THREE-MUSHROOM KEBABS
by MikeCFord
This is one of Noct’s favorite dishes. Too bad nobody ever told him that potatoes are botanically classified as a vegetable...
Active cooking time: 30 mins. Total cooking time: 1 hr 15 mins. Serves 1-2
Mushrooms
2 heaping tbsp dried, sliced shiitake mushrooms (at least 30mL)
½ cup boiling water (120mL)
8 tbsp unsalted butter, melted (112g)
6 cloves garlic, crushed
4 tbsp light soy sauce (60mL)
zest of 1 lime
handful of fresh parsley, chopped
around 24 button mushrooms
around 12 chestnut mushrooms
skewers, soaked 30+ minutes
Coleslaw
4-6 cups cabbage (white/red/Napa), shredded (400-600g)
½ fennel bulb, shredded
1 carrot, grated
1 bunch scallions/ spring onions, shredded
2 tbsp canola oil (30mL)
1 tbsp sesame oil (15mL)
4 tbsp rice wine vinegar (60mL)
juice of ½ lime
1 tbsp light soy sauce (15mL)
2 tsp ginger, grated (4g)
1 tbsp honey (15mL)
1-2 tbsp sesame seeds, toasted (30g)
Rice
2 tbsp canola/rapeseed oil (30mL)
3 cloves garlic, crushed
1 white onion, diced
1½ cups long grain white rice, washed (300g)
2 cups vegetable stock (480mL)
1 cup sieved tomatoes/passata (273g)
½ tsp red chilli flakes (4g)
1 large (beef) tomato
Garnish
½ lime
4 slices toasted sourdough bread
garlic mayonnaise/aioli, as desired
fresh parsley, chopped
Put the dried shiitake mushrooms into a cup or small bowl, and add just enough hot or boiling water to cover them. Leave for 20 minutes, and remove from water when rehydrated (keep the water; it adds flavor to the marinade later).
Meanwhile, halve the chestnut mushrooms so that they are about the same size as the button mushrooms, and so that there are the same number of pieces of each mushroom (if the chestnut mushrooms are a similar size to the button mushrooms, leave them whole and use more).
Pour ½ cup (120mL) of the shiitake mushroom water (from step 1) into a large bowl. Combine with butter, garlic, soy sauce, lime zest and parsley to make a marinade. Add the chestnut and button mushrooms to the marinade and leave for 20-30 minutes.
To make coleslaw: combine the cabbage, fennel, carrot and scallions in a bowl. Whisk together the canola and sesame oils, rice wine vinegar, lime juice, soy sauce, ginger and honey, then pour the mixture over the vegetables. Make sure that all of the vegetables are coated in the dressing, then sprinkle with toasted sesame seeds.
When chestnut and button mushrooms are finished marinating, remove the mushrooms and thread them onto your skewers, alternating each type. Reserve the mushroom marinade for later use.
Slice the rehydrated shiitake mushrooms into desired size if they are too large. Fry the onion and garlic in 2 tbsp (30mL) oil for a couple of minutes until they start to soften, then add the dry rice and fry for a further 5 minutes. Add the stock, sieved tomatoes/passata, chili flakes and half of the mushroom marinade to the pan along with the shiitake mushrooms. Remove the stalk from the tomato and rest the tomato on top of the rice, then cover the pan and simmer on low for 20 minutes.
Cook the mushrooms on a hot griddle pan or barbecue for 10 minutes, using the remaining mushroom marinade to baste. Alternately, they can be cooked in the oven for 20 minutes at 400°F (200°C).
Mash the tomato into the rice, and serve the rice alongside the coleslaw, mushroom skewers and bread. Add a wedge of lime and a spoonful of mayo, and sprinkle the dish with chopped parsley.
Want to make this recipe vegan? Substitute the butter for 3 tbsp oil, change the honey to 2 tsp sugar, and omit the mayonnaise.
Creator: MikeCFord (Reddit)