Mushroom Clay Pot Rice
Servings: 2
Total Recipe Time: 35 Minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients: 10 ingredients total
1.5 pounds oyster mushrooms (separated)
1 tbsp sesame oil
1 tsp vegetarian oyster sauce
1 cup rice
1-1.5 cups water
1 scallion (cut in 1 inch segments)
2 cloves garlic (whole)
1 tbsp ginger (2 slices)
1 tsp olive oil
1 tsp sesame oil
kosher salt to taste
1/4 cup mushroom flavored dark soy sauce
1/4 cup water
4 tbsp brown sugar
1 tbsp cilantro (finely chopped) (for garnish)
Tools:
Single serving Donabe clay pot or 3 qrt cast iron pot
Medium size sauté pan
Method:
Cook Rice: Rinse rice in water thoroughly until water runs clear, then strain. In a clay pot, add rice, 1-1.5 cups of water depending on the type of rice used (follow rice water ratio instructions on packaging), scallion, garlic, ginger, olive oil, and a pinch of salt. Cover pot and cook on low heat for 20 minutes.
Brown Oyster Mushrooms: While rice is cooking, in a medium saute pan on medium low heat, cook mushrooms in sesame oil with a small pinch of salt for 10-15 minutes until mushrooms have wilted and are golden brown. Add oyster sauce, stir for 30 seconds to coat all the mushrooms, remove from sauté pan and set aside.
Make Sauce: Using the same sauté pan used to cook mushrooms, combine dark soy sauce, water and brown sugar over medium heat. Cook for 2-4 minutes until sugar has dissolved and mixture is boiling. Pour in small container and set aside.
Mushroom Rice: Remove rice lid, add 1 tsp sesame oil around rim of pot (to make crispy rice outer layer), add mushrooms on top of rice, cover, and cook for 4 more minutes. Remove cover, drizzle 2 tbsp of sauce over mushrooms, cover, and cook for 1 more minute.
Serve: Garnish with finely chopped cilantro, add more sauce as needed, and enjoy!
