[[!meta title="Bulgogi Mushroom Stew"]]

1700 calories

## Ingredients
+ 1 1/3 c uncooked brown rice
+ 1 yellow onion, sliced
+ 1 tbsp minced fresh ginger
+ 1 tbsp minced fresh garlic
+ 1/4 cup soy sauce
+ 2 tbsp rice wine vinegar
+ 2 tbsp toasted sesame oil
+ 1/4 cup maple syrup
+ 1 shy tbsp hot chili sauce
+ 1/4 cup water
+ 1 lb portobello or oyster mushrooms, sliced
+ 1 tbsp corn starch mixed with 2 tbsp water
+ 1 tbsp sesame seeds
+ 4 green onions, sliced
+ Lime juice 


## Directions

+ Cook rice in rice cooker or on stove top. 
+ Place onion, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, maple syrup, hot sauce, and water into Instant Pot, and mix to combine. 
+ Stir in mushrooms. 
+ Twist on the lid and close the pressure valve. 
+ Cook at high pressure for 20 mins. 
+ When the timer goes off, let the pressure release naturally for 10 mins. 
+ Then release the remaining pressure by opening the pressure value. 
+ Remove the lid. 
+ Press the sauté button, and add the corn starch slurry. 
+ Cook, stirring, until onions are translucent and sauce thickens, about 5 mins. 
+ Top rice with mushroom sauce, sesame seeds, green onions, and a few dashes of lime juice.

[[!tag final mushroom rice]]