Mongolian Mushrooms with Sesame Cauliflower “Rice” Recipe
YIELD
4 servings
INGREDIENTS
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For marinade:
- 1 Tbsp. soy sauce (or tamari)
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 1/2 Tbsp. Mt. Massive Steak Seasoning
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For mushrooms & sauce:
- 2 large portobello mushroom caps (or 3 small)
- 2 Tbsp. coconut (or vegetable) oil, divided
- 1/2 cup minced yellow onion
- 1/4 cup soy sauce (or tamari)
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp. fresh minced ginger
- 1/4 cup water
- 1 Tbsp. cornstarch
- 4 scallions, sliced on the bias into 1-inch pieces
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For cauliflower:
- 1 medium head cauliflower, cut into florets
- 1 Tbsp. coconut (or vegetable) oil
- 1/2 cup minced yellow onion
- 2 cloves garlic, minced
- 2 Tbsp. Toasted Sesame Seeds
- 2 Tbsp. rice vinegar
- 2 tsp. sesame oil
- Salt & pepper to taste
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NOTES
To make this gluten-free, use tamari in place of soy sauce. For a vegan version, replace honey with maple syrup or brown sugar.
DIRECTIONS
For marinade: Whisk all ingredients together.
For mushrooms & sauce: Rub marinade over mushrooms so they are well coated and let sit at room temperature for 30 min. Heat 1 Tbsp. of the oil in a large skillet over medium-high heat. Add mushrooms and cook for 3 to 5 min. per side until slightly charred but not too soft. Transfer to a plate to rest while you prepare sauce. Reduce heat to medium and add remaining 1 Tbsp. oil to the skillet. Add onions and cook, stirring frequently, for 2 to 3 min. Whisk together soy sauce, honey, garlic, and ginger; stir mixture into onions. Bring sauce to a boil then reduce heat to low. Whisk water and cornstarch together until smooth then stir into sauce. Cook until sauce thickens, 2 to 3 more min. Slice mushrooms into strips and stir into sauce. Cook just until mushrooms are warmed through. Serve topped with scallions over cauliflower “rice”.
For cauliflower: Place florets in a food processor and pulse until texture resembles rice or couscous, about 15 to 20 pulses. (Alternatively, grate cauliflower into a bowl using a hand grater.) Heat coconut oil in a large skillet over medium heat. Add onions, garlic, and sesame seeds. Saute until fragrant, 3 to 4 min. Stir in “riced” cauliflower, rice vinegar, sesame oil, and salt & pepper to taste. Cook for 6 to 8 min. until cauliflower is cooked through but the texture is still firm.
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