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Crispy Mushroom Poke Bowl

Crispy Mushroom Poke Bowl

By OcadoLife
Published on 05 September 2023
TV chef Ching-He Huang’s vegan-friendly Crispy Mushroom Poke Bowl is all about textures, from the creamy avocado to the crisp oven-baked mushrooms and the crunchy fresh veg. It’s all brought together with a vibrant yuzu dressing that’s zingy with chilli and ginger. For an extra hit of zesty citrus, brush lime halves with oil and char in a hot pan for 3 mins to serve alongside.
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Time and servings

40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time

Ingredients

  • 100g plain flour
  • 200ml aquafaba
  • 100g panko or plain breadcrumbs
  • 2 (170g) packs exotic mushrooms
  • 1 tsp shichimi togarashi
  • 4 garlic cloves, peeled
  • 2½ cm piece ginger, roughly chopped
  • 1 red chilli, deseeded and roughly chopped
  • 2 salad onions, roughly chopped
  • 1 small handful coriander
  • 4 tbsp mirin
  • 4 tbsp yuzu sauce
  • 2 tbsp reduced-salt light soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1 (290g) pack wholegrain and edamame mix
  • 2 (80g) bags pea shoots
  • 1 red pepper, deseeded and cut into strips
  • 200g radishes, finely sliced into rounds
  • 1 ripe avocado, sliced
  • 2 limes, halved, deseeded and charred (optional)

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Line 2 large baking trays with baking paper. Put the flour, aquafaba and breadcrumbs into 3 separate bowls. Dip each mushroom in the flour, shake off the excess, then dip in the aquafaba, followed by the breadcrumbs; place on the prepared trays. Bake for 25 mins or until crisp, then sprinkle with the shichimi togarashi.

  • Step 2

    Meanwhile, make the dressing. Put the garlic, ginger, chilli, salad onions and coriander in a food processor and blitz until finely chopped. Tip into a bowl and stir in the mirin, yuzu, soy sauce, sesame oil and olive oil.

  • Step 3

    Divide the grain mix between 4 bowls. Arrange the pea shoots, pepper, radishes and avocado on top, and the crispy mushrooms. Drizzle over the dressing and serve with a charred lime half, if you like. Leftovers will keep in a chilled airtight container for 2 days.