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Crispy Mushroom Rice

4.5
7
Notes
45 mins cook
The crispiest rice with buttery, woody roasted mushrooms. This umami-rich beauty is perfect for meal prep. Eat it fresh for dinner then transfer the leftovers to containers and enjoy it hot or cold the next day.
Chloe René

Chloe René

Crispy Mushroom Rice
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Serves
3
Sushi Rice
White Miso
Mushroom Stock
Mixed Mushroom
Shoyu Soy Sauce
Unsalted Softened Butter
Rice Vinegar
Fresh Chives
Frozen Shelled Edamame
Black Pepper
Olive Oil

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    Notes
    (7)

    M
    Millie E.
    4 days ago
    (edited)
    Quite rich but very enjoyable and great leftovers for lunch the next day, did petit pois instead of edamame as that’s what I had in
    R
    Reza S.
    6 days ago
    (edited)
    It was super tasty and easy to make! But the portions (as stated in the recipe) felt a bit small. Maybe making a bit more or serving with side dishes would make it perfect!
    M
    Mike G.
    11 days ago
    great dish, works well with some chilli oil
    M
    Maude P.
    a month ago
    Really good!! But I would say, for an even better result, add dried thyme and shallots to the rice. It’s DIVINE!
    T
    Tom D.
    a month ago
    amazing dish
    A
    Amy A.
    a month ago
    Very tasty - can push the mushrooms further than you think in the oven! I also used a little less butter and still had a buttery taste with good crisp on the rice.
    A
    Anne-Marie O.
    5 months ago
    Delicious! And I don’t like mushrooms usually but these are so meaty! (I’m a veggie). I had to adapt a little I’m afraid as couldn’t find mushroom stock so cooked the rice in miso ramen stock and it worked well. Also added a sprinkling of spring onions instead of chives. Will definitely make again, thank you! (Sorry, not as pretty looking as the original!)

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