Buddha Bowl with Grilled Oyster Mushrooms
This veggie Buddha Bowl is a flavorful exploration for the mouth. Soul food made with nutrients that make the body feel good and energised. The bowl is filled with brown rice covered with meaty grilled oyster mushrooms, homemade kimchi, crispy sprouts, fresh cucumbers, creamy avocado and oven roasted broccoli, topped with peanuts!
Cooking With Oyster Mushrooms
Oyster mushrooms are packed with nutrients, easy to cook, and easy to flavor. There are many types of oyster mushrooms. The most common ones you usually find in the supermarket are the pearl oyster (Pleurotus Ostreatus). These are tender and have a small stem. The taste of oyster mushrooms is very mild, which makes them unique. They are the ideal mushroom to marinate and create your desired flavor. Because of their meaty texture oyster mushrooms are perfect for those who follow a plant-based diet.
Oyster mushrooms usually grow on wood and mostly haven’t been in contact much with dirt. This makes them easy to clean, preferably with just a kitchen towel. Be careful with using water to rinse them because this will make them less flavorful.
In this recipe, the oyster mushrooms are first marinated in a mix of maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, and liquid smoke for 15 minutes. The oyster mushrooms soak up the marinade immediately which is why they are excellent to play with regarding flavors. When grilled on high heat for a few minutes they turn golden brown and crispy.
Food for a happy soul
The main character of this Buddha Bowl is the oyster mushroom. Inspired by this vegetable the idea came up to create an Asian experience. The mushrooms, fresh cucumbers, spicy homemade kimchi, sprouts, avocado, brown rice, and broccoli florets make a super healthy Buddha Bowl that makes your body and soul feel good instantly. Every bite is exciting because of all the different flavors and textures. Food that contains probiotics like kimchi can boost the release of happy hormones like dopamine and serotonin. Be generous with the sesame seeds and peanuts, these two are rich in tryptophan which is an essential amino acid that helps produce serotonin.
Recently we started making our own kimchi and are still experimenting. Once we are completely sure about our kimchi recipe we will share it with you. For now either you make your own version or buy at the Asian shops or at the local farmer's market.
Buddha Bowl with Grilled Oyster Mushroom
This dessert is perfect for a hot summer night!
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Servings: 2
Course: Lunch/ Diner
Cuisine: Asian
Ingredients:
- 200 grams oyster mushrooms
- 1 1/2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1/4 tsp liquid smoke
- 1 tbsp vegetable oil ( or better, arachide oil)
- 1 cup cooked brown rice
- 1/2 head of broccoli
- 1/2 English cucumber
- 2 hands full of sprouts
- kimchi
- avocado
- unsalted peanuts/ toasted sesame seeds, fresh coriander by choice for garnish
Instructions:
Pre-heat the oven for 190°C. Start with preparing the brown rice. Cooking brown rice always takes a bit more time. Use 1 cup of rice and 2 cups of water. Add salt and pepper or a cube of vegetable broth for seasoning and bring to a boil. Lower to a simmer for 40 minutes.
Marinate the oyster mushrooms in the meantime. In a medium bowl mix all the ingredients for the marinade: soy sauce, rice vinegar, sesame oil, liquid smoke and maple syrup.
- Gently clean the mushrooms with a kitchen paper and cut them in equal pieces (keep them big). Place them in the bowl with marinade and make sure they are all fully covered. Keep in the fridge for 15 minutes.
- Rinse the broccoli and cut into florets. Line a baking sheet with parchment paper and place the broccoli florets on there. Sprinkle wity soy sauce and mix. Transfer into the oven. Bake until a little crispy but not burned. Leave it in the oven for about 20 minutes but keep an eye on it.
- Cut the cucumber in thin slices. Toss gently with a few drops of soy sauce and sprinkle with sesame seeds.
- Grease a grill pan with a brush of neutral oil (arachide or vegetable oil). Bring to a heat and then add the marinated oyster mushrooms. Grill until golden-brown on both sides. This goes quickly so pay attention to not let them burn.
- Grab two largde bowls, add rice on the bottom and cover with roasted broccoli, a spoon of kimchi, cucumber salad, grilled oyster mushrooms, sprouts and garnish with chopped peanuts, sesame seeds and fresh chopped coriander.
