Portobello mushrooms are one of those precious vegetables that can make meat irrelevant. Especially as prepared here – smeared with miso and chargrilled. And the warm black rice salad base – the chewy black rice with the pine nuts, almonds, and cranberries – great textures, tastes, and so nutritious.
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 gets imported from somewhere and I take advantage of the opportunity to cook with them. The original idea for this recipe came from a post on the French Revolution food blog. I ended up taking the black rice salad in a very different direction. The nuts and berries work so well with the black rice. I added mashed roast garlic to the vinaigrette for the salad for yet another dimension and healthy component.
Charred Miso mushrooms on black rice, pinenuts, and cranberries. Roast garlic and truffle vinaigrette
For the Black rice salad
- 1 cup 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 truffle infused olive oil substitute 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 sake or mirin
- 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 sauce the onion until starting to brown.
Add black 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 black 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, truffle infused oil, apple cider vinegar, and lemon juice. Shake in a shaker and set aside.
Combine the miso, 2 Tbsp sake (or mirin), 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 black 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.
Garnish with umibudou (sea grapes) or whatever else you have on hand.