Gingered mushroom super bowl
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Gingered mushroom super bowl
A sublime mix of textures and flavours, this bowl is packed with good-for-you plant fibre. Double up if you like, as leftovers make a great lunch next day
Serves: 2, easily doubled
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
424Kcal
Fat
15gr
Saturates
3gr
Carbs
56gr
Sugars
18gr
Fibre
8gr
Protein
12gr
Salt
3.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g long grain brown rice
- 100g mangetout or edamame
- 1 tbsp vegetable oil
- 300g mixed mushrooms (we used shiitake and chestnut)
- 3 tbsp tamari or reduced-salt soy sauce*
- 1 tbsp sugar (any type)
- 1 ½ tbsp rice vinegar
- 1 tsp grated root ginger
- 1 carrot, shredded or coarsely grated
- ½ avocado, sliced
- 100g pickled red cabbage, drained
Step by step
- Boil the rice in plenty of salted water for 25 minutes until tender, adding the mangetout or edamame for the last 2-3 minutes.
- Heat the oil in a frying pan or wok. Halve or quarter the mushrooms according to size then add to the pan and fry on a high heat for 5-6 minutes until the moisture that they release has evaporated and the mushrooms are golden. Meanwhile, combine the tamari or soy, sugar and vinegar in a small bowl; set aside.
- Add the ginger to the mushrooms and stir-fry for 1 minute, then add half of the sauce. Cook for about 2 minutes.
-
Lift the mangetout or edamame out of the rice pan using a draining spoon, then drain the rice and divide between two shallow bowls. Add the green veg, carrot, avocado and red cabbage in sections on the rice and drizzle over the rest of the sauce. Spoon the mushrooms on top to serve.
*Use tamari, not soy, if gluten-free.Waste notIf only using half an avocado, reserve the half with the pit still in. Brush with oil or lemon/lime juice and store in an airtight container in the fridge for 2-3 days.
