• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 6 cloves of garlic
  • 3 pounds pork short ribs
  • 2 bay leaves
  • 3 star anise
  • ½ teaspoon fresh ground peppercorns
  • 4 tablespoons soy sauce, divided
  • water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 lime, juiced
  • 2 tablespoons mirin
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • fresh cilantro (optional)

These sweet and savory saucy hoisin short ribs and FunGuy mushrooms absolutely need to be on this weekend’s menu! 

Technically, this recipe is for 4 people, but we suggest at least doubling, if not tripling, it. Maybe it’s best to go ahead and quadruple it, you know, just to make sure the chef gets a little extra!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Peel the garlic cloves and cut them in half. 
  2. Place the pork ribs into a pot along with the mushrooms, garlic, bay leaves, star anise, ground peppercorns, and half of the soy sauce. Pour water into the pot until it’s about half full and just a little above the ribs. 
  3. Set the pot on the burner over high heat and bring it to a boil. Once it has started boiling, reduce the heat to medium and allow it to simmer about 45 minutes to an hour, or until the water has reduced to about an inch deep. 
  4. Whisk the hoisin sauce, rice vinegar, honey, and the rest of the soy sauce together in a bowl. Pour it into the pot with the rips and mushroom and increase the heat to high and bring it to a boil. Reduce the heat back to medium and let it simmer about 10-15 minutes.
  5. Stir the mirin, cornstarch, and water together in a bowl. Once the sauce has finished simmering, add the mixture to the pot and stir. Let it cook another 2-3 minutes to allow  the sauce to thicken and become glossy. Turn off the heat. 
  6. Serve the hoisin ribs and mushrooms immediately with fresh cilantro on top!

Have a Fun meal!