Portobellos are excellent source of riboflavin (vitamin B2), for energy production and helps the body break down carbohydrates into sugar for fuel, plus a good source of selenium. They can be pricy, but one mushroom feels one person. Here we flavor the bowl with miso and ginger, an umami flavors. Serve over a bowl of rice or quinoa (gluten-free grain).
Serves 4
A. Cooled Rice or Quinoa
1 cup (210 g) organic brown basmati rice or quinoa
B. Seasme-ginger dressing:
1 1/2 Tbs. (5 g) grated ginger
1 minced organic garlic clove
1/4 cup (60 ml) each: rice wine vinegar and olive oil
2 Tbs. (30 ml) each: sesame oil and agave nectar or organic honey
1. Combine the ingredients in a blender or food processor.
2. Blend on high speed until smooth.
C. Bowls:
2 Tbs. (35 g) white miso paste
1 Tbs. (3 g) grated ginger
2 minced organic garlic cloves
1 Tbs. (15 ml) agave nectar or organic honey
2 Tbs. (10 ml) toasted sesame oil
2 Tbs. (30 ml) rice wine vinegar
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
1 1/2 Tbs. (23 ml) olive oil
5 large organic portobello mushrooms, thinly sliced
2 large organic carrots, peeled and shaved into ribbons with a vegetable peeler
1 cup (155 g) shelled edamame
1 organic scallion, thinly sliced
1/4 cup (10 g) packed cilantro or parsley, coarsely chopped
sesame seeds for serving
1. Whisk together the miso paste, ginger, garlic, vinegar, olive oil, sesame oil, and agave/honey.
2. Heat the oil in a skillet over medium-high heat.
3. Add the mushrooms and sauté 9-10 minutes, stirring a few times, until they begin to turn golden brown.
4. Reduce the heat to medium and add the miso mixture.
5. Sauté for 3 minutes, stir, until sauce reduces and coasts the mushrooms.
D. Assemble the bowls:
1. Top the rice/quinoa with the miso mushrooms, carrots, edamame, scallion, cilantro/parsely, and sesame seeds.
2. Drizzle some sesame-ginger dressing.
-modified Eat More Plants
