Savory Miso-Sesame Mushroom Bowl
This Savory Miso-Sesame Mushroom Bowl showcases a medley of earthy mushrooms, vibrant vegetables, and nutty sunflower seeds, all generously drizzled with a creamy miso-sesame dressing. Highlighted by the rich umami flavors of sautéed mushrooms and the delectable crunch of roasted seeds, this bowl is not only satisfying but also packed with nutrients. Topped with a perfectly poached egg, it offers a delightful contrast between creamy yolk and crunchy textures, making it a versatile dish perfect for lunch or dinner. Enjoy this scrumptious salad on its own or as a side to complement grilled fish or grain bowls. The miso-sesame dressing can also elevate an array of dishes, introducing a burst of flavor that you’ll crave time and again.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
wild rice
1 cup (rinsed and drained)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
sunflower seeds
1/2 cup (raw)
cayenne pepper
1/2 teaspoon (for seasoning)
olive oil
1/4 cup plus 1 tablespoon (divided)
mixed mushrooms
1 lb (sliced (portabella, crimini, shiitake))
garlic cloves
4 cloves (finely chopped)
sherry wine vinegar
1 tablespoon
firm tofu
14 ounces (drained, patted dry, and cut into four slices)
sesame oil
1 teaspoon
sesame seeds
2 teaspoons (for topping)
rice wine vinegar
3 tablespoons (divided)
large eggs
4
lacinato kale
2 cups (lightly packed, thinly sliced)
English cucumber
1 (thinly sliced)
small radishes
4 (thinly sliced)
white miso
1 tablespoon
honey
1 teaspoon
finely grated ginger
1 1/2 teaspoons
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a medium pot, combine the wild rice, 2 cups of water, and a pinch of kosher salt. Bring it to a boil over high heat, cover tightly, and then reduce the heat to low. Let it cook for 45 minutes. Once done, fluff the rice with a fork, cover it again, and let it steam for 5 more minutes.
3
Spread the sunflower seeds evenly on a rimmed baking sheet. Drizzle with 2 teaspoons of olive oil, season with salt, pepper, and cayenne pepper, then toss to coat evenly. Roast in the oven for about 10 minutes, stirring halfway through, until they are toasted and fragrant. Once done, remove them from the oven and allow them to cool.
4
In a large skillet over high heat, add 2 tablespoons of olive oil. Once hot, add half of the sliced mushrooms in a single layer, seasoning with salt and pepper. Cook for about 5 minutes, stirring only occasionally to achieve a golden brown color. Remove the mushrooms from the skillet and repeat with the remaining mushrooms using another 2 tablespoons of olive oil.
5
Lower the heat, return all the mushrooms to the skillet, and create a well in the center. Add the remaining 1 teaspoon of olive oil and the finely chopped garlic. Sauté for about 2 minutes, or until the garlic just starts to turn golden. Fold the mushrooms and garlic together, then pour in the sherry vinegar, scraping the bottom of the pan to deglaze. Cook for an additional minute, tasting for seasoning adjustments.
6
For the tofu, place the slices on a separate baking sheet. Drizzle each with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds, then season with salt. Broil for about 8 minutes, or until the sesame seeds are toasted and the tofu is golden brown at the edges.
7
While the tofu is broiling, bring a medium pot of water to a gentle boil and add rice wine vinegar and salt. Lower the heat to a simmer. Crack each egg into individual ramekins and gently slide them into the simmering water. Poach the eggs for about 3 minutes, until the egg whites are set. Remove them carefully with a slotted spoon and place them on a paper towel-lined plate to drain.
8
To assemble your bowls, divide the cooked wild rice among four serving bowls. Top each bowl with equal portions of sautéed mushrooms, broiled tofu, lacinato kale, sliced cucumber, and radishes. Add a generous sprinkle of roasted sunflower seeds and finish each bowl with a poached egg on top. Drizzle with the Miso-Ginger Dressing before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Miso-Sesame Mushroom Bowl?
It is a nutrient-dense grain bowl featuring wild rice, a variety of sauteed mushrooms, broiled tofu, and fresh vegetables, all topped with a miso-ginger dressing and a poached egg.
Is this mushroom bowl recipe vegetarian?
Yes, this recipe is vegetarian as it relies on tofu, eggs, and mushrooms for protein.
Is the Savory Miso-Sesame Mushroom Bowl gluten-free?
Yes, according to the recipe tags, this dish is gluten-free.
How many ingredients are required for this recipe?
This recipe requires 20 ingredients in total.
What types of mushrooms should I use?
The recipe recommends a mix of portabella, crimini, and shiitake mushrooms.
How long does it take to cook the wild rice?
The wild rice takes 45 minutes to cook, followed by 5 minutes of steaming with the heat off.
How do I prepare the sunflower seeds for the bowl?
Toss the raw seeds with olive oil, salt, pepper, and cayenne, then roast at 350 degrees Fahrenheit for 10 minutes.
What is the secret to perfectly sauteed mushrooms?
Cook them in a single layer over high heat and stir only occasionally to achieve a golden brown color.
How do I prepare the tofu for this recipe?
Drain and pat the firm tofu dry, cut it into four slices, season with sesame oil and seeds, and then broil for 8 minutes.
What are the ingredients in the Miso-Ginger Dressing?
The dressing includes white miso, honey, finely grated ginger, sesame oil, and rice wine vinegar.
How do I poach the eggs for the bowl?
Gently slide the eggs into simmering water with rice wine vinegar and salt, poaching for about 3 minutes until the whites are set.
Why is rice wine vinegar added to the egg poaching water?
Adding vinegar to the water helps the egg whites coagulate and set more quickly.
What type of kale is used in this bowl?
The recipe specifies using thinly sliced lacinato kale.
Can I make this recipe vegan?
To make it vegan, omit the poached egg and replace the honey in the dressing with agave nectar or maple syrup.
How many servings does this recipe provide?
The assembly instructions suggest dividing the ingredients among four serving bowls.
What can I use instead of sherry wine vinegar?
You can substitute sherry vinegar with rice wine vinegar or apple cider vinegar if needed.
What is the purpose of deglazing the mushroom pan?
Deglazing with sherry vinegar allows you to scrape up the flavorful browned bits from the bottom of the pan.
At what temperature should the oven be set?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What vegetables are used as fresh toppings?
The bowl is topped with thinly sliced English cucumber and radishes.
What gives the dish its umami flavor?
The combination of sauteed mushrooms and white miso provides a deep, savory umami taste.
When should I add the garlic to the mushrooms?
Add the garlic after the mushrooms have browned, creating a well in the center of the pan and sauteing for 2 minutes.
What is the best way to drain the poached eggs?
Remove them with a slotted spoon and place them on a paper towel-lined plate to remove excess water.
Can I use a different type of rice?
Yes, you can substitute wild rice with brown rice, quinoa, or farro, though cooking times will vary.
How should the tofu be sliced?
The 14-ounce block of tofu should be cut into four even slices.
Is this recipe suitable for meal prep?
Yes, the rice, seeds, and dressing can be prepared ahead of time, but the eggs are best poached fresh.
How much olive oil is used in the mushroom preparation?
The mushrooms are sauteed in two batches using 2 tablespoons of olive oil for each batch, plus 1 teaspoon for the garlic.
What kind of miso is best for the dressing?
White miso is used because it has a milder, slightly sweeter flavor compared to red or dark miso.
Can I substitute the sunflower seeds?
Yes, you can use pumpkin seeds, sesame seeds, or chopped almonds as a crunchy alternative.
How should I serve the bowl?
Serve it warm, drizzled generously with the Miso-Ginger Dressing and topped with the poached egg.
How do I store leftovers?
Store the components in airtight containers in the refrigerator for up to 3 days, keeping the dressing separate if possible.