I serve these as a side dish / QUICK AND EASY
1 box baby portabello mushrooms
4 cloves garlic
dark sesame oil
1 tsp. powdered veggie soup base
Clean and cut the mushrooms into fourth OR if larger, sixths (save the stems and freeze for veggie stock)
In a sauce pan, start to heat a combination of olive oil and sesame oil, about 1 Tbsp. of each. Add powered soup base, garlic and liberally douse with bottled HOISIN sauce. Simmer on stove top until tender and saucy.
These would be fabulous as a part of a mushroom trio and served atop cooked whole wheat pasta. I'd add peas to the mixture.