Food

Tip

Use whatever mushrooms look good at the store or the farmers market

Shroomami

This warm mushroom rice bowl is co-founder Jonathan Neman’s current fave. It has quite a few steps, but the result is totally worth the extra effort. If you don’t have time to make all the components, plain roasted sesame seeds and a good marinated tofu from the grocery store work in a pinch.

Serves 4

 

2 cups cooked wild rice, warm

4 cups shredded kale

1 medium beet, peeled, sliced into ¼” bite sized pieces

¾ cup bean sprouts

1 cup basil leaves

½ cup spicy sunflower seeds (recipe below)

1 1/2 cups roasted portobello mushroom mix (recipe below), warm

1 1/2 cups sesame roasted tofu (recipe below), warm

¾ cup Miso Sesame Ginger Dressing (recipe below)

 

for the spicy sunflower seeds:

2 cups raw sunflower seeds

1 tablespoon chili powder

1 tablespoon grapeseed oil

1 clove garlic, minced

1 teaspoon kosher salt

½ teaspoon red chili flakes

 

for the roasted portobello mushroom mix:

2 large portobello mushrooms, washed, stemmed, cut into 1” pieces

1 cup white mushrooms, cut into large bite sized pieces

1 tablespoon grape seed oil

1 teaspoon kosher salt

5-6 turns fresh cracked pepper

 

for the roasted sesame tofu:

¾ pound extra firm tofu, drain and pat dry with a paper towel

1 tablespoon grape seed Oil

salt and pepper to taste

¼ cup scallions, sliced thin

¼ cup tamari

1 teaspoon chili flakes

¼ cup cilantro, chopped

¼ cup water

½ tsp Sesame Oil

 

for the ginger miso dressing:

2 tablespoons sweet white miso paste

2 Tbsp Tamari or Soy Sauce

1 Tbsp Red Chili Flakes (optional)

2 Tbsp Rice Vinegar

½ tsp Sesame Oil

¼ cup Warm Water

2 Tbsp Mirin

1 Thumb Sized Piece of Ginger, Peeled and Minced

1 Garlic Clove, Smashed and Minced

½ cup Grape Seed Oil

 

1. To make the spicy sunflower seeds, preheat the oven to 350°F. Toss the seeds with the other ingredients in a large bowl, until well coated. Spread the coated seeds out on a baking sheet in a thin even layer. Bake for 15 minutes or until well toasted, allow to cool completely before using.

2. To make the ginger miso dressing, combine all ingredients except the oil in a powerful blender and blitz on low until smooth. Increase the speed to medium and slowly add the grape seed oil. Add salt and pepper to taste.

3. To make the roasted portobello mix, turn on your broiler and toss the mushrooms together with the oil and seasoning. Lay the mushrooms out on a baking sheet in a thin even layer. Place in the oven under the broiler for 10-12 minutes, or until well browned and softened, rotate the baking sheet if necessary for even broiling.   Set mushrooms aside to stay warm before serving.

4. To make the roasted sesame tofu, cut the tofu into large bite sized pieces, toss with the oil, and season with salt and pepper. Place tofu on a baking sheet in a single layer, broil alongside the mushrooms for 15-20 minutes, or until browned and slightly crispy, remove pan from the broiler to mix and turn the pieces for even browning. Once the tofu is nice and crisp, toss it in a bowl with the remaining ingredients to marinade & coat the tofu pieces. Be careful handling hot tofu right out of the oven.

5. When ready to serve, place the cooked wild rice in the bottom of a bowl, and top with remaining ingredients. Drizzle over dressing to taste.

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