Stir-Fried Portobellos with Soy-Maple Sauce (From The Complete Plant Based Cookbook by America’s Test Kitchen)

    I love mushrooms because they are delicious and filling. When I make a plant-based meal (or really any meal), I am always looking for ingredients and vegetables that make a hearty meal to keep me full. There is nothing worse than eating a meal and being hungry in just an hour. Mushrooms are a great main in plant-based entrees to help keep you full!

    This beautiful stir fry had a glaze, a sauce, and a combination of vegetables. The glaze was made from maple syrup, mirin, and soy sauce. This was used to coat the cooked mushrooms. The sauce was made from vegetable broth, soy sauce, mirin, rice vinegar, cornstarch, and sesame seed oil. For vegetables, I used carrots, and snow peas in addition to portobello mushrooms.

    This stir fry was  more time consuming than the average stir fry because you have to cook the mushrooms in batches before covering them in glaze and keeping them to the side while you finish cooking the other vegetables. I served this over rice noodles. It would be great over rice or even udon noodles. The flavor of this dish is incredible. It is a little sweet and very savory. The texture of the vegetables came out perfect. I would recommend trying this dish!