Portobello mushrooms with prunes & orange sauce
Prep time
Cook time
Total time
Author: EnHealthy
Ingredients
- 8 portobello mushrooms
- 1 cup basmati rice
- Salt and pepper
- 2-3 tablespoons olive oil
Prunes & orange sauce
- 15 pitted dry prunes (soak them in warm water for 15 minutes and drained)
- 1 cup hot water
- 1 tablespoon fresh thyme finely chopped
- 1 big onion (150 g) finely chopped
- 2-3 tablespoons olive oil
- 2 garlic cloves minced
- Zest from 1 orange
- Juice of 1 orange
- ¼ cup carob syrup
- ½ teaspoon chopped sweet chili
- 1 tablespoon minced fresh ginger
- Salt and pepper
Toppings
- 2-4 slices of orange
- 1 spring onion sliced
- ¼ cup fresh cilantro leaves
Instructions
- Preheat oven to 200 °C.
- Brush dirt from mushrooms using a damp towel. Get rid of the stem, peal of the skin (optional) and the large gills underneath the cap. The dark gills will discolor (turn black).
- Place cleaned mushrooms on a baking sheet and drizzle with 2-3 tablespoons olive oil.
- Add in a blender the hot water and the drain prunes. Blend for 1 minute. Set aside.
- In the meantime, prepare the sauce, heat a medium pan over high heat. Once hot, add 2 tablespoons olive oil, thyme, onions, chili and garlic. Sauté for 3 minutes, stirring frequently.
- To prevent splattering, remove pan from heat and add orange zest, juice, carob syrup, blended prunes, ginger, salt , pepper and stir to combine.
- Place back over heat. Once simmering, reduce heat to low for 2 minutes, remove from heat and set aside.
- Pour the prune sauce over each mushroom (leave some sauce to serve on rice) and bake for 30-40 minutes.
Basmati rice
- Place the rice in a large bowl and fill with water. Stir the rice, the water will go cloudy. Once you've stirred for a minute, pour off the water. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 times.
- Fill up the bowl 1 more time and let the rice soak for 30 minutes.
- Drain the rice. Fill a medium saucepan with 1¾ cups water, add a pinch of salt, and bring to a boil.
- Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
- At the end of 15 minutes, turn of the heat. Let the rice sit for 5 minutes. Fluff the rice with a fork.
- Serve the mushrooms on top of basmati rice, drizzle with the left over prune sauce and top it with orange slices, spring onions and cilantro.
Notes
3-4 Servings
