Ingredients
for the cauliflower rice
- 1 TB toasted sesame oil
- 6 cloves garlic, minced
- 1 Thai chili, chopped (optional)
- 1-inch piece of ginger, minced
- 4 scallions, chopped
- 2 shallots, minced
- 1 TB mirin
- 2 cups riced cauliflower, packed (create by using a box grater)
- 1 TB soy sauce
- 1 tsp rice vinegar
- 1/4 cup canned coconut milk (skim the thick and creamy part off the top of the can)
for the portobellos
- 2 TB canola oil
- 4 portobellos, stems removed. Wipe down with a damp paper towel and score the tops
to serve
- 1/4 cup crushed peanuts
- handful of chopped cilantro
- 1 Thai chili, chopped (optional)
- lime wedges
Instructions
to make the cauliflower rice
- Warm the sesame oil over medium heat in a large and shallow saute pan. Add in the garlic, chili, ginger, scallions and shallots and stir to coat. Allow to soften for about 5 minutes. Stir occasionally to ensure the garlic does not brown.
- Deglaze the pan with the mirin and stir until the liquid is mostly evaporated. Add in the cauliflower, soy sauce and rice vinegar. Saute until softened throughout, no longer than 5 minutes.
- Add in the coconut milk and stir to combine. Taste and adjust any seasonings as desired.
to make the pressed portos
- Warm the oil in a large cast iron pan over medium-high heat. Place the mushrooms in the pan in a single layer (you may need to do this in two batches depending on the size of your pan). Place a heavy pot over the top (large enough to evenly press all of the mushrooms) and allow to cook for about 3 minutes. Remove the pot, flip the mushrooms and place the pot back on top. Repeat this until the mushrooms have developed a nice color all over. Remove from the heat and set aside.
to serve
- Divide the riced cauliflower into two bowls and add the mushrooms. Top with crushed peanuts, cilantro, an extra Thai chili, if desired, and lime wedges. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Riced, Sautéed, Seared, Pressed
- Cuisine: Asian
Keywords: cauliflower rice, pressed mushrooms