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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Golden Mushroom Feast?
The preparation time for Golden Mushroom Feast with pickled ginger, cucumber & sesame seeds is between 25 and 45 minutes.
What is the total time required to make Golden Mushroom Feast with pickled ginger, cucumber & sesame seeds?
The total time required to make Golden Mushroom Feast with pickled ginger, cucumber & sesame seeds is between 40 and 60 minutes.
How many servings does Golden Mushroom Feast provide?
4 servings
What are the main ingredients in Golden Mushroom Feast?
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
What is the nutritional information of Golden Mushroom Feast?
Calories: 717, Carbs: 99 grams, Fat: grams, Protein: 13.8 grams, Sugar: 11.3 grams, Salt: 1027 grams
How do I prepare Golden Mushroom Feast?
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. 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! 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.
What should be prepared from my kitchen to make Golden Mushroom Feast?
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
How many calories does Golden Mushroom Feast have?
717 calories
How much fat content does Golden Mushroom Feast have?
grams
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