Miso-Glazed Portabello Mushrooms

Name: Miso-Glazed Portabello Mushrooms with Garlic Rice, Yuzu Slaw & Aioli Drizzle
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: sachet Mixed Sesame Seeds; Portobello Mushrooms; 1 packet Yuzu Vinaigrette; 1 packet Jasmine rice; 1 packet baby leaves; 1 sachet Sesame Seeds; 2 Garlic; 1 packet Miso Paste; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 2 Radish

with Garlic Rice, Yuzu Slaw & Aioli Drizzle

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Tags:

Vegetarian

Allergens:

Sesame

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Portobello Mushrooms

1 packet

Yuzu Vinaigrette

1 packet

Jasmine rice

1 packet

baby leaves

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Garlic

1 packet

Miso Paste

(Contains: Soy; )

1 packet

Garlic Aioli

(Contains: Soy, Eggs; )

1 packet

Shredded Cabbage Mix

Radish

Nutrition Values

Calories249 kcal

Energy (kJ)1040 kJ

Fat12.6 g

of which saturates1.2 g

Carbohydrate26.7 g

of which sugars3.4 g

Dietary Fibre3.2 g

Protein5.5 g

Sodium189 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 the rice is tender and all the 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 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 bowls. 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!