Saucy Shiitake Mushrooms over Roasted Veggies
with Ginger-Scented Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Presenting three veggies, two ways. Originally from East Asia, shiitake mushrooms are sought after the world over for their umami flavour and buttery texture—they need nothing more than a quick sauté to show their best sides. Swirled with citrusy ponzu, sweet soy and ginger, they become a deliciously saucy topper for zucchini and broccoli, oven-roasted until tender and browned. Jasmine rice releases its own fragrances of ginger and spices as it’s spooned out.
We will send you:
- 20g Ginger
- 200g Broccoli florets
- 90g Shiitake mushrooms
- 1 Green zucchini
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 30ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
11 g
Saturated Fat
2 g
Sodium
2220 mg
Total Carb
101 g
Sugars
22 g
Protein
11 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 portions), ¼ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the vegetables
Meanwhile, on a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ¼ of the remaining spices and S&P. Roast, 7 to 9 min., until partially cooked.
Mise en place
Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle. In a medium bowl, combine the zucchini, a drizzle of oil and ⅓ of the remaining spices. Remove the stems from the mushrooms; thinly slice.
Finish the vegetables
When the broccoli is partially cooked, remove from the oven and add the zucchini. Roast, stirring halfway, 7 to 9 min., until browned and tender.
Make the sauce
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the mushrooms and sauté, 2 to 4 min., until beginning to brown. Add the remaining ginger and sauté, 30 sec. to 1 min., until fragrant. Add the ponzu, soy sauce and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until beginning to thicken.
Plate your dish
Divide the rice between your plates. Top with the vegetables. Spoon the sauce over. Bon appétit!
