fresh mushrooms

These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops. I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice.

Miso Garlic King Oyster Mushrooms

lb king oyster mushrooms

cooking oil

1.5 tbsp white miso paste

water

tbsp sake

mirin

soy sauce (optional,

sugar

butter

tbsp minced garlic

Japanese rice

Furikake

chives onions

Layu chili oil

Slice the king mushrooms into 2-inch thick pieces.

Heat a large non-stick pan or skillet over medium. Once hot, brush or spray a thin layer of oil.

Place the mushrooms flat side down first. Leave the mushrooms untouched for 3-4 minutes or until lightly brown. Flip over and repeat for the remaining side. You may need to do this in multiple batches depending on the size of your pan.

PREPARE THE MUSHROOMS

Meanwhile, mix together the miso paste and water until the miso paste is diluted.

MISO SAUCE

When the mushrooms have a good sear, add the sake, mirin, soy sauce, and sugar. Allow for the sake and mirin to evaporate.

Pour the miso paste-water mixture. Leave the mushrooms to simmer in the miso-based sauce for 3-4 minutes or over medium heat. Leave the mushrooms at a gentle simmer until the sauce has reduced and it turns into a thicker glaze-like consistency.

Add the vegan butter and garlic. Melt the butter and mix with the mushrooms. Taste the mushrooms and feel free to season with more soy sauce or sugar, to taste, if needed.

SEASON THE MUSHROOMS

Serve hot over a bowl of steamed rice. Garnish with furikake, chives or green onions, and chili oil if desired.

TO SERVE

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.

Braised Beancurd Skin with Mushrooms

garlic (peeled)

5.2 oz shimeji mushrooms (or other mushrooms)

shiitake mushrooms (or other mushrooms)

carrot

3.5 oz dried beancurd skin

soy sauce

tbsp vegetarian oyster sauce

tbsp sugar

tbsp Shaoxing wine (or other rice wine)

tsp dark soy sauce

water (, plus more if needed (see notes))

tbsp corn starch

tbsp room temperature water

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Slice the carrot and mushrooms.

Heat a wok or large skillet over medium high heat.

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Season the mushrooms. Mix well.

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Add the chopped chives. Mix well.

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Serve this while hot and enjoy with rice.

So delicious! I've never used beancurd skin before, but I found some frozen beancurd skin and it was super easy to cook. Love the flavors, this recipe is a keeper! Didn't have rice wine but substituted with a little bit of mirin. Thank you!

Jeeca literally never misses and this was no exception. I doubled the sauce and added tofu as well. This was unbelievable, so flavourful, so hearty. As with all Jeeca's recipes, this became an instant go-to for a delicious week night meal.

I love rice cooker meals because they require minimal preparation and clean-up. This is an incredibly easy One Pot Mushroom Rice with a delicious Spicy Miso Sauce! Your choice of short or long grain rice cooked with fresh mushrooms in a cooker. The mushroom rice is finished with a miso-based sauce that’s a perfect balance of savory, spicy, sweet, and umami.

One Pot Mushroom Rice with Spicy Miso Sauce

medium grain or short grain rice ((210 g))

mushrooms

tsp sugar

soy sauce (, optional (see notes))

tbsp sake (or mirin (see notes))

vegan dashi ((see notes))

scallion (white parts only (chopped))

1.5 tbsp white miso paste ((see notes))

tbsp warm water

sesame oil

garlic (minced)

sugar (adjust

sesame seeds

Green part of scallions (chopped)

Prepare the rice: Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.

Slice or break apart the mushrooms.

In the rice cooker pot, add the rice, dashi, soy sauce, sugar (if using), sake or mirin, and white part of scallions. Mix well.

Place the mushrooms on the rice. Cover your rice cooker and set to cook. If you don&#39;t have a rice cooker, see the notes below.

While the rice is cooking, mix the sauce ingredients together. Feel free to adjust to your taste.

PREPARE THE SAUCE

Once the rice is cooked, pour the sauce. Mix everything together.

Feel free to season with more soy sauce to taste, if needed. Serve your rice with chopped green onions. Enjoy!

SERVE AND ENJOY

i made it today and i like it very much, something diffrent thats is delicious

When I bought my rice cooker this year, I got one with a pressure function so I could use it for a variety of other dishes as well, but so far I had never put anything in there but rice and water, so this was like sending my kids to college (not that I have any). The result is super tasty and it was simple to prepare. I used shiitake and a typical german mushroom (Kräuterseitlinge).
In the instructions you don't say to add the dashi into the rice cooker, I suppose it's kind of obvious but I cook with low confidence ;)

I made this using brown rice and it was delicious! Thank you for this vegan savoury rice recipe!

omg this was delicious! i just made it for dinner - it was my first time using something other than water in my rice cooker &amp; i can't believe how tasty it was. the sauce especially is SO good!

I follow you on Instagram and love your recipes!  This was actually the first time I made one of them, and it was such a hit!  The rice was perfectly cooked, fluffy, the seasonings were spot on, and even my husband and daughter who despise mushrooms ate them happily.  So so happy!! Thank you for your wonderful inspiration and flavors!!

Wow what an excellent idea ! I will try this recipe immediately !

https://www.youtube.com/watch?v=mDm0MLmj7GI

For the full recipe 👉🏼 www.thefoodietakesflight.com/one-pot-mushroom-rice

#mushrooms #ricecooker #veganrecipe

An easy rice cooker meal: one pot mushroom rice with spicy miso sauce 🍄🫶🏼

If Chinese Hot and Sour Soup and Mapo Tofu had a baby, this Spicy Silken Tofu would be it. The sauce is a delicate balance of savory, spicy, a bit of acidity, and a hint of sweetness. You can enjoy this as a saucy tofu dish and serve it over a bowl of rice.

Spicy Silken Tofu

black fungus (, rehydrated)

21.1 oz soft or silken tofu

tbsp doubanjiang or Chinese chili broad bean paste

Chinese black vinegar

tbsp Shaoxing wine

tbsp neutral cooking oil

onion

thumb ginger (minced)

green bell pepper

Salt and pepper to taste (for mushrooms)

tbsp mushroom water (, if needed to water down)

tbsp sesame oil

Chili crisp or chili oil

green onions (for garnish)

rice

Rehydrate the shiitake mushrooms and black fungus. I left mine in room temperature water overnight. You can soak these for 20-30 minutes in hot water. Don’t discard the mushroom water.

You can also use fresh shiitake mushrooms or other mushrooms of your choice.

Squeeze out excess water from the mushrooms. Dice the shiitake mushrooms.

For the black fungus or wood ear mushroom, I thinly sliced half and the remaining half I tore into small pieces. This is to have different textures in the dish later on.

MUSHROOMS

Slice the tofu into 1-inch (2.5cm) thick pieces. Set aside in a bowl.

The tofu will release more water as it sits. Drain the water.

TOFU

Mix all the ingredients in a bowl. Mix well for the sugar and corn starch to dissolve. Feel free to adjust this to your desired taste.

SAUCE

Heat a medium or large pot over medium high heat.

Once hot, add the oil. Stir-fry the onion, white part of green onion, and ginger until aromatic - around 1 minute.

Add the garlic and stir-fry for 30 seconds. Add the bell pepper. Stir-fry for 1 minute.

Add the sliced mushrooms then season with a pinch of salt and freshly ground pepper to taste.

Stir-fry the mushrooms for 1-2 minutes.

Mix the sauce again since the corn starch tends to settle at the bottom of the bowl.

Over medium heat, pour the sauce into the mushroom mixture.

Mix well and allow the sauce to come to a boil. It will start to thicken from the starch.

Add the silken tofu into the pot.

Carefully mix the tofu into the sauce. Don’t over mix since this can easily break apart the silken tofu.

Add more of the mushroom water if you want to thin out the sauce. I added 1-2 tbsp water since I wanted my sauce thick to serve over rice. You can add more or less depending on your preference.

Taste the tofu with the sauce. Feel free to season with more soy sauce, to taste, if needed.

Finish the tofu with sesame oil, chili oil (if desired), and chopped green onions.

Serve while hot and enjoy over or with rice.

STIR-FRYING/COOKING

A good hearty weeknight dinner. I followed your tip and also added some fresh shitake. Great recipe :-)

Amazing! Delicious and reminds me of home. Thank you!

Mixed mushrooms cooked down with a mix of fresh herbs and garlic before being finished off with a miso-chili sauce and fresh lemon juice! This Spicy Garlic Herb Mushrooms Foil Bake is incredibly easy to put together and once you have everything ready, leave it in your oven or air-fryer to cook. Once done, you’ll have yourself and delicious side or main, that you can enjoy with some crusty bread. This is also great with pasta. Enjoy!

Spicy Garlic Herb Mushrooms Foil Bake (Vegan)

garlic (, minced)

rosemary (, leaves roughly chopped)

tarragon or thyme (, roughly chopped)

salt

black pepper

tbsp white miso paste

tsp chili oil

lemon juice

More fresh herbs (for garnish)

Crusty bread of choice

Slice your mushrooms or break apart any large pieces. For oyster mushrooms, I like to chop off the tougher ends and then breaking these apart with my hands.

On a large sheet of aluminum foil (mine was around 12” x 16”), place the mushrooms in the center.

Note: You can also use parchment paper for this recipe, or even just bake this on an oven-safe dish and cover it with foil or wrap the mushrooms in parchment paper.

Add the garlic, butter, fresh herbs, salt, and pepper to taste. Carefully fold the sides and be sure that the edges are well sealed.

Create a basket-like shape then seal the foil at the top.

Place the mushrooms on your air-fryer basket or on your oven tray.

Cook for around 25 minutes at 350F/180C in your air fryer, or around 30 minutes at 350F/180C in the oven. Do note that oven and air fryers may vary so it’d be best to check on the mushrooms for doneness.

While the mushrooms are cooking, mix together the miso paste and chili oil. You can add water if your miso paste is very thick and dry. See the recipe notes below.

FOIL BAKE

Once the mushrooms are cooked, add the miso-chili oil mixture and a squeeze of fresh lemon juice. Add fresh herbs, for garnish.

Enjoy this as a side or have some crusty bread that you can place the mushrooms on to enjoy as toast. You can dip the bread in the broth too. This is also great with pasta.

SERVE AND ENJOY!

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The most viewed fresh mushrooms recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine