• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • ¼ teaspoon ground ginger
  • 1 ½ teaspoons red pepper flakes
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 spring onions, whites and greens separated and chopped
  • 1 small head red Boston lettuce
  • 1 small head green Boston lettuce
  • 3.5 oz glass noodles or rice vermicelli
  • Water
  • ¼ cup shredded carrot
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar

Sweet and spicy Korean barbecue marinated FunGuy mushrooms sitting on chewy glass noodles and nestled in crisp leaves are the ultimate way to amuse your bouche this summer!

This is a recipe that can be prepped early on before the heat has settled in, and thrown together just when it’s reached its peak.

So good, you’ll be making it all season long!

DIRECTIONS:

  1. Put the FunGuy mushrooms in a bowl. In another bowl whisk together brown sugar, soy, garlic, ginger, red pepper flakes, and rice wine vinegar. Pour the mixture over the mushrooms and toss to coat. Set aside to marinate about 10 minutes.
  2. While the mushrooms marinate, prepare the glass noodles.
  3. Bring a pot of water to a boil over high heat. Add the noodles to the pot and allow them to cook 1-2 minutes or until tender and elastic. Drain the noodles of excess water and rinse with cold water. Set aside.
  4. Place the shredded carrot into a small bowl with 1 tablespoon rice vinegar and the sugar. Stir and set aside.
  5. Heat the sesame oil in a pan over medium heat. Once hot add in the white onions and cook 1 minute. Add the mushrooms and the marinade to the pan and cook 4-6 minutes, stirring occasionally. The marinade should start to thicken, if it hasn’t cook another 2-4 minutes or until it has. Turn off the heat.
  6. Separate the lettuce leaves and wash them thoroughly. Pat the largest leaves dry with paper towels and lay them out on a cutting board.
  7. Pick up a few strands of noodles and lay them in the middle of the lettuce leaf, then spoon some mushroom mixture and sauce on top. Last place a small amount of the shredded carrot and sliced green onion on top. Repeat with the rest of the leaves and mushroom mixture.
  8. Serve immediately, room temperature or even cold!

Have a Fun meal!