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Sunday, July 26, 2015

Sweet and Sour mushrooms

Sweet and Sour mushrooms

I am just going to be honest, I had no idea that I was going to make this recipe today.  In fact I had no intentions of making any recipe today, since my work week starts tonight.  My inspiration came this morning when Terri from my blogging group asked the question "Does anyone have a good sweet and sour recipe".  (By the way, go over and check out her blog page here,  amazing recipes!! 
I decided that since I need to make some food for work tonight, I would write a recipe for sweet and sour mushrooms.  I made a pot of rice, which went perfectly with it.  I used mushrooms for this recipe, but you could sure add other things too.  Soy curls come to mind, tofu, or if you eat saitan, that would be great too.  You can make just the sauce, and keep it for a dip too.  For some crunchy veggie egg rolls or maybe some crispy tofu.

 Ingredients

For the sauce

1 1/2c pineapple juice.  I used the juice from two cans of pineapple.  There was some left over
1/2c unseasoned rice vinegar
2T low sodium soy sauce
2T tomato paste
2T maple syrup
1/4c brown sugar
1/3c water
2T corn starch
In a medium saucepan over medium heat, add all the ingredients except the water and cornstarch.  Whisk together well and slowly bring to a simmer.  Stir often so nothing burns.  When it is good and hot, mix the water and corn starch together and then add to the mix.  Whisk together and stir until it thickens.
When it has thickened, remove from heat and set aside.
You can pour into a bottle at this point, let cool and then put in the fridge.  Should last over a week.

For the Sweet and Sour mushrooms

1 lb. mushrooms, cleaned, stems removed (don't throw away, use for stock) and cut in half
1/2 large red bell pepper, washed and cut into 1/2 inch pieces 
1/2 large yellow onion, peeled and cut into 1/2 inch pieces 
1 large carrot, peeled, cut in thirds and then cut into matchsticks
2 cloves garlic, peeled, smashed and chopped fine
1 can of pineapple chunks, drained (use the juice for the sauce)

In a large saucepan over medium high heat, saute the mushrooms.  Stir often and saute until they no longer give off any liquid and have wilted and started to brown.
Add the peppers, onions, carrots and garlic.  Saute for 5 minutes.  You don't want the veggies to wilt too much, you want them crispy.  Add the pineapple and saute another minute.  Make sure everything is stirred well.  Then add the sweet and sour sauce to the pan and mix well.  Just bring to a simmer, and remove from heat.
Serve over freshly made rice or maybe some udon noodles.
Garnish with some chopped green onions and sesame seeds if you like.
 I hope you give this recipe a try and if you do, let me know. :)

7 comments:

  1. Hugs to you Michael …I made this for dinner and it was delicious … I didn't have any rice vinegar so I used red wine … don't know how much that changed the flavor but it was good to us … Thank you for another wonderful recipe … we would be eating baked potatoes too many nights if it wasn't for you sharing your recipes!!!

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