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Mushroom Curry Bowl
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4.34 from 6 votes

Mushroom Rice Bowl

A delicious rice bowl with mushrooms with a light curry - make it under 15 minutes.


  • Button mushrooms - 10
  • Spring onion - Small piece forearm length

Sauce Seasoning

  • 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

Sauce thickener

  • 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 ½ 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