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Spicy Mushroom Nest

What you need: 

2 c. Shiitake mushroom
2 c. Oyster mushroom
2 c. organic black beans
4 c. jasmine rice
1/4 c. sesame oil (Kadoya)
2 T. liquid hickory smoke (Wright's)
1/2 c. fresh minced garlic
1/2 c. fresh minced ginger
4 T. agave
1/2 c. soy sauce or (Bragg's Liquid Aminos) 
1 c. water
1 T. cayenne pepper or flakes
1 c. finely minced cilantro
1/2 c. thinly sliced snow pea pods
1 c. sliced tangerines
 

What you do: 

Rinse rice off thoroughly through strainer using hand to rub rice clean under water until water turns from milky white to clear. In large pot put cleaned rice and enough water (2")  to cover rice. bring to a boil. stir with fork thoroughly. cover and simmer on low for 10 minutes. turn off heat. take cover off and fluff rice lightly with fork. cover pot and let steam for 20 minutes. 
 
In large saute pan add sesame oil and cleaned Shiitake and Oyster mushrooms. saute until very brown and crispy. turn heat to medium and add soy sauce. garlic. black beans. liquid smoke. agave. water. cayenne stirring lightly for 5 minutes and well combined. turn off heat and add 1/4 cup fresh ginger. stir lightly and set aside uncovered.
 
In large bowl add 4 cups of cooked rice. 1 cup cilantro. 1/4 cup fresh ginger. mix lightly and cover to keep warm.
 
To serving bowl add: 1 cup cilantro/ginger rice. spoon hole in center and add mushroom mixture with sauce in center. sprinkle with sliced snow peas. add tangerine slices. serve immediately.
(Savory. salty. sugary. spicy... balancing appetite harmony at its best!

Recipe Category: 

SO HOW'D IT GO?

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