Mushroom Rice

Mushroom Rice

Corinn Blackwell
Rice & Over Rice, Vegetables, Dinner, Side dishes

Tender flavorful rice rich from butter and soy and hearty from mushrooms and edamame.

Mushroom Rice

Serves 3

Mushroom rice is a simple light meal or side dish made from pantry staples. In this version I added edamame for a little extra protein to make the dish more filling in addition to the unique olive yangnyeom or seasoning sauce. I’ve never made this without a rice cooker so although the seasonings and method would stay the same I cannot give you the proper water amount or cook time for using the stove.

“Recipe Tips:

*1. ”
 

Ingredients

Mushrooms

14g (1 T) butter

5ml (1 t) vegetable oil

454g (1 lb) mixed mushrooms, cut into 0.50 in thick pieces

1 bay leaf

160g (1 c) frozen edamame

2g (0.50 t) ground black pepper 

Rice

360g (1.5 c) short grain white rice, rinsed

365ml (1.75 c + 1 T) water

45ml (3 T) soy sauce

20ml (4 t) mirin

20ml (4 t) soju

10ml (2 t) fish sauce

5ml (1 t) rice vinegar

1g (0.25 t) MSG

1g (0.25 t) kosher salt 

Green Olive Yangnyeom – optional

75g (about 23) green olives, chopped

30g (about 2 T) onion, minced

20g (1 T) gochujang

10-15ml (2 t – 1T) rice vinegar

10ml (2 t) soy sauce

5ml (1 t) maesil

1/8 t ground black pepper

2 garlic cloves, minced

Method

1.      Heat a medium saute pan over medium-high heat.

  • Add the oil and butter heating until the butter starts to foam and the foaming subsides.

  • Add the mushrooms and cook stirring occasionally for 6 minutes.

  • Add the bay leaf and continue to cook for 6 – 7 minutes or until the mushrooms are golden brown.

  • Add the pepper and edamame and cook for 5 – 7 minutes longer or until the edamame is defrosted. Set aside.

2.      In the bowl of a rice cooker add the rice ingredients and stir to combine.

  • Pour the mushroom saute on top of the rice and smooth to flatten out.

DO NOT MIX THE MUSHROOMS INTO THE RICE!

  • Start the rice cooker on a normal white rice setting.

If making the yangnyeom continue to Step 3 while the rice cooks.

3.      In a small bowl combine the yangnyeom ingredients mixing well.

  • Taste and adjust the seasoning as desired.

4.      Using a rice paddle or the side of a rubber spatula gently cut through the center of the rice and turn it over like folding cake batter.

  • Repeat turning the bowl a quarter turn after every fold until the mushrooms and edamame have been thoroughly mixed into the rice.

  • Scoop into bowls.

5.      Serve with the yangnyeom on the side adding as desired while eating.

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