VEGAN ENOKI MUSHROOMS WITH PURPLE SLAW & JASMINE RICE

Full of saucy, nuanced umami goodness, the Japanese-inspired sides round out this mushroom main to make for a satisfying meal.

JASMINE RICE

1 cup (250 mL) water

1/2 cup (125 mL) Jasmine rice, rinsed

PURPLE SLAW

1 tsp (5 mL) sugar

2 tsp (10 mL) less-sodium soy sauce

1 tsp (5 mL) canola oil

2 tbsp (30 mL) rice wine vinegar

1/4 tsp (1 mL) toasted sesame oil

1/2 small head purple cabbage, about 3 cups (750 mL), shredded

2 celery stalks, thinly sliced

2 tbsp (30 mL) black sesame seeds

3 tbsp (45 mL) crispy fried shallots

ENOKI MUSHROOMS

2 pkgs (100 g each) enoki mushrooms

1 tbsp (15 mL) sake

1 tbsp (15 mL) soy sauce

1 tbsp (15 mL) while miso paste

2 tsp (10 mL) mirin

1 tsp (5 mL) grated fresh ginger

1 tsp (5 mL) sugar

3 green onions, trimmed and cut into thirds 1 tsp (5 mL) canola oil

1 Preheat oven to 400°F (200°C).

2 To make rice, in a medium saucepan bring 1 cup (250 mL) of water to a boil, add rice, stir and cover. Lower to a gentle simmer for 15 minutes. Remove from heat, fluff rice with a fork and cover for 5 minutes.

For slaw, combine sugar, soy sauce, canola oil, vinegar and sesame oil in a medium bowl and whisk to combine. Add cabbage, celery and black sesame, and toss together in dressing. Top with crispy shallots and set aside.

Trim woodsy ends off of enokis and wash mushrooms. Pull them apart in strands, so there aren’t any large clumps.

In a small bowl, whisk together sake, soy, miso paste, mirin, ginger and sugar until smooth.

On a large rectangle of foil, spread out mushrooms and green onions in a row and pour prepared mixture overtop, tossing lightly until covered. Drizzle with canola oil. Seal in a tight foil package and place on a baking sheet. Bake in preheated oven for 20 minutes.

Serve with rice and slaw, spooning some of the sauce over mushrooms and rice.

Serves 2 to 3