Bourbon King Trumpets & Fonio
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.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.
Ingredients
- 1 Onion
- 16 oz Fonio Yolele Fonio
- 1 Cup Kale
- 16 oz King trumpet
- 3 tablespoon Miso
- ¼ Cup Bourbon
- 1 tablespoon Maple Syrup
- 1 tablespoon Vinegar as needed
Instructions
- 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 ⅓ 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.
Video
Notes
We just learned about the wonderful benefits of Fonio. We learned deglazing mushrooms which brings more flavor to our dish. Keep on learning and practicing and always remember to stay mindful in the Kitchen & Everywhere.