1/2 lb mushroom medley
3 garlic scapes or 2-3 cloves garlic
1-4 green onions
1 cup of rice (sticky or basmati is our favourite here)
1/4 cup cashews (coarsely chopped)
Oil of your choice (mildly flavoured such as coconut or avacado oil)
For the sauce:
2 tsp tamari
2 tsp toasted sesame oil
Salt and pepper to taste
Optional: 1 tsp honey
Get your rice cooking first. Then warm up your pan with your oil of choice. Slice your mushrooms up and cook for 5-10 minutes until browned and cooked through. Add the minced garlic scapes and chopped cashews and cook for another 3 minutes or so over medium heat. In the last minute add the sauce ingredients and green onions. Add salt and pepper to taste.
Serve over rice.
Tip: add some swiss chard to the pan to add some extra greens, do so after you have browned the mushrooms for the best results.