4 cups of assorted mushrooms
4 tablespoons of gochujang (Korean red pepper paste)
2 tbsp rice vinegar
1 tsp maple syrup
2 tbsp tamari
1 minced clove garlic
1 tsp toasted sesame oil
Salt and pepper
Little water to dilute


Slice eggplant into spears and sprinkle generously with sea salt. Let sit for about 15-20 minutes to let the eggplants swear. Pat dry with a dish cloth. Using a sharp knife score (criss cross) each spear twice on each side. If using smaller eggplants or Japanese can just cut in half lengthwise and score each flesh side a few times.
Heat a skillet to medium high and add oil. Sear each side of the eggplants for about 3-4 minutes on each side. Lower heat if needed you don’t want it

Preheat oven to 425. Trim any tough mushroom stems. Roughly chop, I like big pieces, if your mushrooms are small, leave whole. In a medium bowl, whisk marinade ingredients. Add mushrooms and toss until coated. Roast on a parchment lined baking sheet for 25 min. Let cool and serve with lettuce leaves and kimchi for wrapping!

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