Oyster mushroom and green bean with garlic cream sauce

What you need:

Creamy garlic sauce

  • one cup easy soy yogurt
  • 1 tablespoon sesame oil
  • one clove garlic, crushed
  • salt to taste

Green beans and mushrooms

  • 8 ounces of oyster mushrooms
  • 1 lb. trimmed green beans
  • 1 tablespoon olive oil
  • 1 tablespoon tarragon
  • 1 teaspoon thyme
  • 1/2 tsp maple syrup
  • 1/2 tsp rice vinegar
  • 1 tablespoon soy sauce
  • rock salt
  • two cups cooked basmati rice (I mix cauliflower rice with cooked basmati for extra flavor and less calories)
  • sesame seed to garnish
  • chili flakes to garnish (optional)

How to-

Whisk together the yogurt, sesame oil, garlic, and salt. Set aside.

Heat up the olive oil and add the trimmed green beans and mushrooms. Stir fry for 1-2 minutes. Add the tarragon, thyme, maple syrup, rice vinegar, and soy sauce. Stir fry for another two minutes. Add rock salt and cover. Leave on low heat until green beans are cooked to slightly crunchy and mushrooms are turning golden and rock salt is melting just a little bit. You want to keep the salt a little bit whole to add a crunchy kick of flavor.

Plate up a 1/2 cup of rice, a scoop of green beans and mushrooms, and a dollop of cream sauce. Garnish with a sprinkle of sesame seeds. Voila! Umami galore.