1 [[!meta title="Bulgogi Mushroom Stew"]]
6 + 1 1/3 c uncooked brown rice
7 + 1 yellow onion, sliced
8 + 1 tbsp minced fresh ginger
9 + 1 tbsp minced fresh garlic
11 + 2 tbsp rice wine vinegar
12 + 2 tbsp toasted sesame oil
14 + 1 shy tbsp hot chili sauce
16 + 1 lb portobello or oyster mushrooms, sliced
17 + 1 tbsp corn starch mixed with 2 tbsp water
19 + 4 green onions, sliced
25 + Cook rice in rice cooker or on stove top.
26 + Place onion, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, maple syrup, hot sauce, and water into Instant Pot, and mix to combine.
28 + Twist on the lid and close the pressure valve.
29 + Cook at high pressure for 20 mins.
30 + When the timer goes off, let the pressure release naturally for 10 mins.
31 + Then release the remaining pressure by opening the pressure value.
33 + Press the sauté button, and add the corn starch slurry.
34 + Cook, stirring, until onions are translucent and sauce thickens, about 5 mins.
35 + Top rice with mushroom sauce, sesame seeds, green onions, and a few dashes of lime juice.
37 [[!tag final mushroom rice]]