Black King Oyster mushroom rice bowl
by Jonathan TovellThe Black King Oyster mushroom stems are great for slicing up into medallions or dicing up into chunks. Combined with the a garlic and ginger sauce, the mushrooms and rice make an easy and healthy meal.
This recipe is adapted from Hiroko of Hiroko's recipes.
Black King Oyster mushroom rice bowl
Rated 5 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
- 2-3 Black King Oyster mushrooms
- 1-2 Tbsp olive oil
- 1 tsp sesame oil
- 1 small piece of ginger, chopped
- 1-2 pieces of garlic, chopped
- 2 Tbsp brown or white sugar
- 3-4 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1/4 cup rice wine or water
- 1 tsp potato/corn starch flour mixed with 1-2 tsp water
- 2 servings of rice
- 1 spring onion, finely chopped
- Toasted sesame seeds
Directions
Clean the Black King Oyster mushrooms with a damp cloth. Cut into chunky pieces.
Heat olive oil in a large frying pan over medium heat. Cook mushrooms until lightly browned, transfer to a plate and set aside.
Lower the heat to low, then add sesame oil, ginger and garlic. Cook while stirring for a few minutes or until caramelized.
Add sugar, soy sauce, rice vinegar and rice wine (or water) and bring to a boil. Add mushrooms and mix to combine.
Mix starch flour with water and add it gradually to the sauce until it thickens.
Fill half a bowl with freshly cooked rice and cover it with the mushroom mixture. Sprinkle some finely chopped spring onion and sesame seeds on top.
Recipe Note
ADAPTED FROM: Hiroko. "King Oyster Mushroom Bowl - Hiroko's Recipes." Hirokoliston.com. https://www.hirokoliston.com/king-oyster-mushroom-rice-bowl/.