Fonio cooked together with sautéed onions and kale. King Trumpet mushrooms deglazed with Spiritless Bourbon and Miso. This dish is bursting with umami and nutrients. Yolele has been kind enough to send their amazing products! Try getting Yolele Fonio! at your nearest health food store!Thank you for reading this post, don't forget to subscribe!
What is Fonio
Fonio is a gluten free ancient African grain that is good for you, the planet and others. It has the same texture as Cous cous only healthier. Very easy to cook too, it has been said that it doesn’t embarrass the cook, if too dry just add a couple table spoons of water, and if too soggy, just let the liquid cook off. Also a good source of complex carbohydrates that are slowly digested so your energy levels are sustained all through out the day. Fonio is a good source of fiber, iron, B-vitamins, zinc, and magnesium as well as antioxidant flavonoids. And fonio is particularly high in two amino acids— methionine and cysteine— which promote hair, skin, and nail growth, and are deficient in all other grains.
What is in this recipe
We have these hearty pieces of king trumpet mushrooms. This type of mushrooms are best for pulled pork recipes. They shred really good. In this recipe we slice them thinly. In a hot cast iron pan with no oil we give it a good sear with no oil just yet. We do this to achieve that nuttiness. We make a glaze of miso and Spiritless non alcoholic bourbon and vinegar. Feel free to create your own glaze keeping the balance of sour, salty and sweet. You would be surprised at the mixtures you can make.
Fonio, Kale and onions will be the best of this dish. This meal is nutrient dense using both Kale and Fonio.
- Onions – Everything starts with sautéing your aromatics.
- Kale – Rich in vitamins and minerals
- Fonio – Our featured grain! We are using Yolele Jolof Tomato & Bell pepper
- King Trumpet Mushrooms – We are mad about mushrooms! These king trumpets are meaty and hearty in texture and they turn nutty and smokey when seared and seasoned.
- Miso – We are using vegan miso to season our glaze that will flavor our mushrooms even more.
- Bourbon – Spiritless has been kind enough to send some and we will be using the oak notes of this alcohol free bourbon in our dish
- Feel free to use different types of mushrooms to go along with your Fonio.
- Eggplants are also good for miso glazing.
- You can deglaze with vinegar, stock or wine. Feel free to use what ever you have on hand.
- Saute Onions first, then add your kale after onions become translucent. Feel free to lightly season as go. When Kale starts to become soft add Yolele Fonio together with 1 1/3 cup of water. Cover and let cook for 5 minutes. Fluff and feel free to ad vegan butter or olive oil.
- Make Miso Bourbon glaze by mixing them together, adjusting taste, maybe adding maple for a little bit of sweetness and vinegar for acidity. Just find balance using yr intuition.
- Sear sliced mushrooms with no oil for a couple of minutes. When it starts to brown add a little olive oil, stir constantly then pour in your deglaze mixture.
- Lay mushrooms on top of fluffed Fonio.
Bourbon King Trumpets & Fonio
- 1 Onion
- 16 oz Fonio Yolele Fonio
- 1 Cup Kale
- 16 oz King trumpet
- 3 tbsp Miso
- 1/4 Cup Bourbon
- 1 tbsp Maple Syrup
- 1 tbsp Vinegar as needed
- We begin by sweating some onions up until it’s fragrant and translucent. Add the kale. Continue to stir and cook up until vegetable is fully cooked.
- Add Fonio. When kale is a bit soft add 10oz of Fonio and 1 1/3 cup of water or veg stock. Let boil and turn off heat with lid on.
- In a hot cast iron pan, throw in your sliced Trumpet mushrooms. Brown em up a bit before adding the miso bourbon glaze.
- Assemble and Present. lay bourbon glazed mushrooms on bed of Fonio. Add some Fonio chips for extra crunch. I added some Yolele Fonio Chips as garnish.