1/2 cup orange juice
2 tablespoons soy sauce or tamari
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper, or to taste
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- In a small bowl, stir together the orange juice, soy sauce, cumin, oregano, cayenne pepper, black pepper, and liquid smoke. Set aside.
- Coat the bottom of a large skillet with the olive oil and place it over medium heat. When the oil is hot, add the mushrooms in as even a layer as possible. Cook for about 5 minutes, flip, and cook 5 minutes more. Add the onion and continue cooking, flipping occasionally, until the onion begins to soften and the mushrooms begin to crisp up in spots. You can turn up the heat a bit if needed to get the mushrooms to crisp. Add the garlic and sauté 1 minute more.
- Stir the orange juice mixture into the skillet. Allow to cook for about 8 minutes more, until the liquid cooks off and the mushrooms become very tender.
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