Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Basbaas Bosh

Basbaas Bosh

Name: How to cook Basbaas Bosh - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Laura

Basbaas Bosh

Pleurotus eryngii, commonly known as King oyster mushrooms, are incredibly versatile and are a great addition to a summer bbq. There is little flavour when raw, but when cooked, develop a rich umami, almost meaty flavour and have a texture similar to abalone. To intensify the umami, I have added dried seaweed and Tamari shoyu.

Ingredient

Food ration :

2 servings

large King oyster mushrooms

2 tbsps

Tamari shoyu

1 tbsp

sesame oil

2 cloves

garlic, finely minced

small piece of ginger, minced

fresh chillli, finely chopped

1 tbsp

dried seaweed, finely chopped

1/2

lime, juiced

tomatoes, deseeded and diced

1/2

courgette, coarsely grated

1/2 tsp

salt

1/2 cup

bulgar wheat, cooked

spring onions, finely sliced

handful

fresh curly parsley, shredded

handful

radishes, grated coarsely

2 tbsps

lemon juice

2 tbsps

extra virgin olive oil

1 tsp

black onion seeds (optional)

1 tsp

cumin seeds

garlic clove, crushed

1/2

lemon, juiced

1-2

hot chillies

1/4 tsp

ground black pepper

1/2 cup

skyr

2 tbsps

fresh coriander, finely chopped

Cooking instructions

* Step 1

Mushrooms. Cut the mushrooms into 2" pieces. Score either end. Combine the tamari, sesame oil, garlic, ginger, chilli, seaweed and lime juice and pour over the mushrooms ensuring that all surfaces are covered with the sauce. Leave to marinate for 30 minutes.

* Step 2

Tabbouleh. Combine the tomatoes and courgette in a medium-sized bowl and mix with 1/2 tsp salt. Let it rest for at least 10 minutes then drain off the liquid. Add the bulgar wheat, spring onions, parsley, mint and radishes. Mix the lemon juice and olive and pour over the salad and stir. Sprinkle on the black onion seeds. Season with pepper.

* Step 3

Basbaas. Blitz the cumin, garlic, lemon juice and chillies in a grinder. Stir in the salt, pepper, skyr and coriander.

* Step 4

Bbq the marinated mushrooms for 2-3 minutes on either side until charred. Divide the tabbouleh between two plates. Spoon a few dollops of basbaas on and place the mushrooms on top. Sprinkle with microgreens and herb flowers.