Sheet pan mushroom rice
Yeung Man Cooking · ♥ 7.9K likes · 120.4K views · 9 min video
Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 2 stick green onions
- 500 g mushrooms
Finely chop the onion and chop the green onions.
- 135 g king oyster mushrooms
- 165 g oyster mushrooms
- 100 g fresh shiitake mushrooms
Roughly chop the king oyster mushrooms, tear the oyster mushrooms, slice the shiitake with their stalks on, and trim and halve the seafood mushrooms.
Toss all the mushrooms in a large mixing bowl with a couple of tablespoons of avocado oil to coat.
- 110 g seafood mushrooms
- 2 tbsp avocado oil
Spread them on a parchment-lined baking tray, crack fresh pepper over, and bake about 30 minutes.
- fresh cracked pepper
- 2 cup rice
Rinse and drain the rice two to three times to remove excess starch.
- 1 tbsp avocado oil
Heat a tablespoon of avocado oil in a saute pan over medium-high and saute the onions and garlic a few minutes.
- 2 tsp umami powder
- 2 cup water
Add the rice and two cups of water, stir, and turn the heat to high.
When it starts to bubble, drop to medium-low, stir so the rice does not stick, cover and cook 15 minutes.
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp yuzu or lemon juice
- 1 tsp toasted sesame oil
- 2 tsp chili oil
Mix the sauce from the soy sauce, dark soy sauce, yuzu or lemon juice, toasted sesame oil and chili oil.
Mixing the soy and chili oil sauce
Add the green onions and the baked mushrooms to the cooked rice with half the sauce first, since more can be added but not taken away, and mix; the heat of the rice wilts the green onions while keeping them crisp.
Combining mushrooms, rice and sauce