Barbacoa Mushroom & Rice Bowl
Dry rubbed pressed oyster mushrooms, cilantro rice, black beans topped with pico and guac.
Ingredients: Makes 4 Rice Bowls
- 2 cups basmati rice
- 3 cups water
- 2 tablespoon Olive Oil
- 1 teaspoon salt
- ½ lb. oyster mushrooms
- 1 teaspoon paprika (Barbacoa seasoning)
- 1/8 teaspoon pepper (Barbacoa seasoning)
- ¼ teaspoon salt (Barbacoa seasoning)
- 10 sprigs cilantro, about ¼ bunch.
- 1 can black beans
- ¼ red onion
- 1-2 roma tomatoes
- 1 clove garlic
- 1 avocado
- 1 lime
- 1 Jalapeno
- ½ stick butter (Optional)
Wash your vegetables and dry.
Wash two cups of rice in grain mesh strainer. Allow to drain for two minutes. In a pot, add the rice, water, ½ teaspoon salt and 1 tablespoon of olive oil. Bring to boil and reduce heat to med low and cover. Cook for 20 minutes or until rice is fully cooked. Once finished cooking, in a large mixing bowl, add ¼ teaspoon salt, and chop washed and dried cilantro, and butter (optional)
Season the mushrooms with the paprika, salt and pepper. In a hot cast iron skillet, sear the mushrooms with 1 tablespoon of olive oil. Allow to get crispy and brown. Remove from the pan and set aside for assembly.
Pico & Guac:
In two small mixing bowls, add ½ of chopped garlic to each bowl. Add salt and mash together. Add the juice of ½ lime to each bowl. Dice onion and tomato to ¼ inch cubes. Dice Jalapeno to 1/8 inch cubes. Place vegetables into one of the two bowls. Mix, cover and place in the refrigerator until ready to plate. In the other bowl, add the avocado and mash together until smooth.
Open can of beans and strain is a mesh strainer. Place in a bowl and set aside for assembly.
Pick out your favorite bowls, place a bed of rice in each bowl, starting at one section of the bowl, add mushrooms in each corner of the dish. Add strained black beans, ½ of the pico, guac and finish the dish by adding some tomatoes all around the dish from the pico.
-Enjoy Chef Ko