Portobello mushrooms with prunes & orange sauce
 
Prep time
Cook time
Total time
 
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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
  1. Preheat oven to 200 °C.
  2. 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).
  3. Place cleaned mushrooms on a baking sheet and drizzle with 2-3 tablespoons olive oil.
  4. Add in a blender the hot water and the drain prunes. Blend for 1 minute. Set aside.
  5. 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.
  6. To prevent splattering, remove pan from heat and add orange zest, juice, carob syrup, blended prunes, ginger, salt , pepper and stir to combine.
  7. Place back over heat. Once simmering, reduce heat to low for 2 minutes, remove from heat and set aside.
  8. Pour the prune sauce over each mushroom (leave some sauce to serve on rice) and bake for 30-40 minutes.
Basmati rice
  1. 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.
  2. Fill up the bowl 1 more time and let the rice soak for 30 minutes.
  3. Drain the rice. Fill a medium saucepan with 1¾ cups water, add a pinch of salt, and bring to a boil.
  4. 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.
  5. At the end of 15 minutes, turn of the heat. Let the rice sit for 5 minutes. Fluff the rice with a fork.
  6. 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
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/portobello-mushrooms-with-prunes-orange-sauce-main-dishes-recipes/