Fungus Among Us
Italian-Style Morel and Spring Veggie Stir-Fry with Sesame-Balsamic Glaze over Jasmine Rice
30 minutes
Serves 4
DinnerItalianVegetarianNut-freeShellfish-free
Herb's take
Italy takes a wok on the wild side: this fusion stir-fry gives earthy morels and vibrant veggies an Italian spin, all glossed with a subtle sesame-balsamic glaze. Expect a flavor collision that's both woodsy and wonderfully umami (plus, you’ll finally tame those wild mushrooms).
Ingredients
Yield
4
Instructions
- 01Rinse the jasmine rice in cold water until it runs mostly clear, then combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 02While the rice cooks, heat 1 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat. Add the morels. Sauté until they’re golden and their aroma turns heady and nutty, about 4 minutes. Transfer to a plate.
- 03Add the remaining 1 tbsp olive oil to the pan. Toss in onion, carrot, and asparagus. Stir-fry for 3 minutes, then add bell pepper, garlic, and ginger. Stir frequently for another 2 minutes, just until the vegetables are crisp-tender.
- 04Return the morels to the skillet. Season with salt and black pepper. Stir to combine everything.
- 05In a small bowl, whisk together toasted sesame oil, balsamic vinegar, soy sauce, and honey until smooth. Pour the mixture over the vegetables and mushrooms. Stir-fry another 1-2 minutes until everything is glossy and fragrant.
- 06Sprinkle in the sesame seeds and toss to coat.
- 07Fluff the jasmine rice and divide among four plates. Top each serving with the morel-vegetable stir-fry. Garnish with scallions, fresh basil, and extra sesame seeds. Serve immediately.
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