Rice Vinegar-Glazed Portobello Mushroom with Yellow Squash
- Fresh bay leaf1 piece1 kcal
- Jicama2 piece304 kcal
- Old Bay seasoning5 g14 kcal
- Peanut oil14 ml124 kcal
- Portobello mushroom2 piece37 kcal
- Rice vinegar130 ml23 kcal
- Sea salt5 g0 kcal
- Sorghum grain144 g474 kcal
- Star anise5 g17 kcal
- Yellow squash2 piece76 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Aegean-inspired comfort food: tender portobello mushroom paired with yellow squash and jicama and sorghum grain, finished with fresh bay leaf and a hit of star anise and old Bay seasoning. 1. Pat the portobello mushroom dry and season with sea salt, star anise and old Bay seasoning. 2. Heat peanut oil in a heavy pan and braise the portobello mushroom until it develops a deep golden crust, about 15 minutes. 3. Add yellow squash and jicama to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the sorghum grain separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of rice vinegar before serving hot.