Run the mushrooms under water to wash thoroughly. Chop each mushroom to half.
In a skillet or pan, on high flame, take one tbsp of Garlic Ghee, add mushrooms. Cook till dehydrated and reduced in size. Its optional to let them brown on the pan. I love the browning. Remove in a bowl. (7-9 min)
In the same skillet, add 2 tbsp of Garlic Ghee, add tomato puree and cook till ghee leaves sides. ( 4-6 min)
Add mushrooms, salt, pepper powder,balsamic glaze, soy sauce or coconut aminos and brown sugar.
Cook for 2-3 minutes to mix everything together.
Tip: Soy intolerance means missing out onall Pan-Asian foods. Try replacing soy-sauce with coconut aminos..!