Mushroom Barbacoa Bowl
Barbacoa is a form of slow cooking meat over an open fire that supposedly originated in the Caribbean (although humans have been cooking this way since we discovered fire).
Gluten Free
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 servings
The term “barbecue” is actually derived from barbacoa, and both have become very popular foodie trends. The popular spice blend used in this barbacoa makes this a quicker-cooking mushroom recipe.
Reprinted from The China Study Quick & Easy Cookbook (BenBella Books, 2015)
What You'll Need
MUSHROOM BARBACOA
4 cloves garlic, minced
1 medium yellow onion, coarsely chopped
3 Tbsp lime juice
2–3 chipotle peppers in adobo sauce (optional)
1 Tbsp ground cumin
1 tsp ground oregano
pinch ground cloves
2 pounds portobello mushrooms, cut into ½-inch cubes
sea salt and black pepper to taste
MUSHROOM BARBACOA BOWL
2 cups cooked brown rice
2 cups steamed vegetables (broccoli, kale, asparagus, or your choice)
1 recipe Roasted Red Pepper Sauce (see recipe)
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How to Make It
MUSHROOM BARBACOA
1 Combine the garlic, half of the onion, the lime juice, chipotle peppers, cumin, oregano, and cloves in a blender and process until smooth. Set aside.
2 Heat a large skillet over medium-high heat. Add the remaining onion and the mushrooms, and cook, stirring frequently, until the mushrooms have released their juices and cooked down, about 10 minutes.
3 Season with sea salt and black pepper to taste.
4 Add the marinade to the skillet with the mushrooms, and reduce the heat to medium. Cook for 10 minutes, until the sauce has thickened.
BUILD YOUR BOWL
1 To serve, spoon half a cup of brown rice into four bowls.
2 Top with the Barbacoa Mushrooms, steamed vegetables, and the Roasted Red Pepper Sauce.
Cooking Tips
For a milder version of this recipe omit or cut in half the chipotle peppers in adobo sauce. You may add a teaspoon of smoked paprika in its place.
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