30 minutes or fewer
Poke (pronounced po-kee) is typically made with raw fish. This version uses portobello mushrooms
seasoned with arame, a dried seaweed, to give it the flavor of the sea. Serve warm or chilled over a small bed of mixed organic greens.
- ¼ cup arame
- 6 large portobello mushrooms
- 2 Tbs. coconut or sesame oil
- 1 pinch ground nutmeg
- ¼ cup dry white wine
- 4 Tbs. lemon juice, divided
- 1 Tbs. miso paste
- 1 tsp. wheat-free tamari sauce or low-sodium soy sauce
- 1 medium tomato, cut into ½-inch dice
- 2 green onions, thinly sliced (¼ cup)
- 1 pinch red pepper flakes
- 3 cups mixed salad greens
- 1 Tbs. white sesame seeds
1. Place arame in small bowl, and cover with 1/2 cup hot water. Let stand 5 minutes, or until arame is soft.
2. Scrape gills from undersides of mushrooms with spoon, and discard. Cut mushrooms into 1-inch pieces.
3. Heat coconut oil in large skillet over medium-high heat. Add mushrooms and nutmeg; sauté 3 minutes, or until mushrooms begin to soften. Stir in wine and 2 Tbs. lemon juice; cook 5 minutes, or until mushrooms are tender.
4. Meanwhile, whisk together miso, tamari, and remaining 2 Tbs. lemon juice in large bowl. Stir in tomato, green onions, and red pepper flakes. Add mushrooms, arame, and arame soaking water, and mix well. Season with salt and pepper, if desired. Serve over salad greens, and sprinkle with sesame seeds.
July/August 2013 p.57