This recipe is the perfect way to use up those vegetables—like broccoli, Brussels sprouts, zucchini, or bell peppers—that are languishing in your fridge.
For me, the easiest way to use up an excess of mushrooms is to add them to a killer soup. No matter what the quantity I have in the fridge that needs using up, I am a firm believer that any soup tastes better with mushrooms.
This recipe is brilliant in so many ways. Not only is it packed the flavors of garlic and bold salty, briny, black bean sauce but the perk of lime, ginger, and honey balances everything out.
