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Chimichurri Burrito Bowl
I have cooked Lion's Mane in many ways, but this one hits homes when it comes to the flavor. The flavor absorbs into the mushroom perfectly. Once it is seared on a cast iron pan, you have this juicy-in-the-middle mushroom with a crispy outside, packed with flavor.
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Ingredients
- 12-14 oz Lion's Mane mushroom
‍
Chimichurri Marinade
- 1 cup fresh chopped parsley
- 1/2 cup avocado oil
- 1/3 cup red wine vinegar
- 3 tsp minced garlic
- 2 tsp red pepper flakes
- 1 tsp chipotle powder
- to taste salt & pepper
‍
Additional Ingredients
- riced purple cauliflower
- seasoned cannellini beans
- roasted potatoes
- grilled peppers
- garlic aioli
‍
Directions
- Preheat the oven to 380 degrees Fahrenheit. Clean the mushroom with a soft brush to remove any dirt, if necessary. Place it in a baking pan
- Blend all the ingredients for the chimichurri marinade
- Generously brush the mushroom with the marinade, reserving some for later use
- Roast the mushroom at 380°F for 7 minutes, then baste with more marinade. Roast for an additional 7 minutes
- Place the mushroom in a pan (cast iron preferred), on medium heat, and press the mushroom using a cast iron press or another heavy pan. Flip the mushroom and repeat. Cook and press the mushroom to your desired texture, adding more marinade until you have a crispy outside and there is not a lot of water coming out when you press
- Prepare the additional ingredients of your choosing. I used riced purple cauliflower, seasoned cannellini beans, roasted potatoes, grilled peppers, and garlic aioli for my bowl. Assemble your bowl and top with sliced chimichurri basted Lion’s Mane.
‍
Enjoy!
Shopping ListÂ
Ingredients
- 12-14 oz Lion's Mane mushroom
‍
Chimichurri Marinade
- 1 cup fresh chopped parsley
- 1/2 cup avocado oil
- 1/3 cup red wine vinegar
- 3 tsp minced garlic
- 2 tsp red pepper flakes
- 1 tsp chipotle powder
- to taste salt & pepper
‍
Additional Ingredients
- riced purple cauliflower
- seasoned cannellini beans
- roasted potatoes
- grilled peppers
- garlic aioli
‍
Directions
- Preheat the oven to 380 degrees Fahrenheit. Clean the mushroom with a soft brush to remove any dirt, if necessary. Place it in a baking pan
- Blend all the ingredients for the chimichurri marinade
- Generously brush the mushroom with the marinade, reserving some for later use
- Roast the mushroom at 380°F for 7 minutes, then baste with more marinade. Roast for an additional 7 minutes
- Place the mushroom in a pan (cast iron preferred), on medium heat, and press the mushroom using a cast iron press or another heavy pan. Flip the mushroom and repeat. Cook and press the mushroom to your desired texture, adding more marinade until you have a crispy outside and there is not a lot of water coming out when you press
- Prepare the additional ingredients of your choosing. I used riced purple cauliflower, seasoned cannellini beans, roasted potatoes, grilled peppers, and garlic aioli for my bowl. Assemble your bowl and top with sliced chimichurri basted Lion’s Mane.
‍
Enjoy!
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