15-20 minutes |
Shiitake mushrooms are densely packed with savory umami. Mushrooms grow abundantly here in the Pacific, NW and shiitakes are one of the most versatile varieties. When caramelized with high heat, they release their flavor in its most concentrated form. Paired with alliums of any kind (shallots, onions, scallions, leeks, garlic), the meaty quality of shiitake mushrooms is complimented with aromatic sweetness.
In this dish the shiitake mushrooms are broiled on a sheet pan which ensures crispy edges and caramelized sweetness. These savory, earthy vegetables are then plated atop a fluffy warm bowl of rice and garnished with fresh, thinly sliced raw scallions and cabbage. With a tangy miso dressing to pull it all together, this dish is well balanced, warming, and delicious.
This dish pairs well with seared chicken thighs, baked salmon, or baked tofu.
What you’ll receive:
- Organic Scallions
- Organic Cilantro
- Par Roasted Organic Shiitake Mushrooms
- Cooked Brown Rice
- Miso Shiitake Sesame Dressing
- Shredded Organic Cabbage
- Sesame Seeds
What you’ll need:
- Stock (optional)
- Adjust a rack to the middle of your oven and preheat your oven broiler to high.
- Thinly slice the scallions, roughly chop the cilantro including the stems, and set aside.
- Spread the mushrooms out evenly on a sheet pan, and place on the center rack of your oven.
- Broil the mushrooms until crispy, 3-6 minutes. Check after the first 3 minutes and rotate the pan to ensure that things are cooking evenly. Remove from the oven and set aside when crisped to your satisfaction.
- Add the rice to a saucepan with 2 tablespoons of water or stock. Set the saucepan on medium heat and cover for 3-5 minutes, stirring occasionally, until the rice is warmed through.
- Divide the rice between bowls. Top with the crispy mushrooms and a generous dollop of the miso shiitake dressing. Garnish with the shredded cabbage, sliced scallions, chopped cilantro, and a squeeze of lime. Finish with a few pinches of sesame seeds.