Super easy peasy mushroom rice! After making Soomi’s Seoul Bulgogi, I had some extra mushrooms left with no plans on how to use it. This is the perfect recipe to make when you have variations of mushrooms left in your fridge. The recipe calls for shiitake and oyster mushrooms but should be lovely with any mushroom you have on hand. Asian recipes tend to stick to shiitake, oyster, king oyster, enoki mushrooms but I imagine our most common mushrooms in the US like white button and portobello will work too! Dry pan-frying the mushrooms is an optional step but highly recommended for white button mushrooms which are a bit harder/dryer than the others.
Either way, a super simple for really lazy (or really busy) days. I made this on the day my husband was on-call for the night because we never know when he will be home and also need to run out again. Simple but also very nutritious to last him through the long hospital call days.
The mushrooms and uncooked rice are simply cooked in a rice cooker, served with a soy sauce based sauce that will bring a bit more excitement to the earthy bowl of mushroom rice.
*Recipe from Korean Cookbook “Meals that don’t require side dishes”