Savory Mushroom Over Rice Bowl
How to Make Mushroom Over Rice with Oyster and King Oyster Mushrooms
Mushrooms often come in large quantities, making them perfect for clearing out your fridge! Mushroom over rice is a fantastic dish for using up leftover mushrooms. Despite being meat-free, the chewy texture of the mushrooms makes it feel as satisfying as a meat dish. You can use just one type of mushroom, like oyster or king oyster mushrooms, or add shiitake mushrooms for extra flavor. Enjoy this delicious mushroom dish, tailored to your favorite mushrooms!
Main Ingredients- 165g Oyster mushrooms (trimmed and separated into strands)
- 115g King oyster mushrooms (trimmed and separated into strands)
- 2 Korean green chili peppers (sliced diagonally)
- 30g Chives (cut into 2-knuckle lengths)
- 1/4 Onion (thinly sliced)
- 1/3 stalk Scallion (sliced diagonally)
- 1 Tbsp minced garlic
- 2 Eggs (for sunny-side-up fried eggs)
- A pinch of sesame seeds
- 2.5 Tbsp cooking oil
- 2 servings cooked rice
Slurry- 2 Tbsp cornstarch
- 4 Tbsp water
Seasoning Sauce- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide (or honey/sugar)
- 1/4 tsp Sichuan peppercorn powder (optional)
- 1 Tbsp sesame oil
- 1/2 tsp black pepper
- 2 Tbsp cornstarch
- 4 Tbsp water
Seasoning Sauce- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp oligosaccharide (or honey/sugar)
- 1/4 tsp Sichuan peppercorn powder (optional)
- 1 Tbsp sesame oil
- 1/2 tsp black pepper
Cooking Instructions
Step 1
Trim the tough, woody ends from the oyster mushrooms. Gently pull them apart into bite-sized strands. (Yields approx. 165g after preparation).
Step 2
Do the same for the king oyster mushrooms: trim the ends and separate them into strands. (Yields approx. 115g after preparation).
Step 3
Lightly rinse the prepared mushrooms under cold running water to remove any dirt. Be careful not to over-wash them, as they can become mushy.
Step 4
Drain the rinsed mushrooms thoroughly in a colander.
Step 5
Remove the stems from the 2 Korean green chili peppers and slice them diagonally about 0.5cm thick.
Step 6
Wash the 1/3 stalk of scallion and slice it diagonally about 0.5cm thick.
Step 7
Peel and thinly slice the 1/4 onion.
Step 8
Wash the chives and cut them into sections about 3-4cm long, roughly the width of two fingers.
Step 9
In a small bowl, start making the seasoning sauce by adding 2 Tbsp of soy sauce.
Step 10
Add 2 Tbsp of cooking wine (mirin).
Step 11
Add 1 Tbsp of oligosaccharide for a touch of sweetness.
Step 12
Add 1 Tbsp of oyster sauce. Stir everything together until well combined to create the sauce.
Step 13
In a separate small bowl, whisk together 2 Tbsp of cornstarch and 4 Tbsp of water until smooth. This slurry will be used to thicken the sauce.
Step 14
Heat 2.5 Tbsp of cooking oil in a large pan over medium-low heat.
Step 15
Once the pan is warm, add the minced garlic and diagonally sliced scallions. Sauté them until fragrant, creating an aromatic oil.
Step 16
Stir constantly to prevent the garlic from burning. Sauté until it turns a light golden brown.
Step 17
When the scallions are softened and the garlic is fragrant, add the sliced onions. Sauté until the onions become translucent and tender.
Step 18
Once the onions are soft, add both the prepared oyster and king oyster mushrooms. Stir-fry over medium heat for about 5-6 minutes, until the mushrooms are tender and slightly browned.
Step 19
Pour the prepared seasoning sauce over the mushrooms and stir-fry together. Ensure the sauce evenly coats the mushrooms and cooks into them.
Step 20
When the mushrooms have absorbed the sauce, add the chopped chives and sliced green chili peppers. Stir-fry quickly, just until the chives wilt slightly, preserving their fresh crispness.
Step 21
For an extra kick of spice and aroma, add 1/4 tsp of Sichuan peppercorn powder (optional). If you don’t have it, you can omit this step.
Step 22
Reduce the heat to low. Gradually add the cornstarch slurry, a little at a time, stirring constantly. Continue adding and stirring until the sauce reaches your desired thickness. Avoid making it too thick.
Step 23
Once the desired consistency is achieved, turn off the heat. Drizzle in 1 Tbsp of sesame oil for added flavor and give it a quick mix.
Step 24
Finally, sprinkle in 1/2 tsp of black pepper. You can adjust the amount of pepper to your liking; more pepper can enhance the flavor.
Step 25
Prepare the sunny-side-up fried eggs to serve alongside the mushroom over rice. Make sure the yolks are perfectly runny.
Step 26
Serve the hot rice in a bowl. Generously spoon the stir-fried mushrooms over the rice. Top with the sunny-side-up egg and a sprinkle of sesame seeds to complete this delicious mushroom over rice bowl!
