Vegan Bourbon Mushrooms

Begin to cook your rice according to package instructions. ((Jasmine Rice is 30 Min)) While your rice is cooking, cut your mushrooms into quarters. Then heat the 2 Tbsp. olive oil in a non stick pan on high. Once the pan is hot, add the mushrooms, toss. Sear the mushrooms, reducing heat if needed. The mushrooms will release their liquid after a few minutes, then continue cooking for another 3-5 minutes until they are nice and brown. Season with a little salt and pepper and then remove from the pan and set aside. Now, in the same non stick pan, heat the 2 tsp. of olive oil on medium. Then add the garlic and ginger. Saute for a minute, then add the apple juice, soy sauce, the 1/3 Cup of water, the Bourbon, the apple cider vinegar, tomato paste and coconut sugar. Whisk to combine. Bring to a simmer, then reduce heat to low and continue to simmer on low for about 5-10 minutes. Make sure the Bourbon flavored has cooked off. Now whisk together the corn starch and remaining 1 Tbsp. of water. Then add that to the sauce. Whisk to combine, and cook for another minute until the sauce has thickened. Taste and adjust the sauce seasoning if needed. Then add the mushrooms into the sauce and toss to coat. When sauce is just about ready to serve, add cashews and cook until warmed through. Once the rice and mushrooms are done, serve the mushrooms and sauce over the rice. Garnish with green onions.