from Crazy Good Vegan
This salt and pepper mushroom recipe is inspired by a popular dish I used to eat when I would visit Chinatown in downtown Montreal. After asking some questions, it became clear that the star of the dish was Chinese five spice powder. If you’re not familiar with it, you should be able to find it in the spice or Asian section of your local grocery store, as this seasoning has earned its popularity. Other key elements are using white pepper instead of black and using tamari to give it that rich, salty taste. These mushrooms are buzzing with flavor.
Ingredients
1 tbsp (15 ml) canola oil or other neutral-flavored oil
8 oz (227 g) white button or cremini mushrooms
1 white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, smashed
½ tsp red pepper chili flakes
1½ tbsp (9 g) freshly grated ginger root
¾ tsp Chinese five spice powder
1½ tbsp (23 ml) rice vinegar
¼ tsp ground white pepper
1½ tbsp (23 g) granulated sugar
¼ cup (60 ml) tamari or soy sauce
¼ tsp vegan sriracha
Directions
In a large nonstick pan, heat the oil over medium-high heat. Add the mushrooms and pan-fry them until they become evenly brown and tender, about 7 minutes, then transfer them to a plate.
In the same pan still over medium-high heat, combine the onion, bell pepper and garlic. Sauté them until the garlic turns slightly brown, about 3 minutes.
Add the red pepper chili flakes, ginger, five spice powder, rice vinegar, white pepper, sugar, tamari and sriracha, and cook for 3 minutes. Return the mushrooms to the pan and cook for 1 minute more, just to warm them up and combine them with the other ingredients.
Nada’s Tips & Tricks: I love mushrooms and the spice on these will play music on your palate. Amazing!
Reprinted with permission from Crazy Good Vegan by Lloyd Rose. Page Street Publishing Co. 2022. Photo credit: Sarah Kermalli. https://plantcrazii.com/
