‘Mango Mango' Ginger UNShrimp Oyster Mushroom VEGAN Recipe October 09 2019
1 1/2 pound Oyster Mushrooms
1 garlic cloves minced
4 green onions finely chopped
3 tablespoons of ’Mango Mango’ Mango Preserves
1/4 teaspoon of Jammin' Ginger PARTY Mix (add more to taste)
In a medium bowl or large ziploc-style bag, toss the oyster mushrooms and mango preserve together making sure that the mushrooms are covered. In a pan with a little olive oil sauté the mushrooms, garlic, green onions, preserves and a sprinkle of Jammin' Ginger PARTY Mix; add more spice for more kick if needed. Instead of the pan, the oyster can also be grilled.
The Mango Ginger UNShrimp can be either an appetizer or an entree. As an appetizer, eat them like popcorn shrimp or on a kabob with other veggies or in a lettuce wrap. As an entree, kick up your breakfast a notch and add them to grits. You can add sliced onions, sliced bell peppers, even carrots and serve over rice. They can also be added to your stir fry or mixed with a vegan pasta dish.