Miso-Charred Mushrooms and Black Rice Salad Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated Aug. 29, 2018
Miso Charred Mushroom and Black Rice Salad EDIT.JPG
Kerry Saretsky

Recipe Details

Miso-Charred Mushrooms and Black Rice Salad Recipe

Active 40 mins
Total 40 mins
Serves 2 servings

Ingredients

  • 1/2 cup forbidden black rice, rinsed

  • 1/4 cup white miso

  • 2 tablespoons plus 1 teaspoon mirin, divided

  • 2 teaspoons grated fresh ginger

  • 4 Portobello mushroom caps, wiped clean

  • 1 tablespoon rice vinegar

  • 1 tablespoon juice from 1 lime

  • 1 teaspoon soy sauce

  • 1 teaspoon toasted sesame oil

  • 1/2 cup fresh or frozen edamame beans

  • 3 leaves Savoy cabbage, sliced into very thin strips

  • 2 scallions, very thinly sliced

  • 1/4 jalapeño, minced

  • 2 tablespoons chopped fresh cilantro leaves

  • 2 teaspoons toasted white or black sesame seeds

Directions

  1. Bring a medium-large pot of salted water to a boil. Add the rice to the boiling salted water, and cook without a lid until tender, about 35 minutes.

  2. Meanwhile, arrange a rack 6 to 8 inches below broiler element and pre-heat broiler to high. In a bowl, whisk together the miso, 2 tablespoons mirin, and fresh ginger. Slather the mushrooms, top and bottom, with the miso mixture. Place on a foil-lined rimmed baking sheet, and broil until tender and charred, turning once, about 20 minutes total. Set aside.

  3. Whisking together the rice vinegar, lime juice, soy sauce, remaining 1 teaspoon mirin, and sesame oil. Set aside.

  4. Once the rice has been cooking for 30 minutes, add the fresh edamame beans. When the rice has only one minute left to cook (it’s been boiling for 34 minutes), add the shredded cabbage. If using frozen edamame, add with the cabbage at the 34 minutes mark. Drain the rice, edamame, and cabbage all together in a fine-mesh colander. Drain and transfer to a large bowl. Toss with the dressing, jalapeno, cilantro, and sesame seeds.

  5. Serve the rice salad with the mushrooms, thickly sliced, perched on top.

Nutrition Facts (per serving)
289 Calories
8g Fat
40g Carbs
15g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 289
% Daily Value*
Total Fat 8g 11%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 1457mg 63%
Total Carbohydrate 40g 15%
Dietary Fiber 9g 31%
Total Sugars 14g
Protein 15g
Vitamin C 24mg 119%
Calcium 107mg 8%
Iron 3mg 17%
Potassium 903mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)