Beauty & Essex LA Recipe: Chef Chris Santos’ Vegan Thai BBQ Roasted Mushrooms


At the celeb-magnet LA outpost of Beauty & Essex (Cindy Crawford, Selena Gomez and Katie Holmes have already done time here), Managing Partner / Chef Chris Santos (judge of Food Network’s Chopped) has created a menu of savory and indulgent dishes that fit today’s lifestyles: gluten free treats like Chicken Tinga, Chilaquiles, and Heirloom Tomatoes & Burrata, as well as vegan specialities Tandoori Spiced Silken Tofu and Charred Silken Tofu.

We asked Chef Santos about the new menu and, especially one of our favorite dishes, the Thai BBQ Roasted Mushrooms.

“This vegan dish was inspired by a take on our Sous Chef May Siricharoen’s Thai BBQ, and is a fresh update on the classic Chinese dish of beef & broccoli with fried rice,” he says. “Through a collaboration with myself and Executive Chef Kyle Kingrey, May created a dish that highlights the sweetness of the Thai BBQ mushrooms balanced with a crisply fresh and savory broccolini law over a deliciously crunchy rice cake.”

Check out the exclusive recipe for the Thai BBQ Roasted Mushrooms at Beauty & Essex LA , so you can try it at home.

For The Mushrooms
  • 1 lb. King Trumpet Mushrooms
  • 1 lb. Shitake Mushrooms
Clean the mushrooms, remove and discard the shitake stems. Slice the king oyster mushrooms length wise. Marinade the mushrooms for 15 minutes in Thai BBQ sauce. Recipe below.
Thai BBQ
  • ½ cup Tamari Sauce
  • 1 cup Mirin
  • 2 tbls Rice Vinegar
  • ¼ cup Gochujung
  • ¼ cup Sesame Oil
In a mixing bowl, add gochujang, tamari, mirin, and rice wine vinegar. Slowly drizzle in sesame oil while whisking, whisk until everything is incorporated.
Fried Rice Cake
  • 1 qt. Sushi Rice
  • ½ cup Scallions, chopped
  • ½ cup Carrots, small diced
  • 1 cup Peas, blanched
  • 2 tbls Tamari
  • 1 tbls Salt, kosher
  • 3 tbls Mirin
  • ½ tsp White Pepper
In a pot, add 1 qt. of sushi rice and 2 qt. of water, bring to a boil. Once come to a boil, turn off the heat, cover with foil. Transfer the cooked sushi rice into a mixing bowl, add all the rest of ingredients, mix well. Spread the rice mixture onto half sheet pans with plastic wrap on top. Flatten the rice down to half of the sheet tray height (1/4 inch). Wrap the sheet trays with plastic wrap, freeze right away.
Broccolini Slaw
  • 2 oz. Broccolini, blanched & julienned
  • 2 oz. Carrots, julienned
  • ½ oz. Cilantro Leaves
  • ½ oz. Fresno Pepper, julienned
  • ½ oz. Red Onion sliced thin
  • 1 oz. Agave Lime Dressing (recipe below)
In a bowl, add all ingredients and toss with agave limne dressing. Season with salt to taste.
Agave Lime Dressing
  • ½ cup Lime juice
  • ¼ cup Agave Syrup
  • 1 ½ tsp Salt, Kosher
  • 1/8 tsp Black Pepper
In a mixing bowl, add all ingredients together, mix until everything is incorporated.
Pickled Shimeji Mushrooms
  • 1 lb. Shimeji Mushrooms
  • 2 ea. Shallots, julienne
  • 4 ea. Garlic cloves, sliced thin
  • ½ cup White Wine Vinegar
  • ¾ cup Extra Virgin Olive Oil
Salt to taste.
In a pre-heated saute pan, hard sear shimeji mushroom into batches. Set aside. Once you get to the last batch, add all pre-seared mushroom back into the saute pan, add in sliced garlic and shallot. Sautee them until they are translucent. Add in salt and vinegar. Turn off the heat, add in EVOO. Cool down.
Toasted Hemp Seeds
2 oz. Raw Hemp Seeds
In a 350 degree oven, toast the hemp seeds off about 10-15 minutes until they are cooked and golden brown. Cool down on a sheet tray with parchment paper.
For The Pick Up
  • BBQ Mushrooms
  • Fried Rice Cakes
  • Pickled Shimeji Mushrooms
  • Broccolini Slaw
  • BBQ Sauce
Cut rice cakes into 1.5 inch by 2.5 rectangles. Deep fry the fried rice cake until crispy and golden brown. In a sauteed pan, heat up bbq mushroom sauce, reduce it down to almost sauce consistency, add BBQ shitake and king trumpet mushrooms. Place sauteed BBQ mushrooms on to the fried rice cake, topped with pickled shimeji and toasted hemp seeds. Add broccolini slaw on the side of the dish.
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