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
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About TJ Steele
Chef TJ Steele grew up in a big Italian family in New Jersey, learning to cook beside his mother and grandmother before stepping into professional kitchens at just 12 years old. After graduating from the Culinary Institute of America, he rose quickly through New York’s restaurant scene, becoming the youngest executive sous chef at Union Square Cafe at age 25.
A life-changing trip to Oaxaca sparked Steele’s deep passion for Mexican cuisine and mezcal, eventually leading him to open Claro in Brooklyn. Known for its deeply authentic Oaxacan cooking and housemade masa, mole, and chorizo, Claro earned a Michelin star in 2018. Today, Chef TJ brings that same soulful, transportive cooking to every dish he creates.
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