| the mushrooms: |
|---|
2
1/4
-
|
lb
c
|
mushrooms, mixed
oil, grapeseed
salt, to taste
|
shitake, crimini, oyster,
etc
|
- heat oven to 425 F
- spread the mushrooms in an even layer on a sheet pan and
drizzle with the oil.
- season with salt and, toss to coat.
- roast, turning the pan halfway through, until mushrooms
are golden brown and crisp around the edges, about 25 minutes.
|
| the shrimp: |
|---|
2
|
lb
|
shrimp, cooked
|
med or large, tail on
|
| the toasted rice: |
|---|
2
|
T
|
sweet rice
|
|
- toast in a small skillet over medium heat, stirring
often, until it begins to smell nutty and turn
golden, c. 4 minutes
- remove from heat and allow to cool slightly.
- process in mortar and pestle or a spice grinder
to a medium-coarse powder.
|
| the sauce: |
|---|
1
2
1
1
1
|
ea
T
T
T
t
|
lime, juiced
soysauce
sugar
garlic, minced
red pepper flks
|
mix
|
| the greens: |
|---|
1/4
1/4
1/4
1/4
1/4
1/4
1/4
|
c
c
c
c
c
c
c
|
red oninon, slcd
scallions, slcd
cilantro, chppd
mint, chppd
basil, chppd
cabbage, shred'd
lettuce, shred'd
|
toss
|
| finally: |
|---|
|
-
|
limes as req
|
cut into wedges
|
- the "meat" is possibly any one of several things, e.g.
mushrooms, shrimp, etc.
- toss the "meat" with the sauce
- add the greens and toss some more
- sprinkle the rice powder over
- serve over cooked rice
- garnish with lime wedges
|