Marinated Mushrooms and Sticky Coconut Rice
Ingredients
- a box of mushrooms
- sesame oil (lashings)
- soy sauce
- mirin
- garlic (lots)
- ginger (thumb-sized)
- miso
- chilli flakes (pinch)
- lemon juice (squeeze)
- maple syrup (dash)
- brown rice
- coconut milk (1 tin)
- water (as needed)
- miso (1 tsp)
- sesame seeds
- edamame (thawed)
- cucumber
- apple cider vinegar (ACV)
- extra virgin olive oil (EVOO)
- soy sauce
Preparation
Marinate a box of mushrooms in sesame oil, soy sauce, mirin, garlic, ginger, miso, chilli flakes, lemon juice, and maple syrup for one hour.
Cook the marinated mushrooms for 40 minutes until juicy and soft.
Cook brown rice in a tin of coconut milk, plus extra water if needed.
Stir through a teaspoon of miso into the rice.
Sprinkle with sesame seeds.
Serve with thawed edamame and cucumber, drizzled with apple cider vinegar, extra virgin olive oil, and soy sauce.
