#shiitake

Schmackhaftes Pilzgemüse Am Karfreitag ging es traditionell zu. Es gab Fisch in Form von frittierten Forellen. Dazu Pilzgemüse mit Shiitakepilzen und Champignons. Und natürlich wurde beim Kochen und späteren Genießen Mozarts Requiem gehört, die Totenmesse. Zur Feier des Tages habe ich sogar ein Jackett aus dem Kleiderschrank geholt und getragen. Ich habe vor Jahrzehnten meine Fritteuse gekauft…

A tasty vegan take on the traditional Japanese donburi, with savory shiitake mushrooms, creamy avocado, and fresh spinach on top of seasoned sushi rice.

Ingredients: 1 cup sushi rice. 2 cups water. 1 tbsp rice vinegar. 1 tbsp sugar. 1/2 tsp salt. 2 cups shiitake mushrooms, sliced. 2 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp sesame oil. 1 clove garlic, minced. 1 tbsp grated ginger. 2 cups spinach. 1 avocado, sliced. 1 scallion, chopped. 1 tbsp sesame seeds.

Instructions: Run cold water over the sushi rice until the water is clear. In a rice cooker, put the rice and water together and follow the cooker's directions for cooking. Put the rice vinegar, sugar, and salt in a small bowl and mix them together. Mix the vinegar mixture slowly into the cooked rice, then set it aside to cool. Put the sesame oil, garlic, and ginger in a pan over medium-low heat. Cook for one to two minutes, until the food smells good. Put in the shiitake mushrooms and cook for 5 to 7 minutes, until they start to turn brown. Add the soy sauce and maple syrup and stir them in. Cook for another two to three minutes, until the mushrooms turn caramelized. For about one to two minutes, wilt the spinach in the pan with the mushrooms. To put the bowls together, divide the sushi rice between serving bowls. Add the shiitake mushroom mix, sliced avocado, and wilted spinach on top. Before serving, sprinkle chopped scallions and sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 20 minutes