Portobello mushrooms are one of those precious vegetables that can make meat irrelevant. Especially good as prepared here – smeared with miso and chargrilled. To accompany the miso mushrooms, a wild rice salad – chewy wild rice with pine nuts, cranberries, and a roast garlic infused dressing.
We can get a great variety of mushrooms here in Saigon, but portobellos aren’t yet one of them. Every now and then a batch arrives from somewhere and I relish the opportunity to cook with them.
Interestingly an organic vegetable grower in Dalat was producing portobello sized shiitake mushrooms. These made a very delicious giant shiitake mushroom soup. Always on the lookout for more of these really interesting mushrooms. They would also work well in this miso mushrooms recipe.
This miso mushrooms recipe is a customization of one on the French Revolution food blog. I ended up taking the wild rice salad in a very different direction. The nuts and berries complement the wild rice so well. I added mashed roast garlic to the vinaigrette for another layer of flavour, and health benefits as well.
We should all be eating a lot more wild rice. Healthjade has a great article on its background story including what it really is (a grass), and its nutritional breakdown. Bottom line is that it has a delicious nutty flavor and a satisfying chewy texture.
The Spruce Eats has a lot more detail on cooking techniques for wild rice.
Charred miso mushrooms on wild rice salad. Roast garlic vinaigrette.
For the Black rice salad
- 1 cup wild rice sometimes called black rice
- 20 g butter
- 1 medium onion
- 2 cups water (maybe 3 depending on the rice)
- 1 cup veggie stock or chicken if not vegetarian
- 1/4 cup pinenuts
- 1/4 cup chopped almonds or walnuts
- 1/2 cup chopped dried cranberries
- 2 Tbsp sake
- 2 Tbsp water
- 1/4 cup finely chopped parsley
Roasted garlic dressing
- 1 Tbsp extra virgin olive oil
- 1 Tbsp roasted sesame oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp lime or lemon juice
- 1 head of garlic roasted
For the mushrooms
- 4-8 Portobello mushrooms (1 or 2 per person, remember they get smaller during cooking)
- 1/4 cup miso red or white
- 2 Tbsp mirin or sake
- 2 Tbsp fresh ginger finely grated
- Umibudou (sea grapes or radish sprouts for a garnish
- Soak dried cranberries in 2 Tbsp sake and 2 Tbsp water for at least 30 minutes.
- Was the portobello mushrooms and allow to dry off a bit.
- Bring the water and stock to the boil in a large pot.
- Finely chop the onion.
- In a large saucepan, melt the butter then sauté the onion until starting to brown.
- Add wild rice to the saucepan and cook in the butter with the onion for 5 minutes or so.
- Add the water and stock, bring to a boil then reduce to a slow boil, and cook for 35 to 45 minutes. Different brands of wild rice will have different cooking times, so start sampling at 30 minutes. Once the rice is no longer crunchy, remove from heat and drain.
- Toast the pine nuts and almonds until just starting to brown.
Roasted garlic dressing
- Mash the roasted garlic and combine with the olive oil, sesame oil, apple cider vinegar, and lemon juice. Shake in a shaker and set aside.
- Combine the miso, 2 Tbsp mirin (or sake), and 2 Tbsp finely grated fresh ginger.
- Set a baking tray or rack 10 to 15 cm from a broiler element.
- Smear the miso mixture over the portobello mushrooms.
- Place the mushrooms on the rack and broil for 20 minutes or so, turning once, until charred a little.
- Drain the cranberries.
- Combine the wild rice, cranberries, pine nuts, almonds, parsley, and the roasted garlic dressing.
- Cut up the charred mushrooms like a steak, and lay on the black rice salad.