Step 1

Heat a large non-stick pan over medium heat on the stove. Add the sliced mushrooms and sauté, stirring frequently, until cooked down, about 4 to 5 minutes. Remove the mushrooms to a plate or bowl and set aside.

Step 2

In the same pan, heat the oil over medium heat. Add the onions and sauté 4 to 5 minutes, until softened and translucent. Add the chopped bell peppers and sauté another 3 to 4 minutes.

Step 3

Add the diced tomatoes, tomato purée, if using, soy sauce, pure maple syrup, and liquid smoke, if using. Bring to a simmer, then turn down the heat to low and simmer for about 20 minutes, stirring occasionally, until the sauce is thickened.

Step 4

Add the mushrooms, stir to combine, and simmer another 2 to 3 minutes to heat through.

Step 5

Serve hot over rice and garnished with sliced green onions.