I’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!