1 pack (227g) mushrooms; rinsed and halved or sliced in three
1 small onion, diced
1 clove garlic, minced
1 TBSP light soy sauce or tamari
Salt & Pepper
Chili flakes (optional)
Olive oil for cooking
Heat olive oil in medium sized frying pan over medium heat. Fry onion until translucent. Stir in garlic and cook for another two minutes. Add in the mushrooms, light soy sauce, salt and pepper. Cook for about 5-7 minutes or until the mushrooms have softened up and slightly browned around the edges. Remove from heat.
To assemble the Buddha Bowl, I used brown rice cooked in veggie broth, ribboned rainbow carrots (yellow and purple), purple cabbage and slightly blanched (although they’re just as good raw) sugar snap peas. The sauce was one ripe mashed avocado mixed with 1 tablespoon light soy sauce and 1 teaspoon sesame oil, with slightly toasted black sesame seeds.