Last week Jeremy and I planned to go mushroom hunting at our favorite place, hidden deep in the woods near the farm. But unlike the typical Northwest spring, we had bright sunshine for days on end daysand the heat dashed our hopes of foraging as there probably won’t be many mushrooms to find. So while we wait for the forecast to grace us with spring showers, I’ve whipped up some delicious teriyaki bowls with chopped mushrooms with a wonderfully jammy sifted hard boiled egg that have quickly become a favorite around these parts.
Now, I know what you might be thinking. Shredded? Mushrooms? How does it work? WorkExactly? Well, come closer and I’ll tell you. First, you need Right mushroom species. Some mushrooms are more feather-like in shape, making shredding much quicker and easier. Oyster mushrooms OR maitake mushrooms they are *really* perfect for this. (I’ve also done this with button mushrooms, but they’re a little firmer so they tend to break down rather than fall apart). All you do is take a mushroom or a bunch of mushrooms and hold it with one hand, while with the other hand you grab the top tip of one side of the mushroom and then pull it away. Split the mushroom and you’ll end up with a nice shred of mushroom. And repeat this process until you have chopped all your mushrooms. Beautiful!
I love cooking with shredded mushrooms because 1) they have a VERY great texture (think pulled pork or shredded chicken) and 2) they cook VERY quickly since so much of the surface is exposed to heat. I cook them with onions and garlic on the stovetop, then add some super simple homemade teriyaki sauce so they soak up all the flavor. All of this is scooped onto a bowl of rice and topped with a hard-boiled egg, sesame seeds, green onion, cilantro, and nori (aka dried seaweed), but you can really feel free to top it with whatever you’d like. These are just my tried and true go-tos for this dish.
It’s a wonderfully simple dinner for those days when you want something flavorful and healthy but don’t want to spend a ton of time preparing it, which has been my go-to for the past few weeks. Jeremy and I are preparing our Portland home for sale, so we’ve been immersed in paint, touching up finishes and repainting a few rooms with a fresh coat. I also cut off all the dead branches and leaves from the plants devastated by the horrible storm we had in January. Our glorious clematis vine it lost all its leaves and about 80% of the old woody vines also died. But luckily there are two old vines with new growth coming out of them, so I’ve been slowly working to get them down to just those two vines, which is kind of tricky since everything has grown together all tangled up, so it’s like untangling the plant version of a pile of wire, except that the wire is dry and alive, and if you bend it too much it will break in half and die. No pressure or anything. But all’s well that ends well, and it looks like it’ll be back better than ever in a year or so, now that all the debris has been cleared away.
Wishing you a beautiful spring full of bright, delicious flavors! And if you’re looking for another easy spring dinner to try, let me point you to these Orecchiette with Chives and Chicken in a Creamy Lemon Sauce. It’s one I make regularly this time of year, for good reason!
Chopped mushroom rice bowls with hard boiled egg
These tasty mushroom teriyaki bowls are made with a delicious blend of garlic, onion, cilantro, green onion and a hard-boiled egg and jam.
Teriyaki sauce
-
1/3
cup
scope -
1/3
cup
They are salsa or tamari -
1/3
cup
mirin
wine for cooking rice -
2
spoons
plus 1 teaspoon granulated sugar -
2
spoons
rice vinegar
Chopped mushroom rice bowls with hard boiled egg
-
2
cups
Short grain dry brown rice -
4
egg -
1
teaspoon
garlic powder -
3
spoons
olive oil -
6
garlic cloves
chopped -
1
yellow onion
quartered and thinly sliced -
1
pound
oyster mushrooms
divided into thin strips as in the video above -
4
green onions
sliced thinly -
1/2
cup
coriander leaves -
2
spoons
sesame seeds
optional -
¼
cup
Nori
dried seaweed sheet cut into 1-inch pieces (optional)
Teriyaki sauce
-
Combine the ingredients in a very small saucepan and bring to the boil over medium heat, stirring until the sugar has dissolved. Reduce heat to low and simmer until thickened slightly, about 7 to 10 minutes. Remove from the heat, add the rice vinegar and set aside.
Chopped mushroom rice bowls with hard boiled egg
-
Rinse the rice under cold water. Prepare the rice according to the package directions, adding the garlic powder to the water you will use to prepare the rice. While this is cooking (brown rice takes longer to cook than white rice), you can prepare the rest of the recipe.
-
For soft-boiled eggs, bring a medium-sized pot of water to a boil. Use a spoon to gently add each whole egg to the pot. Cook for 6 minutes and 30 seconds and prepare a bowl of ice water while you wait. Use a spoon to remove the eggs from the hot water and immediately immerse them in the ice bath. Leave them to cool for 4 minutes before peeling them and setting them aside.
-
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes, stirring every minute or two. Add the garlic and cook until fragrant, about 2 to 3 minutes more, stirring to incorporate.
-
Add the mushrooms to the pan, stir and cover the pan. Let the ingredients cook, covered, for 5 minutes. This will steam the mushrooms and help them release moisture quickly.
-
Remove the lid and continue cooking until the mushrooms darken in color and brown bits develop on the bottom of the pan, about 10 more minutes, stirring every few minutes or so. Add half the teriyaki sauce and stir to combine. Remove from heat.
-
To serve, divide the rice evenly into 4 bowls, then spread the mushroom mixture evenly over the rice. Repeat with each of the hard-boiled eggs, cutting them in half first if desired. And repeat with the green onions, coriander leaves, sesame seeds and nori seaweed. Drizzle the remaining teriyaki sauce over the bowls and serve.
Nutrition Facts
Chopped mushroom rice bowls with hard boiled egg
Quantity per serving
Calories 676
Calories from fat 180
% daily value*
Fat 20 g31%
Saturated fat 4g25%
Trans fat 0.02 g
Polyunsaturated fats 4g
Monounsaturated fats 11g
Cholesterol 164 mg55%
Sodium 1324 mg58%
Potassium 968mg28%
Carbohydrates 102 g34%
7g fiber29%
Sugar 14 g16%
Protein 20 g40%
Vitamin A 564 IU11%
Vitamin C 6mg7%
Soccer 129 mg13%
Iron 6mg33%
*Percent Daily Values are based on a 2000 calorie diet.
