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In This Issue

A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Makes: 20 med. mushrooms (serving 4 as a side dish or 8-10 as an appetizer)

Preparation Option: Forbidden Rice Salad

If there’s isn’t time for stuffing and grilling the mushrooms, make a rice salad instead.

Use only ½ lb. mushrooms. After brushing clean, slice in half one direction, then slice halves about 1/8” to 1/4.” Saute in 1 Tbsp. canola oil about 8-10 minutes, until richly browned. Remove from heat and add sesame oil and first tablespoon of soy sauce. Stir to coat mushrooms evenly and scrape up any bits from bottom of pan. Remove to a medium-sized salad bowl.

Make rice filling as directed, omitting the egg. Transfer to salad bowl with cooked mushrooms and gently stir together. Sprinkle with lime juice and, if desired, garnish with:

2-4 Tbsp. chopped Thai basil
2-4 Tbsp. chopped cilantro

Baking Option

Mushrooms can be baked at 400 (F), but they will be slightly less flavorful than grilled.

Ingredient Notes

1. Fresh or Bottled Garlic and Ginger Although bottled garlic and ginger can frequently be substituted for fresh, in this recipe, fresh is recommended. Read more on the blog: “Is it OK to use the garlic and ginger that comes in jars?”

2. Forbidden Rice A fairly recent introduction into the western food world, this rich-looking black rice makes a stellar presentation. In addition, even though it is a short-grain rice, it is not as sticky as most short grain varieties. Instead, its grains separate just enough to make it perfect for a light stuffing or a rice salad.

Despite these advantages, the taste of Forbidden Rice is not so different than brown basmati, red rice or a wild rice blend that one of these varieties couldn’t be substituted in a pinch.

Grilled Mushrooms Asian Style

An Asian filling makes these stuffed mushrooms quite different than the usual cheese filled variety. If you have never tried the exotic black Forbidden Rice, this recipe presents a perfect opportunity. Serve mushrooms as an interesting side dish or unique appetizer, or see the notes for instructions on preparing as a rice salad.

Ingredients

Instructions

1 lb. lrg. cremini (or button) mushrooms with good cavities for stuffing (about 20)

1 Tbsp. toasted sesame oil

1 Tbsp. soy sauce

Gently rub dirt from mushroom caps and de-stem, reserving stems for another use.

Use a fork to whisk oil and soy sauce together in a small bowl or cup, then use a pastry brush to paint outside of each mushroom cap with mixture. Place gill-sides up, on a grilling pan. Reserve.

1 Tbsp. canola or other stir-fry oil

2 cups loosely-packed shredded zucchini (about 1 lb., either 2, 5” squash or 1, 6-8” squash)

1 bunch green onions, sliced horizontally, ½” thick (about 2 to 2½ cups)

6 cloves garlic, minced

1-2 tsp. grated ginger (to taste)

1/16 to 1/8 tsp. Thai chili paste (to taste, using even more if desired)

Prepare zucchini, green onions, garlic and ginger as directed. Warm oil in large saute pan over medium heat until fairly hot. Add zucchini and saute two minutes; then green onions and saute another two minutes; then garlic, ginger and chili paste and saute a final two minutes. Remove pan from heat.

2 cups cooked Forbidden Rice

1 Tbsp. soy sauce (or fish sauce)

1 Tbsp. brown rice vinegar

2 tsp. toasted sesame oil

1 egg, lightly beaten

Stir rice, soy sauce, vinegar and oil into zucchini mixture. Pour in beaten egg and stir to combine everything thoroughly.

1-2 Tbsp. fresh lime juice, to taste.

Preheat outdoor grill. Pile rice mixture generously into reserved mushroom caps and return to grill pan. Put pan on preheated grill, then turn heat to low, close lid and cook about 10-15 minutes, until mushrooms are tender and juicy when tested with a fork and egg in stuffing firms and is no longer runny.

Serve immediately, sprinkled with lime juice.

Look for mushrooms that have good-sized cavities for stuffing. Don’t worry if your mushrooms are a little older, softer and darker; they can be more flavorful than super fresh ones (as long as they haven’t begun to turn slimy.)

Read up about this handy vegetable scrubber on the blog. It’s perfect for dry-brushing mushrooms. Avoid getting mushrooms wet and they will grill up more nicely.

Gently push the stem over with a forefinger to remove, being sure to firmly cradle the cap in your other hand so it won’t break apart.

Use a pastry brush to paint the caps with the sesame oil-soy sauce mixture, a great way to boost the flavor of mild-tasting mushrooms.

Although stuffed mushrooms are usually served as an appetizer, they make a fun side dish. For instance they are a perfect accompaniment to grilled salmon or trout and fresh green beans tossed with olive oil and fresh lemon juice.

Measuring the mysterious and exotic Forbidden Rice

Fill the mushroom caps and place on a grill pan, a must-have grill accessory that prevents mushrooms from falling into the fire while still benefiting from plenty of grill flavor.