-3 lbs of sliced baby bella mushrooms instead. Just remember that mushrooms SHRINK, so you always need to get double what you think you need!