Recipe submitted by Carina C
5 - 10 mins
- Olive Oil
- 2 - 3 tablespoons of Miso
- 2 Portobello Mushrooms
- Chopped Garlic / 2 - 3 coves of Garlic
- Rice (or Quinoa)
- Salt and Pepper
Step 1Slice mushrooms – we want them to be larger than usual as they will shrink later on.
Step 2Gently boil mushroom for 5 minutes or until they are almost cooked.
Step 3Keep mushroom water to help deglaze pot later.
Step 4Heat oil and sauté garlic till fragrant. (Use chopped garlic to save time)
Step 5Add boiled mushroom. Season with salt and pepper.
Step 6Deglaze pot with mushroom water.
Step 7Add rice and mix.
Step 8Add miso and mix.
Step 9Add mushroom water to deglaze when needed. Rice should be soft and moist from the mushroom water.
Made with these ingredients
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