 6 mushrooms, vegan |
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Ingredients 6 flat mushrooms 3 tbsp sesame oil 2 tbsp vegetable oil 3 tbsp rice vinegar 2 tbsp soy sauce 2 teaspoons sugar |
Place the oils in a frying pan and fry the mushrooms both sides over a medium to low heat until they are lightly browned. |  |
| Add the remaining ingredients and simmer the mushrooms in the sauce until most of the liquid has evaporated away. Serve hot or cold with the sauce from the pan poured over them. |  |
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| Sesame oil isn't generally used for cooking but added as a finish to sauces. The oil should be dark brown and have a strong toasted sesame seed flavour. Use any Asian style brand. You will find it in most supermarkets. |  |
| Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar. |  |