Instructions:

serves 6 Instructions 1. Slice into thick slices. (each mushroom into 3-4 slices) 2. Grate the pear, add tamari, ginger, minced garlic and maple in a bowl. Mix with the mushrooms and cover the bowl. Place in the fridge for as long as possible before cooking. 3. After marinating, heat a pot and transfer the the mushrooms including the marinade. Cook everything on medium to low heat for around 10 minutes. Keep stirring regularly. The mushrooms are done when all liquid of the marinade is gone. NB* Serve with spring onions & rice. Ingredients:  chestnut mushrooms: 900 g  maple syrup: 100 ml  tamari soy: 100 ml  fresh ginger: 2 tablespoon (grated)  sesame oil: 30 ml  garlic cloves: 4 (grated)  pear: 2 (grated)  salt, pepper to taste