by Lauren Hartmann 15 Comments
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Bourbon mushrooms and rice is oh so very nice!
What is totally amazing, super fast, sticky and sweet but refined sugar-free? Answer: These vegan Bourbon mushrooms and rice! Quickly seared mushrooms, tossed in a sweet and salty, sticky Bourbon sauce. Served over rice! I’ve had Bourbon chicken in my youth, and I loved it. It wasn’t until recently I realized that originally the sauce didn’t actually have Bourbon it was just created by an Asian chef who worked on Bourbon street.
I did actually put Bourbon in my sauce, some people do, some don’t. If those are the options though, I think yes to the Bourbon is always the right decision! The sauce generally will have brown sugar and ketchup, so I replaced those with coconut sugar and tomato paste, in an effort to make this a tiny bit healthier.
Well, the first time I made these vegan Bourbon mushrooms and rice, it was gone in two point five seconds. I thought it was pretty dang incredible, and apparently my family agreed. I really am a fan of any crazy yummy meal that takes literally no effort and is done in no time!
Vegan Bourbon mushrooms and rice is a new favorite dish in my house, and inevitably it will happen in your house as well. Mushrooms are so versatile and incredibly delicious, but tossing them in this Bourbon sauce may be the best way to eat mushrooms!
Vegan Bourbon Mushrooms and Rice
Print Recipe
Seared mushrooms tossed in a sticky, sweet Bourbon sauce. Served over rice.
Course Main Course
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4
Author Lauren Hartmann
Ingredients
- 16 oz. Mushrooms, I used button mushrooms
- 2 Tbsp. + 2 tsp. Olive oil, divided
- 2 Cloves Garlic, chopped
- 1/4 tsp. Ginger, grated
- 1/4 C. Apple juice
- 1/4 C. Soy sauce or gluten free Tamari
- 1/3 C. + 1 Tbsp. Water, divided
- 1/4 C. Bourbon
- 1 Tbsp. Apple cider vinegar
- 1 Tbsp. Tomato paste
- 1/4 C. Coconut sugar
- 1 Tbsp. Corn starch
- 1 C. Rice
- Salt and Pepper to taste
Instructions
Begin to cook your rice according to package instructions.
While your rice is cooking, cut your mushrooms into quarters.
Then heat the 2 Tbsp. olive oil in a non stick pan on high. Once the pan is hot, add the mushrooms, toss. Sear the mushrooms, reducing heat if needed. The mushrooms will release their liquid after a few minutes, then continue cooking for another 3-5 minutes until they are nice and brown. Season with a little salt and pepper and then remove from the pan and set aside.
Now, in the same non stick pan, heat the 2 tsp. of olive oil on medium. Then add the garlic and ginger. Saute for a minute, then add the apple juice, soy sauce, the 1/3 Cup of water, the Bourbon, the apple cider vinegar, tomato paste and coconut sugar. Whisk to combine.
Bring to a simmer, then reduce heat to low and continue to simmer on low for about 5-10 minutes. Make sure the Bourbon flavored has cooked off.
Now whisk together the corn starch and remaining 1 Tbsp. of water. Then add that to the sauce. Whisk to combine, and cook for another minute until the sauce has thickened.
Taste and adjust the sauce seasoning if needed. Then add the mushrooms into the sauce and toss to coat.
Once the rice and mushrooms are done, serve the mushrooms and sauce over the rice.
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Reader Interactions
Comments
Teresa GrangerMaking the Bourbon mushroom yum !
Reply
- Debbie Piwowarczyk
Just made it for the first time, happy to say it was easy fast and one of my family’s favorites!Reply
- Isabella
Hi. Is the bourbon a must? I know it’s called that in the recipe but I don’t want to have to purchase it for just this one use. I don’t drink alcohol so…😊
- Lauren Hartmann
I think it would still be delicious without it! I totally understand not wanting to buy a whole bottle for just one thing. You can skip it!
Reply
- Lydia
I made this but added sautéed fresh broccoli and sautéed tempeh to the mushrooms as well as crushed red pepper to the sauce for some heat. It was amazing!! And so easy. Will definitely make again.Reply
- Morgan J
Hi I am from the UK and we dont measure a lot of the items you have using “C” which I understand means cup… But what size cup? I also note you use tablespoon for measuring some items. Why do you mix. I mean why not coconut sugar in tablespoon in stead of cup? Tablespoons tend to be the same size, but cups, I have small cups large cups etc ….. so the amount of ingredients is confusing me (novice cook as you have probably realised). Any chance someone can convert cup into gms or tablespoon ?? thank you
Reply
- Lauren Hartmann
A cup measurement here is a unit of measurement. It is always the same measurement. 1 Cup is 16 tablespoons. We use cups, tablespoons and teaspoons. That is just how I write all my recipes. I hope that is helpful!
Reply
- Amy Joubert
My 13 year old daughter made this the other day and we have all SWOONED over it! AMAZING!!! Thank you!!!Reply
- Victoria
First of all, this recipe is delicious!My fiance is mildly allergic to mushrooms so I make mushroom recipes when he’s away or otherwise occupied for dinner. He came home after I’d made this for myself and some friends and he was intrigued by the smell of the sauce, so today we made the sauce by itself and put it on some veggie burgers 🙂 We’re thinking we’ll also use the sauce for veggie meatballs in the future!
Reply
- Linda
I’m in love with this shroom recipe! It’s so damn delicious! Thank you!Reply
- Traci
Is it possible to substitute brown sugar for the coconut sugar? I do not have coconut sugar. I would think it should work but, it would just be a little less healthful.
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- Lauren Hartmann
Absolutely! That works!
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- Alex
Came out soo good! The sauce is delicious. I didn’t have bourbon so I used spiced rum and brown sugar. Next time I would definitely add water chestnuts or broccoli for a bit of crunch.Reply
- Crystal Elston
Very Good! We had to sub rye whiskey for bourbon, brown sugar for coconut, and we added about 3/4 chopped cashews at the end cause I love nuts in just about everything. Very delicious.Reply
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