Sticky Sesame Mushroom Bowl

Pairs well with a Sauvignon Blanc, Chardonnay or Malbec.

INGREDIENTS

Sticky Sesame Mushroom

• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• 2 tbsp coconut sugar
• 2 tbsp rice wine vinegar
• 3 tbsp tapioca flour
• 100mls tamari (or soy suace
• 1/2 tsp sriracha 
• 2 cups button mushrooms, sliced or cut into quarters
• 1 cup water

• 1/4 cup raw cashews (soaked in boiling water for 10 minutes)
• 1/4 cup coconut yogurt
• 1/4 cup plant-based milk
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 clove garlic
• 1/4 tsp onion powder
  
• Salt and pepper to taste

• Brown rice
• Shredded carrot and red cabbage
• Edamame
• Bean shoots
• Mint
• Sesame seeds

1. Sticky Sesame Mushroom - Add mushrooms to pan on high heat and cook until slightly browned (5-10 minutes). Set mushrooms aside. 
2. Heat pan on medium and add sesame oil. Add ginger and garlic and cook till fragrant (2 minutes). Add coconut sugar, tapioca, tamari, sriracha and rice wine vinegar and stir until the sauce has thickened slightly. Pour in the mushrooms and stir to combine. Remove from heat once the mushrooms have heated through and completely covered in sauce.
3. Coco-Lime Sauce - Add all ingredients to blender and blend until smooth. Season to taste
4. To assemble, arrange a scoop of sticky mushrooms and rice in each bowl. Top with carrots, red cabbage, bean shoots, edamame, sesame seeds and mint then drizzle coco-lime sauce on top. 
5. Enjoy!