This One-Pot Mushroom Rice is the quick and satisfying meal you never knew you needed. It’s one of my family’s go-to meals because of how easy and addicting it is!
Mushroom Rice is essentially rice on a bed of caramelized mushrooms, drizzled with a delicious, umami-filled sauce. There are different ways to make this, but this is the easiest and tastiest way that I make it.
I know you’ll love this recipe because…
- It’s done in one pot and 15 minutes. This is perfect for busy days and you just want a satisfying meal for yourself or your family.
- It’s perfect for meat lovers, vegetarians, and vegans. Because of the texture of mushrooms and how it is cooked, it already feels like you’re eating meat and the depth of flavor won’t make you look for anything else.
- It uses few ingredients but it’s packed with flavor. This only uses Asian condiments, mushrooms, and rice, and it will yield a delicious meal that you will thoroughly enjoy!
Ingredients for Mushroom Rice
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Assorted Mushrooms
For this recipe, you can use any mushrooms you like—oyster, Bella, enoki, king oyster, shiitake, or shimeji mushrooms. I do prefer using fresh over dried ones.
Use a combination of these for texture and flavor and simply tear or chop the mushrooms into strips so they cook evenly.
Since fresh mushrooms contain a lot of moisture, they will render on the heat, and you need to wait for the moisture to evaporate. This is where the caramelization will happen and where all the flavor will come from!
Rice
This recipe is perfect for any type of rice—freshly cooked or leftovers are both okay. To know how to cook rice, check out my post about it.
Secret Sauce
- Soy Sauce
- Vinegar
- Plum Sauce
- Sesame Oil
- Sesame Seeds
- Sugar
- Gochugaru
- Scallions
- Onion
I call this the secret sauce because the savory-umami combination of the seasonings will be the secret that will make this simple dish so so good! This and the caramelized mushrooms will flavor the rice really well!
How to Make One-Pot Mushroom Rice?
Prepare the mushrooms by washing off any dirt and tearing or chopping them into equal strips. I opted to use oyster and Bella mushrooms for this recipe.
In a pan, put a bit of oil, and place it on medium-high heat. Place the mushrooms in the pan with ample space, season with salt, then cover. We are cooking this slowly but surely!
The mushrooms will become watery. Wait for it to evaporate, and once there’s little moisture left, mix the mushrooms until it has browned and caramelized on both sides.
While you’re waiting for the mushrooms to cook, cook the rice or heat up your leftover rice and make the sauce.
Combine soy sauce, vinegar, plum sauce, sesame oil, sesame seeds, sugar, gochugaru, scallions, and onion. Mix this thoroughly and taste to adjust according to your preference in saltiness, sweetness, tanginess, and spice.
To plate, make a bed of mushrooms, place a bowl of rice in the middle, and drizzle the sauce on top of the rice. Mix this thoroughly and add more sauce as needed. As always, the more you mix it, the tastier it gets!
NOTE: Do not mix the rice on the pan because this will lose all the caramelized flavor of the mushrooms!
Serving Mushroom Rice
To serve, simply serve it with seaweed paper. To eat, place a tablespoon of the mushroom rice on top of the seaweed and take one big bite. So good!
We love having this by itself, but you can also serve this with other meat dishes like mini beef patties, LA galbi, yakitori, soy garlic BBQ chicken, or spicy BBQ chicken.
Other rice dishes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
One-Pot Mushroom Rice
Ingredients
- 1 bowl Cooked Rice
- Black Oyster Mushrooms As much as you want
- Bella Mushrooms As much as you want
- Salt To taste
Secret Sauce Ingredients
- 6 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Plum Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Seeds
- 1 tbsp Sugar
- 1 tbsp Gochugaru
- Scallions Chopped
- Onion Chopped
Instructions
- Prepare the mushrooms by washing off the dirt.
- Tear the oyster mushroom into strips and thinly slice the Bella mushrooms.
- In medium-high heat and a bit of oil, place the mushrooms on the pan with ample space even, then season it with salt.
- Cover the mushrooms, leave them to render, and wait until all moisture has evaporated.
- Meanwhile, cook rice or heat up your leftover rice and make the sauce.
- To make the sauce, combine soy sauce, vinegar, plum sauce, sesame oil, sesame seeds, sugar, gochugaru, scallions, and onion. Mix thoroughly, taste, and adjust according to preference.
- Once there is little moisture left, mix the mushrooms until all sides are golden brown.
- To plate, make a bed of mushrooms, place a bowl of rice on top, and drizzle the sauce on the rice. Mix it thoroughly, and add more sauce as needed.
- Serve and enjoy!
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