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One-Pot Mushroom and Ginger Rice
Published March 13, 2024
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- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½cups medium-grain white rice
- 2cups vegetable stock, store-bought or homemade
- 10ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered
- 2teaspoons cornstarch
- 6 to 7teaspoons tamari soy sauce
- 2teaspoons Shaoxing wine (optional)
- 3teaspoons sesame oil
- Salt and white or black pepper
- 1(1-inch) piece fresh ginger, peeled and thinly sliced
- 2scallions, thinly sliced
- Toasted white sesame seeds (optional)
Preparation
- Step 1
Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms.
- Step 2
Place the mushrooms into a bowl and add the cornstarch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, ½ teaspoon salt and a pinch of white or black pepper; toss to coat.
- Step 3
Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes.
- Step 4
Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes.
- Step 5
Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice.)
- Step 6
Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).
Private Notes
Cooking Notes
I keep a lot of ginger frozen and no matter what the recipe calls for, grate it straight out of the freezer -- no peeling needed. Be sure to put unused parts right back into freezer as it gets mushy if you let it thaw. This solved that whole problem for me, and works like a charm.
Prepared a mash-up of this + Genevieve Ko's Sticky Ginger Rice. Instead of velveting the mushrooms as directed here, I marinated them a bit per this recipe (minus the cornstarch), sauteed them for a few minutes, removed mushrooms and cooked the rice in the same pot. Re-added mushrooms towards the end of cooking. So delicious and comforting. Mushrooms marinated and sauteed in soy sauce, shaoxing wine, and sesame oil is going into my repertoire!
I keep my ginger, unpeeled, covered with sherry in a jar in the fridge. It lasts indefinitely and doesn't get mushy like it does if kept in the freezer. When a recipe calls for slices of ginger, the slices will still have some of the crispness fresh ginger has. And don't tell anyone, but I rarely bother to peel ginger for recipes whether it's to be grated or sliced. Shhhh...
Could someone please explain the point of coating the mushrooms in cornstarch, if they're just being put into the liquid w/the rice? Was a step missed?
How about a poached egg on top?
Edith, see the introductory paragraph for the purpose of the cornstarch.
Trader Joe’s has frozen ginger (as will as garlic) in little cubes very good substitute for fresh
If I could chime in on the Shaoxing wine question: Shaoxing is unique, aged and oxidative rice wine and an essential in Chinese cooking. Avoid the inferior versions that contain salt just as you would avoid the salted "cooking wines" sold at grocery stores. The labels do look similar but the salted ones clearly say so on the front label. A decent bottle is about $20.00 The best substitute is a dry Amontillado sherry (a Fino or sweet sherry will not be the right flavor!)
The cooking time for mushrooms will stay the same, so still add the mushrooms 10-12 minutes before the rice is done, as the recipe says. (Brown rice takes about 30-45 minutes, depending on your rice, so add the mushrooms after 25-35 minutes.) Brown rice can get crispy, but it'll probably be different from crispy white rice.
Shaoxing has a very specific flavor, entirely unlike sake, or anything else, really. The usual substitute if you can't find it is sherry. You can find salted Shaoxing online and in a lot of Chinese markets, so that might be usable as long as you remember to reduce other salty things in the recipe. I visit a local Chinese liquor store every so often to get my supply.
Delicious, but the recipe calls for too few mushrooms for the quantity of rice used.
Reduced to 1 cup of sushi rice and 8 oz of cremini mushrooms for 2 of us with liquid (chicken stock as that was what I had) reduced in proportion to the rice. Everything else cooked as per the recipe, though probably more ginger - how fat is the inch length of ginger? Sprinkled with scallions and furikake (as per a reader's comment) and it was excellent. Plenty of umami flavour and the crispiness of the rice was a nice contrast to the softer rice.
I do the same but actually peel and mince it before adding to the tiny jar with sherry (doesn't really matter what kind). Makes it *so* easy to add a teaspoon of minced ginger to almost anything in nearly a split second.
I liked this basics of this recipe but tweaked it some. Peeled and added a lot more ginger. Grated it rather than sliced it. More than doubled the amount called for in recipe. Grated two large garlic cloves and added to the rice while cooking. Grated long strips of carrots to add color and some sweetness to the rice when added mushrooms. Tried to make sticky rice but no luck. Used a stainless steel pot. I may try one of the suggestions of turning off the stove to let the pot sit for a bit.
would recommend using more broth to cook the rice, mine was undercooked per the instructions and then trying to correct it turned this into mush :( but also still somewhat undercooked and dry
Added a pound of snap peas for the last five minutes! Fantastic
If the problem noted here by some is the task of grating ginger, think about using a spice grinder (same thing as a non-burr coffee grinder). If you need both grated ginger and grated garlic, put them in the grinder together -- comes out perfect. Also works for onions, but you get a lot more onion juice than with a box grater. Also, we keep peeled garlic cloves in the freezer to grab at any time. Going to try the idea posed here to store grated ginger in sherry ... interesting.
Made this twice. First time with Arborio and followed the recipe to the letter. Ended up with mushy, not fully cooked, too salty rice which completely stuck to my dutch oven. Take two - used long rice. Soaked for an hour in the broth. Minced the ginger instead of slicing. Added minced garlic with the ginger. Omitted the salt. Used a non-stick pot. Got a nice crust (not as crackling as my tahdig, still nice). Everyone gave it two thumbs up and had seconds.
Very tasty. But the idea that you can make crispy rice simply by turning up the heat and letting it burn in the pan does not work. I’d suggest skipping that part of the recipe. Crispy rice like Persian tahdig requires lots of oil and a little finesse.
I made this exactly as the recipe stated except that I doubled the ginger. I found this to be very bland. Don't know what would have helped to give it more flavor.
Flavoring did not do it for us. I did not add soy nor sesame oil at the end as it would have been indedible. The only other change I made was chicken stock, not vegetable broth.
Has aonyone done this with a dark rice? I don't keep white rice around
What is the best size Dutch oven for this recipe?
More than the sum of its parts, delicious and simple. Per the notes added a head of fennel leftover from Farmers Market, lemon zest in topping and cooking. Pasta was corn spirals because of family gluten allergy. No parsley so the gremolata was basil and almonds only. Highest possible compliment applies here - I wish there were more leftovers!
I followed the recipe as written using a “chef’s mix” of mushrooms sold in the stores here: maitake, king trumpet, blue oyster, shiitake, etc.. turned out fantastic! When I make it again I will reserve some of the mushrooms and crispy them up under a broiler while the dish cooks.
added more ginger and put ginger into the rice wile cooking.
ok to cook in rice cooker?
I liked this basics of this recipe but tweaked it some. Peeled and added a lot more ginger. Grated it rather than sliced it. More than doubled the amount called for in recipe. Grated two large garlic cloves and added to the rice while cooking. Grated long strips of carrots to add color and some sweetness to the rice when added mushrooms. Tried to make sticky rice but no luck. Used a stainless steel pot. I may try one of the suggestions of turning off the stove to let the pot sit for a bit.
Has anyone tried this in a rice cooker?
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