MAIN DISH: VEGETARIAN
Plant-Based
Drunken Portobello Mushrooms
Contributed by Jeanne Gallée
PhD student, Frontotemporal Disorders Unit
Bradford C. Dickerson Lab
Ingredients
4 large portobello mushrooms
1 tbsp plant-based oil
2 tbsp tahini sauce
2 tsp miso paste
1 tsp lemon juice
2 cups rice of preference
1/2 cup pistachios (optional)
1 pinch of salt, pepper, cumin, red pepper flakes
(optional)
The summer before graduate school
started, my mother taught me a
whirlwind of recipes so that once things
got too hectic, I'd still be feeding myself
well. This is the first plant-based recipe I
could remember by heart and hits the
spot without fail! It's healthy, yummy,
and umami – leaving you feeling full for
hours.
Method
1. Get your rice cooking!
2. Once your rice is done cooking (each kernel should look nice and plump), add
some oil or butter alternative to make the rice even juicier. If you have fresh
portobello mushrooms on hand...
3. Degunk mushrooms (use a spoon to remove all of the squidgy brown gills on the
underside)
4. Wash mushrooms
5. Slice with your preferred thickness
6. Heat up a pan with oil
7. Place portobello mushroom slices into pan and immediately flip so that they are
coated in olive oil
8. Spice with salt, pepper, cumin, red pepper flakes, if available.
9. When mushrooms are plump but have softened, they are ready!
10.Keep mushrooms in pan to keep them warm.
11.Chop up some pistachios or cashews (if nuts are available to you); otherwise, flax
seeds are a nice alternative.
12.Place desired amount of mushrooms on a serving of rice.
13.Mix miso paste with tahini sauce (stir vigorously) with an equal part water and a
spritz of lemon juice.
14.Pour over mushrooms and rice.
15.Sprinkle the chopped pistachios on top for the extra crunch! (optional)
This recipe is easily adjustable to whatever ratio of flavors appeals to you!
Me, age 3, anxiously awaiting my Mama's homemade lunch!
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