Vegan Bourbon Mushrooms and Rice

1 Begin to cook your rice according to package instructions. 
2 While your rice is cooking, cut your mushrooms into quarters. 
3 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. 
4 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. 
5 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. 
6 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. 
7 Taste and adjust the sauce seasoning if needed. Then add the mushrooms into the sauce and toss to coat. 
8 Once the rice and mushrooms are done, serve the mushrooms and sauce over the rice.