Have you ever wondered if a satisfying, umami-rich rice bowl could come together in just 10 minutes without a scrap of meat or fish?
It’s a complete, satisfying meal you can make more quickly than ordering takeout.
You might be thinking, “Mushrooms again? Won’t they end up mushy or bland?” I hear you. That’s exactly why I set out to create a foolproof rice bowl that’s packed with flavor, yet totally beginner-friendly.
Here’s what makes this recipe great for weeknights. It only uses common ingredients, is cooked in one pan, and has a little bit of Japanese flavor from soy sauce and miso. Let’s look at how you can make this satisfying bowl even when you’re short on time.
Key Ingredients & Substitution Ideas
- Mushrooms: I used a mix of enoki, maitake (hen-of-the-woods), and shiitake mushrooms, but feel free to choose any mild-flavored, locally available mushrooms you enjoy. Combining 2 or 3 types with different textures adds depth. Try mixing something delicate like enoki with meatier varieties such as cremini or oyster mushrooms if the Japanese types aren’t available.
- Garlic & Butter: Since this recipe relies on simple ingredients, these two create the essential depth of flavor that makes the dish satisfying. I don’t recommend substituting either one.
- Crispy Onion Bits: I use these to add a satisfying crunch and extra savory note at the end. If you can’t find ready-made crispy onions, you can swap in garlic chips or even crispy bacon bits (the kind made for salads) for a similar texture.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Mushroom Rice Bowl at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Start by heating a generous splash of olive oil in a frying pan over medium heat. Add the minced garlic and your mix of mushrooms (maitake, enoki, and shiitake) to the pan.
Cook everything together, stirring occasionally, until the mushrooms start to develop a slight golden color and the aroma of garlic fills your kitchen. Don’t rush this step! Letting the mushrooms caramelize a little really brings out their savory depth.
Once you see those beautiful golden edges on your mushrooms and smell the garlic, add salt and give everything a gentle stir. The salt helps draw out any remaining moisture while enhancing the natural flavors.
Mix soy sauce, miso paste, sake, and mirin together in a small bowl, then pour it into the pan.
Give it a mix and once the mushrooms are evenly coated, cover the pan with a lid and reduce the heat to medium-low for 4 minutes of steam-cooking.
This cooking method has two purposes. The steam helps tender varieties like enoki cook through completely while keeping the meatier mushrooms from drying out.
After 4 minutes, remove the lid and turn off the heat.
Add black pepper and butter, stirring everything together while the residual heat melts the butter into a glossy coating.
Spoon the mushroom mixture generously over bowls of hot rice. Drizzle a bit of toasted sesame oil on top for aroma, then finish with sliced green onions and crispy fried onion bits for crunch.
Yes, it’s that easy!
Jump to Full Recipe Measurements
I hope you enjoy this Mushroom Rice Bowl recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Vegetarian Recipes
- Eggplant “Unagi” Bowl
- Teriyaki Tofu Donburi
- Spicy Vegetarian Miso Ramen
- Crispy Enoki Mushroom Rice Bowl
Hungry for more? Explore my vegetarian recipe collection to find your next favorite dishes!
Mixed Mushroom Rice Bowl
Ingredients
- 1 tsp olive oil
- 2 cloves garlic minced
- 100 g maitake mushrooms hen-of-the-woods
- 200 g enoki mushrooms cut into 2cm pieces, trim roots before using
- 50 g fresh shiitake mushrooms sliced
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp sake dry white wine or water as substitute
- 1 tsp yellow miso paste (awase)
- 1 tsp mirin
- ¼ tsp salt
- 10 g butter preferably unsalted
- ground black pepper to taste
- 2 ptns cooked Japanese short-grain rice or calrose
- toasted sesame oil to taste
- finely chopped green onions to taste
- crispy fried onion to taste, or garlic chips
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Cut your choice of mushrooms into bitesize pieces (I used 100 g maitake mushrooms, 200 g enoki mushrooms and 50 g fresh shiitake mushrooms). Heat a pan over medium and add 1 tsp olive oil. Once hot, add 2 cloves garlic (minced) and the mushrooms. Stir fry until lightly golden and the garlic fragrance fills the air.
- Mix 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp sake, 1 tsp yellow miso paste (awase) and 1 tsp mirin in a small bowl until smooth.
- Sprinkle the mushrooms with ¼ tsp salt and mix, then pour the sauce into the pan and mix until everything is evenly coated. Cover the pan with a lid and reduce the heat to medium-low. Steam for 4 minutes.
- Remove the lid and turn off the heat. Add 10 g butter and ground black pepper, mix until the butter melts and creates a glossy coating.
- Divide 2 ptns cooked Japanese short-grain rice into serving bowls and arrange the mushroom mixture on top. Drizzle with toasted sesame oil and top with finely chopped green onions and crispy fried onion. Enjoy!
Notes
- Use a mix of mushroom types for the best texture and umami flavor.
- Always trim and discard the tough ends of enoki mushrooms before cooking.
- For a vegan version, replace butter with a plant-based alternative.
Leave a rating and a comment