Field Of Mushrooms Bowl Recipes

AMAZING MUSHROOM BOWLS WITH KALE PESTO

Steps:

• Whisk or shake the marinate in a jar until combined.
• Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left - that's okay, you can use it later in this recipe, or save for next week's bowls).
• Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.
• Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.

MUSHROOM GRAIN BOWL

Steps:

• Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
• Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
• Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.

ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS

Steps:

• Preheat the oven to 425.
• Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
• Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
• In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

FIELD OF MUSHROOMS BOWL

Steps:

• Make pickled onions and tomatoes:.
• In a medium bowl or measuring cup, combine vinegar and 1/2 teaspoon salt. Stir to dissolve and add onions and tomatoes. Toss to combine, cover, and place in the fridge for a minimum of 30 minutes or overnight.
• Make Roasted Garlic Hummus:.
• Preheat oven to 375 degrees. Place garlic on a small sheet of aluminum foil and drizzle with 2 teaspoons of olive oil. Fold sides of foil to enclose and place on a rimmed baking sheet. Transfer to oven and roast until garlic is caramelized and tender, about 15 minutes.
• When cool enough to handle, squeeze cloves from their skins and place in the bowl of a food processor, along with chickpeas, tahini, lemon juice, 3/4 teaspoon salt, and remaining 1/3 cup olive oil. Blend until a thick paste forms. With the mixer running, add ice water and process until until very smooth. Adjust consistency with additional ice water, if desired. Season to taste with salt and additional lemon juice.
• Make ancient grain mix:.
• In a medium saucepan, combine wild rice with 1 cup water and 1/2 teaspoon salt. In another saucepan, combine quinoa with 1 1/3 cups water and 1/2 teaspoon salt. Bring both pots to a boil, reduce to a simmer, and cover. Cook wild rice until tender, about 30-35 minutes. Remove from heat and let steam with lid on for an additional 5 minutes. Remove lid and fluff with a fork. For the quinoa, let cook 15 minutes, until just tender. Do not overcook. Remove lid and continue to cook, stirring occasionally, until any remaining liquid has evaporated. Transfer to a bowl, along with wild rice. Toss to combine.
• Make Field of Mushrooms:.
• Preheat a large cast iron skillet over medium-high heat. Add 3 tablespoons olive oil, swirl to coat pan, and add mushrooms. (If skillet isn't large enough, this can be done in two half batches.) Increase heat to high and saute, stirring occasionally, until mushrooms begin to turn golden. Season with salt and pepper, add thyme and rosemary, and stir to combine. Make a well in the center of the pan. Drizzle in the remaining 2 teaspoons olive oil and add garlic. Stir to coat and, incorporating mushroom mixture gradually, saute until garlic is softened, about 2 minutes more. Add stock and continue to cook until reduced by half.
• To serve:.
• Spread a generous dollop of the roasted garlic hummus on the bottom of a serving plate. Top with a portion of ancient grains, pickled onions and tomatoes, and mushrooms. Drizzle with olive oil, top with pepitas, cilantro, and dill, and serve.