Plat

Rice with Assorted Mushrooms

1 h 30Pour 3Nutri-Score B€€

1 h 30

Plat

recette de

BasicSundayCooking

@basicsundaycooking

ce qu’il vous faut

3 personnes

short grain white rice (rinsed and soaked in cold water for 1 hour)Céréales300 g
dried shiitake mushrooms (soaked, squeezed, soaking water reserved)Fruits et légumes20 g
baby king oyster mushrooms (sliced)Fruits et légumes100 g
portobello mushroom (sliced)Fruits et légumes100 g
shiitake mushrooms (sliced)Fruits et légumes100 g
soy sauce (for the rice)Épicerie30 ml
sesame seed oil (for the rice)Épicerie15 ml
soy sauce (for the sauce)Épicerie30 ml
sesame seed oil (for the sauce)Épicerie15 ml
roasted sesame seeds (for the sauce)Fruits à coque et graines10 g
gochugaru (Korean red pepper flakes) (for the sauce)Épices5 g

par portion

429kcal

ce que vous utiliserez

pas à pas

Soak the rice and dried mushrooms
- Rinse the short grain rice, cover with cold water and let it soak for an hour.
- Soak the dried shiitake mushrooms in water, then squeeze out the excess water and keep the soaking water for cooking the rice.
Étape 1
Start the rice in the pot
- Drain the rice and add it to a heavy-bottomed pot.
- Pour in the reserved mushroom water, then add the soy sauce and sesame seed oil.
- Scatter the sliced king oyster, portobello and shiitake mushrooms on top.
Étape 2
Make the sauce
- In a bowl, combine the soy sauce, sesame seed oil, roasted sesame seeds and gochugaru.
Étape 3
Cook the rice
- Cover with a lid and bring to a boil.
- Reduce the heat to medium and cook without opening the lid.
- Reduce the heat to low and cook for another 5 minutes, then turn off the stove and let it rest.
Étape 4
Serve
- Fluff the rice with the mushrooms and pour the sauce over before enjoying.
Étape 5

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