Shroomami Recipe

Rinse the wild rice under cold water briefly. In a medium saucepan combine rice, water or vegetable broth, and 1/2 tsp kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer 40–45 minutes until kernels split and tender. Drain any excess liquid, fluff with a fork, and keep warm.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment.

Press the tofu for 15–20 minutes to remove excess water: wrap in a clean towel, set a weighted pan on top. After pressing, cut tofu into 1/2-inch cubes.

In a bowl whisk together 1.5 tbs tamari, 1 tsp sesame oil, 1/2 tbs rice vinegar, 1/2 tbs maple syrup, and 1 tbs cornstarch until smooth. Add black pepper.

Toss tofu cubes gently in the marinade until evenly coated. Spread in a single layer on the prepared baking sheet, drizzle 1 tbs neutral oil over them and toss to coat slightly.

Roast 20–25 minutes, turning once halfway, until golden edges and firm. Remove from oven and keep warm.

Clean portobellos with a damp cloth and slice into 1/2-inch strips. Mince garlic and chop thyme or basil.

Heat 1 tbs olive oil in a skillet over medium-high heat. Add sliced mushrooms in an even layer — avoid overcrowding. Sauté 4–5 minutes until they begin to brown.

Add minced garlic and thyme/basil and continue cooking 1–2 minutes until fragrant. Stir in 1/2 tbs tamari and 1 tbs water to deglaze the pan; cook until liquid mostly evaporates, about 1 minute. Season with 1/4 tsp black pepper. Keep warm.

While rice and tofu cook, prepare the vegetables: thinly slice half an English cucumber into half-moons or matchsticks. If larger basil leaves, chiffonade or tear into smaller pieces. Lightly massage the shredded kale with a tiny pinch of salt and a drizzle (about 1/2 tsp) of olive oil for 30 seconds to soften.

Combine massaged kale, shredded cabbage, cucumber slices, and basil in a large bowl and toss gently to mix.

In a small bowl or jar whisk together 1 tsp white miso, 1 tbs tahini, 1 tbs rice vinegar, 1/2 tbs soy sauce, 1 tsp grated ginger, 1/2 clove minced garlic, 1 tsp sesame oil, 1 tbs neutral oil, and 1/2 tsp maple syrup (if using). Add 1 tbs warm water and whisk until the dressing is smooth and pourable. Adjust seasoning with pepper and more water to reach desired consistency.

To assemble four servings: divide the cooked wild rice evenly into four shallow bowls as the base (about 1/4 cup cooked rice per serving if using recipe amounts yields ~3 cups cooked).

Top each bowl with about 1/4 of the massaged kale-cabbage-cucumber-basil mixture.

Add 1/4 of the warm portobello mix and 1/4 of the roasted tofu cubes to each bowl.

Sprinkle each bowl with about 1 tablespoon of chopped roasted almonds for crunch.

Drizzle 1–2 tablespoons of the miso-sesame-ginger dressing over each bowl (adjust to taste).

Serve immediately while tofu and portobello are warm. Offer extra dressing on the side.