To start off Monday right, heres a super easy and quick Vegan Green Tea mushroom recipe!
You’ll just need the stuff above, a pan (preferably a nonstick pan, I use orgreenic), knife (pairing), and a fork for stirring. Also you don’t NEED a stove top tea maker, but they’re super cute and helpful. (Pictured below)
1 teaspoon Italian seasoning
1 teaspoon parsley flakes
1 teaspoon black pepper
1 cup Green Tea
1 tablespoon honey
1 tablespoon soy sauce
6-10 whole babybella mushrooms, cleaned and dried
Cut the mushrooms into strips or cubes, I chose cubes though.
Put the cup of green tea into the pan on the stove, turn it up to 6 or 7 heat. So, slightly over medium heat. Once there are little bubbles or you can feel heat from the tea, add all of the mushrooms, then the soy sauce and honey. The soy sauce and honey will make it bubble like in the picture.
TIP: If you don’t care about this being oil free, then add a light coat of olive oil to the table spoon and then add honey. It won’t stick then and it’s MUCH easier to clean.
After, turn the stove to 10 or high. Cover most of it, but leave some space for ventilation.
After the green tea/soysauce mix is reduced by half, then add all of the spices and pepper. A little more or less to taste, but just be careful about adding salt, as the soy sauce contains a lot.
Once it looks like the picture below, you can take it off then if you like/want sauce (good to mix sauce in w rice and add veggies!!!) or you can keep it on for a few minutes longer. If you keep it on longer, keep it uncovered and stir often.