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. A perfect side dish for main dish this very small grain packs a whole lot of nutrition.
Recipe Description
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. 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.
What is Fonio?
Fonio is a gluten-free ancient African grain that’s good for you, for others, and the planet. Fonio is light + fluffy, and has a slightly nutty, earthy flavor. It soaks up spices and sauces beautifully, making it a perfect base to just about anything. - Yolele
Why You'll Love This
This dish combines the nutty flavor of fonio, a super grain from West Africa, with the meaty texture of king trumpet mushrooms and the earthy taste of kale. The miso dressing adds a savory umami element that ties everything together beautifully. Not only is this bowl incredibly delicious, but it's also packed with nutritious ingredients, making it a wholesome and satisfying meal for any occasion.
Ingredients:
- Olive oil
- Fonio
- King trumpet mushrooms
- Kale
- Miso paste
- Vinegar (optional for dressing)
- Spiritless Bourbon (optional for dressing)
- Garlic cloves
- Soy sauce
- Red bell pepper (optional for garnish)
Steps:
- Sauté Aromatics: Heat olive oil in a deep pan over medium heat. Add sliced onions and minced garlic cloves, sautéing until golden brown and fragrant.
- Cook Fonio: Add cooked fonio to the pan and stir to combine with the aromatics. Cook for about 2-3 minutes to allow the flavors to meld together.
- Prepare King Trumpet Mushrooms: In a separate pan, heat olive oil over medium-high heat. Add sliced king trumpet and brown mushroom and sear until golden brown on both sides. Deglaze the pan with soy sauce to add extra flavor.
- Steam Kale: Steam kale until tender and vibrant green. Alternatively, you can sauté the kale with garlic and olive oil for added flavor.
- Assemble Bowl: Start by layering the cooked fonio and sautéed kale in a bowl. Top with the seared king trumpet mushrooms.
- Make Miso Dressing: In a small bowl, whisk together miso paste, vinegar, and a splash of Spiritless Bourbon (or water) to create a creamy dressing. Drizzle the dressing over the bowl.
- Garnish: Garnish with sliced red bell pepper for added color and freshness.
Substitutions:
- Instead of king trumpet mushrooms, you can use any variety of mushrooms such as shiitake or oyster mushrooms.
- If fonio is not available, you can substitute it with cooked quinoa or millet for a similar texture.
- For a gluten-free option, use tamari instead of soy sauce in the recipe.
Variations:
- Add a kick of heat by incorporating sliced Scotch bonnet pepper into the dish.
- For a creamier texture, mix in a spoonful of coconut cream to the miso dressing.
- Customize the bowl with your favorite vegetables such as roasted red bell peppers or steamed broccoli.
Q&A:
- Can I meal prep this dish? Yes, you can cook the fonio, mushrooms, and kale ahead of time and assemble the bowls when ready to eat.
- What other grains can I use instead of fonio? Quinoa, millet, or bulgur can be used as substitutes for fonio.
- Is this dish suitable for a daily diet? Absolutely! This bowl is packed with nutritious ingredients and can be enjoyed as part of a balanced diet.
- Can I make the miso dressing ahead of time? Yes, the miso dressing can be prepared in advance and stored in an airtight container in the refrigerator for up to a week.
- Can I omit the Spiritless Bourbon from the dressing? Yes, you can omit the Spiritless Bourbon or substitute it with water for a non-alcoholic version of the dressing.
- How long does it take to cook fonio? Cooked fonio typically takes about 30-40 minutes to prepare, making it a quick and convenient option for busy weeknights.
Hint: For added depth of flavor, try adding a splash of vinegar to the miso dressing.
Top Tip: To achieve perfectly cooked fonio, be sure to rinse it thoroughly before cooking to remove any excess starch. Additionally, fluff the cooked fonio with a fork to ensure a light and fluffy texture. Enjoy!
Bourbon Mushrooms & Fonio
Ingredients
- 1 cup fonio
- 2 cups vegetable broth
- 2 tablespoons olive oil divided
- 1 onion sliced
- 2 cloves garlic minced
- 8 ounces king trumpet mushrooms sliced
- 4 cups kale chopped
- 2 tablespoons miso paste
- 1 tablespoon vinegar optional for dressing
- 1 tablespoon Spiritless Bourbon optional for dressing
- 2 tablespoons soy sauce
- Red bell pepper slices for garnish optional
Instructions
- Sauté Aromatics: In a deep pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and minced garlic cloves, sautéing until golden brown and fragrant.
- Cook Fonio: Rinse the fonio thoroughly under cold water. In a separate pot, bring the vegetable broth to a boil. Add the rinsed fonio to the boiling broth, cover, and reduce heat to low. Simmer for about 5-7 minutes or until the fonio is tender and all the liquid has been absorbed.
- Prepare King Trumpet Mushrooms: In another pan, heat the remaining olive oil over medium-high heat. Add the sliced king trumpet mushrooms and sear until golden brown on both sides, about 5-7 minutes. Deglaze the pan with soy sauce to add extra flavor.
- Steam Kale: Steam or sauté the chopped kale until tender and vibrant green. Set aside.
- Assemble Bowl: Start by layering the cooked fonio and sautéed kale in serving bowls. Top with the seared king trumpet mushrooms.
- Make Miso Dressing: In a small bowl, whisk together the miso paste, vinegar, and Spiritless Bourbon to create a creamy dressing.
- Drizzle the miso dressing over the bowls and garnish with red bell pepper slices if desired.
