CARAMELIZED HOISIN PORTABELLO WITH A BROTHY GARLIC & GINGER RICE

15 mins
Serves 1
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Directions

  1. 1Add some oil to a pan over medium heat and fry off the spring onions whites, garlic and ginger for around a minute.
  2. 2Go in with the soy sauces and rice vinegar and stir to combine.
  3. 3Then add the stock and miso paste, bring to a boil and then reduce to a simmer.
  4. 4Cook your rice in salted water to packet instructions.
  5. 5Now in a skillet heat some oil over medium heat. Get your mushroom in the pan with salt and pepper and use a weight to press down.
  6. 6Flip over and repeat with the mushroom until it is flat and golden.
  7. 7Once the mushroom is reduced add all the sauce ingredients for the mushroom and lower the heat.
  8. 8Once the mushroom is coated in the sauce take it off the heat.
  9. 9Slice the mushroom into steak like pieces.
  10. 10Drain and serve your rice in bowls.
  11. 11Top with the broth and the mushroom and some Thai basil and greens of spring onion.
  12. 12Finish with chilli crisp and some sesame oil and enjoy!

Ingredients

  • 1 portobello mushroom
  • 2 tbsp hoisin sauce
  • 1 tbsp maple syrup/honey
  • 1 tbsp dark soy sauce
  • 2 whites of spring onion chopped
  • 3 cloves garlic
  • 1 thumb piece ginger, minced
  • 4 cups veg stock
  • 1 tsp miso paste
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp rice vinegar
  • 1 cup white/jasmine rice
  • Spring onion greens
  • Chilli crisp
  • 1 tsp sesame oil
  • oil
  • salt and pepper
  • Thai basil

Equipment

panskilletweightbowl

Tips

  • Always try and make it so that when she gets home, it's nice and warm and it's not sitting there and all cold.
  • Don’t forget to wash your rice.