Miso-Glazed Portabello Mushrooms
with Garlic Rice, Yuzu Slaw & Aioli Drizzle- Gluten
- Soy
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Brace your tastebuds because they’re about to be served a huge helping of brilliance in a bowl. Yuzu cabbage against the earthy miso mushrooms with garlic rice is a spoonful of flavour that will make your mouth water. Sprinkle on some toasted sesame seeds and brace yourself to be blown away – hang on tight! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
3 clove
garlic
1 packet
jasmine rice
1 bag
baby spinach leaves
2
radish
1 packet
portabello mushrooms
1 packet
miso paste
(Contains: Gluten, Soy; )
1 sachet
sesame seeds
(Contains: Sesame; )
1 bag
Shredded Cabbage Mix
1 packet
Yuzu Vinaigrette
(Contains: Gluten, Soy; )
1 packet
garlic aioli
(Contains: Soy, Eggs; )
Not included in your delivery
olive oil
1 tsp
rice wine vinegar
1 tbs
brown sugar
1 tsp
sesame oil
(Contains: Sesame; )
20 g
butter (for the rice)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
1.25 cup
water (for the rice)
0.35 cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat butter(for the rice) and a dash of olive oil over medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. • When the rice is done, stir through baby spinach leaves.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice radish and portabello mushrooms. • In a small bowl, combine miso paste, the rice wine vinegar, brown sugar, sesame oil and the remaining garlic. Set aside.
• When the rice has 15 minutes remaining, heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with the butter (for the sauce) and a drizzle of olive oil. Cook portabello mushrooms, stirring, until tender, 4-6 minutes.
• Reduce heat to medium-low, then add the miso mixture and water (for the sauce) to the mushrooms and cook, until slightly reduced, 1-2 minutes.
TIP: Add a splash more water if the sauce looks too thick.
• Meanwhile, combine shredded cabbage mix, yuzu vinaigrette and a drizzle of olive oil in a large bowl. Season to taste. • In a second small bowl, combine garlic aioli and a splash of water. Season to taste.
• Divide garlic rice between plates. Top with yuzu slaw, radish and miso-glazed portabello mushrooms. Spoon over any remaining sauce from the pan. • Garnish with toasted sesame seeds. • Drizzle over aioli to serve. Enjoy!
