![\"mushroom_skillet\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/mushroom_skillet.jpg\")
<\/p>\nEvery time I post a mushroom recipe, I get at least a few comments from people saying they (or someone they cook for) refuse to eat mushrooms. The reason mushrooms get so much hate is nearly 100% because of bad cooking technique. It’s true \u2013 in their raw form, mushrooms have a spongey texture and a bland flavor which isn’t exactly the most appetizing thing in the world… but when they’re cooked correctly, you won’t find a plant with more delicious, meaty flavors than this one. <\/p>\n
So today, I’d love to share my favorite mushroom cooking technique that I’ve actually been working on for quite some time. It starts by marinating some portobello slices in balsamic vinegar for a few hours, then saut\u00e9ing over high heat with soy, the right spices, and just a touch of maple syrup until they reduce and caramelize several times, locking in layers and layers of flavors. <\/p>\n
They make a great snack on their own, but I’ve also got an awesome rice bowl recipe below with these mushrooms, avocado, greens, and pickled carrots. <\/p>\n
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![\"mushroom_bowl\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/mushroom_bowl.jpg\")
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Makes 4 Rice Bowls<\/strong><\/p>\n ^ Before picture. This is why most people hate mushrooms.<\/p>\n As mentioned, these mushrooms can be enjoyed as is, maybe with some green onions and sesame seeds, but they also make an excellent topping for a simple rice bowl. Here’s how to make it:<\/p>\n Cook about 3 cups of white or brown rice and add to the base of serving bowls.<\/p>\n Top the rice with some of the mushrooms, slices of avocado, a handful of fresh greens (I used arugula, but chopped kale, spinach, or lettuce would also work), and some shredded carrots. <\/p>\n (Variation: The carrots are great plain, but if you want to make them more exciting, I actually combined shredded carrots + daikon radishes (because I grow them in my garden) with some rice vinegar and refrigerated them while the mushrooms were marinating.)<\/p>\n Garnish each bowl with a generous sprinkle of chopped green onions and toasted sesame seeds. <\/p>\n Finally, remember the cooking liquid we saved in the ramekin? Return that liquid and another tablespoon of maple syrup to the mushroom skillet and simmer over medium heat, to deglazed the pan. Give this soy\/vinegar solution 3-4 minutes to dissolve all those tasty caramelized bits from your pan, creating an awesome sauce that can be drizzled over the rice bowl. Note: If you want some extra sesame flavor in this glaze, add a teaspoon of toasted sesame oil as well.<\/p>\n Every time I post a mushroom recipe, I get at least a few comments from people saying they (or someone they cook for) refuse to eat mushrooms. The reason mushrooms… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":7759,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[37,20],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7757"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=7757"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/7759"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=7757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=7757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=7757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
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![\"mushroom_prep\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/mushroom_prep.jpg\")
<\/p>\nCooking the Mushrooms<\/h4>\n
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Making the Rice Bowl<\/h4>\n
![\"mushroom_rice_bowl\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/01\/mushroom_rice_bowl.jpg\")
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