Amarillo College Badger Buzz

Vegetarian Recipe Month

If you're looking for a great way to boost your October health goals or just want to try a new recipe for Meatless Monday, this maple-miso glazed mushroom bowl will really hit the spot. It's quick, delicious, and a favorite in our home. The mushrooms have a great meaty texture and are packed with flavor, not to mention the added benefit of a little extra vitamin B.

Ingredients (serves 2)

• 2 tbsp miso paste (we like to use red but you can use any to suit your flavor preference)
• 2 tbsp pure maple syrup (you can substitute honey for a slightly different flavor profile but DON'T use maple-flavored pancake syrup i.e. Log Cabin, Mrs. Butterworth's, etc.)
• 3 tsp seasoned rice vinegar
• 2 tsp low sodium soy sauce (regular soy sauce may end up making the dish too salty as miso is already a bit salty; use tamari if you're gluten-free)
• 1/2 tsp sesame oil (with this oil, a little goes a long way)
• 1-inch knob of fresh ginger, grated (you can substitute ginger powder by starting with 1/4 tsp and adding more to taste)
• 1/2 cup short-grain rice
• 4 oz cremini mushrooms
• 6 oz fresh green beans (frozen and canned are not good substitutes in this recipe, sugar snap peas, however, are a great substitute)
• 2 oz shredded carrots
• 1 1/2 oz shredded cabbage
• 1 small sweet red pepper
• 1 tsp of sesame seeds (garnish)
• Olive, vegetable, or avocado oil for cooking

Instructions

1. Preheat oven to 400 °F
2. Bring short-grain rice, 1 1/2 cups of water, and 1/2 tsp salt to boil in a small pot. Once boiling, stir, reduce to medium-low heat, cover with a lid, and simmer for 15 - 18 minutes (or save time by using a rice cooker if you have one). Once cooked, turn off heat, let rest for two minutes, then remove the lid and fluff with a fork or chopsticks (if using a rice cooker, leave on warm setting and fluff with a fork or chopsticks)
3. Rinse cremini mushrooms and pat dry with a paper towel, remove stems if desired, and cut into thin slices (we do about 1/4 inch thick)
4. Trim stem ends off green beans and cut into 1-inch-long pieces
5. Stem and de-seed your red pepper, then slice into thin strips (about the same width as the green beans)
6. Toss the mushrooms in about 1 tbsp of oil (enough to coat to prevent scorching/drying) and a pinch of salt and pepper, then spread them on a well-oiled foil-lined baking sheet in a single layer
7. Mix the miso paste, maple syrup, 2 tsp vinegar, 1 tsp soy sauce, and sesame oil together in a bowl until smooth (add a small amount of water if needed to thin it out enough to be pourable)
8. Roast for 10 - 12 minutes until tender
9. Heat 1 1/2 tbsp cooking oil in a large sauté pan over medium-high heat, then add the green beans and red pepper strips with a pinch of salt and pepper (feel free to add red pepper flakes if you'd like to spice the dish up). Cook 1 - 2 minutes, stirring occasionally
10. Add the cabbage, carrots, ginger, and remaining soy sauce and vinegar, cook for another 1 - 2 minutes until warmed through, stirring (or flipping in the sauté pan if you're my husband) as you go
11. Flip the mushrooms and drizzle them with the maple-miso glaze, then roast for another 3 - 4 minutes to warm the glaze through
12. Divide the rice between 2 bowls, top with the sautéed veggies and mushrooms and sprinkle on the sesame seeds

Tips: If you'd like to save additional prep time on shredding cabbage and carrots, you can pick up a bag of pre-shredded cabbage and carrots or stir-fry mix at Walmart/United. You can also top this dish with a fried egg for a little extra protein in your bowl. We often like to add some raw chopped green onions as a garnish for an added note of freshness.