A satisfying ‘umami’ filled way to use mushrooms.
Ingredients
Serves 1
200g mushrooms
1 clove garlic
1 tbsp soy sauce
1 tbsp mirin (or any vinegar)
1 tsp sesame oil
1 tsp sesame seeds
75g rice
Instructions
- Start by putting the rice on to cook (if it is finished before the rest of the meal is ready just leave off the heat with the lid on).
- Slice the mushrooms and add to a pan and fry until cooked.
- Add the garlic, soy sauce and mirin, adding a splash of water if needed.
- Finish with the sesame seeds and sesame oil and serve with the rice.
Key Tip
With the lid on at the heat off the rice will stay warm for when the mushrooms are ready.
Suggestions for leftovers
Garlic and mushroom pasta, or if any leftover mushrooms are larger, baked mushrooms with cheddar.
