King Oyster Mushroom “Scallops” With Black Bean Purée and Spinach |
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skallops
avocado oil | ||||
| 5 | king mushroom, cut into 1 inch thick | |||
salt | ||||
black pepper, ground |
In a pan over medium-high heat, heat avocado oil. Add king mushroom and sprinkle salt and black pepper. Cook until browned on both sides.
sautéed greens
| 6 | bunch | spinach, ends trimmed |
Add spinach to the pan to cook for 5 minutes.
black bean purée
| 1 | can | black beans | ||
| ½ | teaspoon | cumin powder | ||
| ½ | teaspoon | coriander powder | ||
| 1 | tablespoon | olive oil | ||
| 2 | tablespoons | lemon juice | ||
| ½ | tablespoon | smoked paprika | ||
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In a blender, purée all ingredients until smooth.
In a saucepan, gently heat bean purée until warm over low heat.
| ½ | cup | brown rice, rinsed | ||
| 1 | cup | water | ||
| 1 | can | black beans | ||
| 1 | cup | cilantro, finely chopped | ||
gojuchang |
In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).
Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.
Reheat black beans over medium heat. When done, turn off stove. Toss to combine with cilantro.
To serve, divide all ingredients between two plates. Start by adding a bed of black bean purée, followed by black beans, sautéed greens, and "mushroom scallops". Serve with gojuchang on the side.