Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the mushrooms into bite-sized pieces. To make the sauce, in a bowl, combine the hoisin sauce, soy sauce, and vinegar. In a separate bowl, combine the mayonnaise, 1 teaspoon of warm water (or 2 teaspoons for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the mushroom pieces and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Serve the warmed rice topped with the cooked pork and mushrooms. Garnish with the peanuts and sliced green tops of the scallions. Drizzle with the spicy mayo. Enjoy!