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Shiitake mushroom rice recipe

8 ratings

Bring a taste of Japan to the table with this super side dish that will feed four people. The rich taste and unique texture of the shiitake mushroom works wonderfully well with sticky white sushi rice. See method

Serves 4 as a side dish
5 mins to prepare and 25 mins to cook
301 calories / serving
Vegetarian

Ingredients

1tbsp grapeseed oil
250g fresh shiitake mushrooms, stalks removed and sliced
1 clove garlic, finely chopped
300g sushi rice
1 vegetable stock cube
4tbsp soy sauce

Each serving contains

Energy
1280kj
301kcal 15%
Fat
4g 5%
Saturates
1g 3%
Sugars
1g 1%
Salt
2.1g 36%

of the reference intake
Carbohydrate 65.1g Protein 6.2g Fibre 2.6g

Method

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 mins until softened. Stir in the rice and cook for a minute.
Place the stock cube in a jug and make up to 600ml. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 mins, then remove from the heat and leave to steam for another 10 mins before lifting the lid.
Fluff the cooked rice and season to taste if it needs it.