Mushroom al Ajillo Rice Bowl
Garlic takes the lead here, gently toasted in olive oil until fragrant, then folded into mushrooms. A splash of sherry vinegar keeps things lively, while sauteed spinach and jasmine rice with peas round out the plate.
Nutritional facts
Protein
13g
Carbs
52g
Calories
420kcal
Fat
20g
Ingredients
Black Pepper, Sherry Vinegar, Mexican Oregano, Extra Virgin Olive Oil, Butter, Kosher Salt, Peas, Jalapeno Peppers, Mint, Buttom Mushroom, Guajillo Chile Paste, Spinach, Garlic, Jasmine Rice, Canola and Olive Oil Blend, Thyme, Onion, Cumin, Italian Parsley
Contains milk.
Reviews
2.0
Based on 2 reviews
Alix · 05/27/26
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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