sesame mushroom & basmati rice bowl.

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img_7595I’ve made these mushrooms before… I’ve really under-estimated how much I love mushrooms, especially sautéed in soy sauce and a dash of sesame oil.  Speaking of, let’s talk about sesame oil for a sec.  Sesame oil is one of those great ingredients where a little bit goes a long way, but it gives SO MUCH FLAVOR!!!!  My dad ate some of the mushrooms and goes “those mushrooms were amazing what did you put in them?!”, and I thought.. it’s definitely that sesame oil!  I would say the mushrooms are the star of this bowl, but add a runny egg on top and it makes it THAT much better.

Recipe: (serves 2-4)

  • 2 8 oz. packages baby bella mushrooms
  • 2 8 oz. packages shiitake mushrooms
  • 1 Tablespoon sesame oil
  • 1/4 cup soy sauce
  • 3 Tablespoons honey
  • 1 Tablespoon ground fresh ginger
  • 1 8.5 oz. package of brown basmati rice (SUPER tasty and really easy to make)
  • 4 heads baby bok choy, sliced in half longways and cleaned thoroughly
  • 1/2 cup radishes, sliced thin
  • easy over egg, topping – optional
  • sesame seeds, topping



  • Heat a large pan on medium-high heat and fill with about 1-inch of water.
  • Place sliced bok choy in the water in one or two layers and cover.
  • Let steam until stalks are tender (8-10 minutes depending on how soft you want them)
  • Heat another large pan to medium high heat.
  • Add mushrooms and sautéed until soft (5-6 minutes).
  • Drain the water from the mushroom pan and add sesame oil, honey, ginger, and soy sauce.
  • Mix mushrooms until sauce coats all the mushrooms and simmer until sauce becomes thicker (1-2 minutes).
  • Cook rice according to package.
  • Cook an egg to your liking if you wish!
  • Assemble bowls – add rice, mushrooms, bok choy, radishes, sesame seeds and EGG!


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