This vegan-friendly recipe is a mushroom-lover’s delight. You can find all sorts of great wild mushrooms at your local farmers market, at Asian grocery stores, or occasionally even at your local grocer. If you can’t find the more exotic mushrooms that we used, have no fear; this dish works well with all mushrooms including Button, Crimini, Porcini, Enoki and others too. For more inspiration, you can easily morph this versatile recipe into a pasta or rice entrée or even a hearty soup!

Courtesy of Chef Mark Cleveland

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4 to 6 Servings

Ingredients:

• ¾ cup of a combination of any of your favorite mushrooms, large pieces (shimeji, shiitake, and maitake mushrooms pictured)
• 2 cups (or 1 can) of Garbanzo Beans
• ½ lb of fresh asparagus, cut into 2” inch pieces
• 2 scallions, cut into 2” inch pieces
• ¼ cup of either tomato sauce, Romesco sauce, Pesto, or roasted pepper sauce (Ajvar)
• 1½ tablespoons of soy sauce
• ¼ teaspoon of black pepper
• 1 cup of vegetable broth or water
• 1 tablespoon of extra virgin olive oil
• 1½ tablespoons of Dark Sherry (optional)
• Fresh citrus juice, zest, and herbs of your choice for garnish (Valencia orange, pineapple sage blossoms, and fresh blue basil pictured)
• 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag