Mushroom Rice Bowl. A simple and delicious bowl to make for yourself after work. It’s made with a handful of fresh button mushrooms and simmered in a savory oyster sauce. Just perfect to eat with rice! If you like simple recipes, this has your name on it!
What I love about this dish is the burst of juice from each mushroom. You know when you grill mushroom caps on a bbq grill, you see them release their water. And the satisfaction you get in slurping up that pooled juice… Well, its a similar experience! Our initial pan-fry will lock in the juices of the mushrooms. Then the quick simmer will add-in the umami flavor of the oyster sauce. Served with a bed of rice, this mushroom curry becomes a very savory and comforting meal.
If you are hungry, pair the bowl with a few slices of grilled meat or tofu. Today, I pan-fried some thinly-sliced shabu shabu beef cuts and simply seasoned it with salt and pepper. They tasted great together!
Finally, I leave you with a fun quote I saw in a store while I was out and about in Gangnam this week.
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
Mushroom Rice Bowl
- Button mushrooms - 10
- Spring onion - Small piece forearm length
- Minced garlic - 2 Tablespoons
- Water - 1.5 cups
- Soy Sauce - 2 Tablespoons
- Oyster Sauce - 1 Tablespoon
- Sugar - 1 teaspoon
- Black pepper - few shakes
- Sesame oil - 1 Tablespoon
- Salt - few shakes to taste
- Corn starch or potato starch - 2 Tablespoons
- Water - 2 Tablespoons
- Thoroughly wash mushrooms and cut them in half. Cut spring onion into finger-length pieces.
- Place a large frying pan on medium heat. Put cooking oil (~3T) into the pan. Once the oil is hot, place in the minced garlic (2T).
- Once the garlic starts to sizzle, place in the mushrooms. Stir the mushrooms around for 1 minute (careful not to burn the minced garlic).
- Once most of the oil in the frying pan has evaporated, place in the water (1.5 cups).
- Raise the heat to a medium-high. Then place in the soy sauce (2T), sugar (1t), oyster sauce (1T) and black pepper (few shakes).
- Once the sauce comes to boil, lower the heat back to a medium. Then let it simmer away for 4-5 minutes.
- In the meanwhile, make the thickener: Mix cornstarch (2T) with water (2T).
- Place in about 1/2 of the corn starch mixture to thicken the sauce (Place in more if you need).
- Throw in the spring onion pieces. Turn off heat.
- Add sesame oil (1T). Add a few shakes of salt to taste.
- Serve with rice. Bon Appetit!
- Feel free to add meat or other veggies into the curry
- Make sure to add a few shakes of salt at the end
- See video for more details