I feel like I have to preface this recipe. I am not a vegetarian. I do not strictly follow a paleo or low-carb diet. I eat what I feel like eating and cook what I want (you’re not the boss of me!). I am not trying to convert you to a new fad diet. I just happened to make a really amazing stir fry that falls into a bunch of trending diet categories. This paleo portobello mushroom stir fry with cauliflower rice will surprise you!
Okay, preface over. This is a recipe that really surprised me. I created it for a BeFunky.com guest blog post, and I was so pleased with the results. I love mushrooms — I knew it was going to be good, but I just didn’t expect it to be SO good.
This stir fry hits all the right notes: salty, spicy, really savory with a tiny hint of sweet from the honey. The portobellos are really beefy and satisfying, even for a carnivore like me, and the ginger, garlic, chilis and soy give it the unmistakable flavor and balance of a classic Asian dish. It is just so packed with flavor.
And, hello, cauliflower rice. Where have you been all my life? It’s such a funny thing. I did NOT expect to love it so much. I’ve been reading all of these cauliflower recipes, from cauliflower pizza crusts to cauliflower “mashed potatoes,” and as much as I do love cauliflower, I have to admit that some of the recipes made me roll my eyes.
But I finally gave this a try to keep within the paleo/vegetarian/low-carb theme and I take back my eye rolling. It is surprisingly delicate and satisfying and serves exactly the same purpose as rice: soaking up all the yummy stir fry juices!
I drove a plate over to my mushroom-loving friend and her daughters (ages 7 and 6) begged to have it for dinner that night. She texted me a picture of them holding their clean bowls! A vegetarian, gluten-free, paleo, low-fat/low-carb recipe that kids beg to eat? I’m still patting myself on the back. Oh, and I’m pretty sure the stir fry would be vegan-friendly, too, if the honey was swapped for something else … just a thought.
Paleo Portobello Stir Fry with Cauliflower Rice
Servings: 2 to 4
Time: 20 minutes
5 large portobello mushroom caps, gills removed and sliced
1 inch chunk of fresh ginger, peeled and julienned
3 garlic cloves, peeled and sliced
5 green onions, sliced thinly on a bias
1 or 2 red Fresno chili peppers, ribs and seeds removed and finely sliced
3 tablespoons gluten-free soy sauce
¼ cup water
2 tablespoons arrowroot powder (if you are not strict paleo, you can use corn starch here)
2 tablespoons honey
3 tablespoons coconut or vegetable oil
1 head of cauliflower
To prepare rice:
Cut cauliflower into florets, removing any large pieces of stem. Either grate the cauliflower on the large holes of a box grater or pulse florets in a food processor until you have fine, rice-sized pieces. You will need to work in two or three batches to ensure you don’t overprocess the cauliflower. You want it fine, but don’t take it to the point where it becomes wet.
Heat 2 tablespoons oil in a large skillet and add the cauliflower. Note: The stir fry I served this with is so flavorful I don’t even bother with seasoning the rice in this recipe, but if you are serving it as a plain side dish, add a sprinkle of salt and pepper.
Cook over medium-low heat, stirring occasionally, for 5 minutes. Remove from heat, cover and let steam for 5 to 10 minutes.
To prepare stir fry:
Mix soy sauce, water and arrowroot in a bowl or a measuring cup and set aside.
Heat 2 tablespoons coconut oil in a large skillet over medium heat. Add mushroom slices and cook for about 5 minutes on each side until they are soft and golden brown.
Add ginger, garlic and peppers and cook for about a minute.
Add soy sauce mixture to skillet, stir and cook until sauce becomes thick and glossy.
Stir in green onions and serve over cauliflower rice.