Flavorful Champignon Mushroom Rice Bowl: Ready in 15 Minutes!
Top-Rated Recipe on ‘Man-Gae Recipe’! 5 Stars & 189 Praising Comments! Make a ‘Truly Delicious Champignon Mushroom Rice Bowl’ in Just 15 Minutes!
I’m excited to share one of my most beloved recipes, the ‘Champignon Mushroom Rice Bowl,’ which has gained immense popularity among many on ‘Man-Gae Recipe’ where I actively participate as an online chef. With simple ingredients and an even simpler preparation process, this dish offers an incredibly sophisticated taste! Once you try it, you’ll find yourself making it again and again – it’s that addictively delicious! Let’s create this masterpiece together. It only takes about 15 minutes!
Main Ingredients- 15 large champignon mushrooms (prepare extra as they shrink significantly when cooked)
- 8 scallions (or the white parts of leeks)
Seasoning Ingredients- 2 Tbsp minced garlic
- 3 Tbsp olive oil
- 400ml water (for 2 servings)
- 2 Tbsp soy sauce
- 1/3 Tbsp sugar (adjust to taste)
- 1 Tbsp oyster sauce
- Pinch of black pepper
- Cornstarch slurry (2 Tbsp cornstarch + 3 Tbsp cold water)
- 2 Tbsp sesame oil
- Pinch of salt (for seasoning adjustment)
- 2 Tbsp minced garlic
- 3 Tbsp olive oil
- 400ml water (for 2 servings)
- 2 Tbsp soy sauce
- 1/3 Tbsp sugar (adjust to taste)
- 1 Tbsp oyster sauce
- Pinch of black pepper
- Cornstarch slurry (2 Tbsp cornstarch + 3 Tbsp cold water)
- 2 Tbsp sesame oil
- Pinch of salt (for seasoning adjustment)
Cooking Instructions
Step 1
Champignon mushrooms shrink by more than half when cooked due to water loss. Therefore, to ensure a generous and satisfying portion, it’s best to use larger mushrooms whenever possible.
Step 2
A tip for selecting fresh mushrooms: Mushrooms are considered fresh and in good condition when the stem and cap are attached and the underside is white, as shown in the right photo.
Step 3
Champignon mushrooms may have dirt or debris. It’s recommended to wipe the surface clean with a dry cloth to preserve their natural aroma. However, if they are heavily soiled, you can quickly rinse them under cold running water and immediately pat them dry. (Note: Soaking mushrooms in water can diminish their flavor.) If you are using smaller mushrooms, about 30 of them should yield a similar amount.
Step 4
Prepare 8 scallions. If scallions are unavailable, the white parts of leeks can be used as a substitute.
Step 5
Have ready 2 tablespoons of minced garlic and 3 tablespoons of olive oil from the seasoning ingredients.
Step 6
Heat a pan over medium heat. Add the olive oil and minced garlic, and sauté until fragrant, being careful not to burn the garlic. Once the garlicky aroma begins to rise, you’re ready for the next step.
Step 7
Add the roughly chopped champignon mushrooms to the pan. Since the mushrooms will shrink considerably when cooked, chopping them into reasonably large pieces is recommended.
Step 8
Increase the heat to high and stir-fry the mushrooms until they are coated with olive oil and lightly browned. This high-heat sautéing enhances the mushrooms’ flavor.
Step 9
Now, pour in 400ml of water. This recipe is designed for 2 servings.
Step 10
Add 2 tablespoons of soy sauce and 1/3 tablespoon of sugar to establish the base flavor. You can adjust the amount of sugar to your preference.
Step 11
Incorporate 1 tablespoon of oyster sauce for a rich umami depth, essential for this dish, and a sprinkle of black pepper. Oyster sauce truly elevates the overall flavor profile.
Step 12
Bring the mixture to a vigorous boil over high heat. Once it starts boiling, proceed to the next step.
Step 13
Add the chopped scallions, cut into approximately 5cm lengths. Their crisp texture and fresh aroma will balance the flavors.
Step 14
Gradually pour in the cornstarch slurry (made by mixing 2 Tbsp cornstarch with 3 Tbsp cold water) while stirring continuously, until the sauce thickens to your desired consistency. Once it reaches the right thickness, turn off the heat immediately. Overcooking can thin the sauce again.
Step 15
With the heat turned off, stir in 2 tablespoons of sesame oil for a nutty aroma. Adding sesame oil at the end helps preserve its fragrance.
Step 16
Finally, taste the dish and adjust the seasoning with a small pinch of salt if needed, to perfectly suit your palate.
Step 17
Serve warm rice in a bowl, and generously top it with the beautifully cooked champignon mushroom mixture. Your magnificent and delicious one-bowl meal, the Champignon Mushroom Rice Bowl, is now complete!
