Apricot Mushrooms

Ingredients:

8 portobello mushrooms, insides scraped and thinly sliced
1/3 cup apricot jam
2 tablespoons soy sauce
zest and juice of 1 large orange
sriracha, to taste
salt and white pepper, to taste
1/2 tablespoon sesame seeds, toasted
1 green onion, thinly sliced



Cook the mushrooms on a wok until the liquid is released.

Meanwhile combine apricot jam, soy sauce, onion, and sriracha. Add to the mushrooms and bring to simmer. Season with salt and pepper.

Serve over short grain rice and garnish with sesame seeds and green onion.