Mushroom Rice


4 servings


1 tablespoonolive oil
1 clovegarlic crushed and finely chopped
1/2 cupfinely chopped onion
1 cannedchopped mushrooms
1 cupShimeiji mushrooms (or Parisian or shitake) chopped
½ cupdehydrated cat ear mushrooms and rehydrated in a cup of water and chopped
1 tablespoonoyster sauce
1 tablespoonsoy sauce
1 tablespoonfish sauce
1 tablespoonof five spices
1 teaspoonchili flakes (to taste)
1 tablespoonsugar
3 turnspepper mill
1 teaspoonsalt
2 cupsbrown or white rice
2 cupsvegetable broth
2 cupswater
½ cupchopped coriander
¼ cupfinely chopped green onions


1. In large skillet, sauté onions and garlic in olive oil for about a minute.

2. Add the mushrooms and sauté for about 2 minutes.

3. Add the sauces and all the spices. Mix well.

4. Add rice, broth and water and cover. Cook for about 30 minutes or until rice is cooked. Make sure to add water if the rice has absorbed it all and mix everything so that the rice does not stick to the pan.

5. Five minutes before finishing cooking, add the coriander and green onions and mix well.

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