A delicious, restaurant-style dinner! Crispy mushrooms served with vegan mayo, tart radish, pickled ginger, sesame seeds, diced cucumber, and fluffy rice.
Golden Mushroom Feast
Golden Mushroom Feast
with pickled ginger, cucumber & sesame seeds
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Button Mushrooms
- Corn
- Cucumber
- Fresh Chilli
- Fresh Chillies
- Jasmine Rice
- Lime Juice
- Low-Sodium Soy Sauce
- Mayo
- Pickled Ginger
- Radish
- Wasabi Powder
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
A RICE EVENT
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 5ml of sweetener, and 5ml of water. Toss through the radish rounds and the diced cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the radish & cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled radish & cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
Jasmine Rice - 100ml
White Sesame Seeds - 5ml
Corn - 40g
Lime Juice - 15ml
Radish - 20g
Cucumber - 50g
Button Mushrooms - 125g
Low Sodium Soy Sauce - 15ml
Mayo - 50ml
Wasabi Powder - 7,5ml
Pickled Ginger - 10g
Fresh Chilli - 1
A RICE EVENT
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 10ml of sweetener, and 10ml of water. Toss through the radish rounds and the diced cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the radish & cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled radish & cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
Jasmine Rice - 200ml
White Sesame Seeds - 10ml
Corn - 80g
Lime Juice - 30ml
Radish - 40g
Cucumber - 100g
Button Mushrooms - 250g
Low Sodium Soy Sauce - 30ml
Mayo - 100ml
Wasabi Powder - 15ml
Pickled Ginger - 20g
Fresh Chilli - 1
A RICE EVENT
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 15ml of sweetener, and 15ml of water. Toss through the radish rounds and the diced cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the radish & cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled radish & cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
Jasmine Rice - 300ml
White Sesame Seeds - 15ml
Corn - 120g
Lime Juice - 45ml
Radish - 60g
Cucumber - 150g
Button Mushrooms - 375g
Low Sodium Soy Sauce - 45ml
Mayo - 150ml
Wasabi Powder - 22,5ml
Pickled Ginger - 30g
Fresh Chillies - 2
A RICE EVENT
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED CORN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
IN A PICKLE
In a bowl, combine the lime juice (to taste), 20ml of sweetener, and 20ml of water. Toss through the radish rounds and the diced cucumber. Set aside.
MUSHIE TIME
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chopped mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
FINAL TOUCHES
To the pot of cooked rice, mix through the soy sauce (to taste). In a small bowl, combine the mayo and the wasabi powder (to taste). Add water in 5ml increments until slightly loosened. Drain the pickling liquid from the radish & cucumber.
BOWLED OVER!
Make a bed of the rice. Top with the pickled radish & cucumber, the golden mushrooms, the charred corn, the chopped pickled ginger, and the sliced chilli (to taste). Dollop over the mayo and sprinkle over the toasted sesame seeds. Simply stunning, Chef!
Jasmine Rice - 400ml
White Sesame Seeds - 20ml
Corn - 160g
Lime Juice - 60ml
Radish - 80g
Cucumber - 200g
Button Mushrooms - 500g
Low Sodium Soy Sauce - 60ml
Mayo - 200ml
Wasabi Powder - 30ml
Pickled Ginger - 40g
Fresh Chillies - 2
Woolies Products in this dish
