Cremini Mushroom in Chili Garlic Sauce with Brown Rice
Portabello/Cremini mushrooms are my all time favorites among mushrooms. Since D will not eat mushrooms of any kind (how can you voluntarily ingest fungus?!), I don't get to cook much of it. Every once in a while, I do indulge in my very own marinated grilled portabello sandwiches or Mushroom Stroganoff or spicy Mushroom-and-Bell-pepper Curry or Baked Mushroom with Walnut-Cilantro Pesto...
Anyway, nothing extraordinary about this Mushroom in Chili Garlic Sauce, except that I made it exclusively for myself and enjoyed the whole experience, including eating it as leftovers the next day when it tasted even better.
If store-bought Black Bean Chili Garlic Sauce is available, go for it. I have a self-imposed ban on many of the store-bought items, especially the ones with MSG, or are heavily processed. Just a short-term ban to manage the wicked-nasty migraines... hopefully I can reintroduce some of them later on.
A large jar of Sambal Oelek is a staple in my kitchen, but, any other favorite chili paste or home-made chili concoction is good for that extra bite.
Ingredients
3 or 4 cremini or portabello mushrooms, cleaned and sliced
1 medium onion sliced thin
a handful of baby spinach leaves (optional)
Cilantro and Spring onions for garnish
1 Tbsp Sambal Oelek
1 Tbsp minced garlic
1 Tbsp freshly grated ginger
1 tsp sesame oil
1 Tbsp rice wine
1 Tbsp light soy sauce
Preparation
- Heat the sesame oil in a pan, add the garlic and ginger, sauté a bit, then add the onions, mushroom, spices, cover and cook till mushrooms are just done
- Toss in the spinach if using, cover and let it stand for 5 minutes before serving. The slightly wilted spinach adds a nice texture and flavor to this simple dish
Labels: asian, brown rice, mushrooms, vegetarian
3 Comments:
At 1:49 AM, Priya Suresh said…
Fantastic dish,luks super delcious..
At 8:31 AM, notyet100 said…
umm yummm
At 9:03 AM, Unknown said…
Wow that looks so delicious and inviting! YUMMY recipe - thanks for sharing dear!
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