Saucepan@saucepan · Shared this recipeFollowChinese · mainClay Pot Mushroom RiceA Cantonese-style clay pot rice dish with marinated mushrooms, cooked until the rice is tender and the bottom gets crispy.total45 minprep20 mincook25 minservings4Original recipe on tovegetableswithlove.substack.comKeep this recipeAdd a copy of Clay Pot Mushroom Rice to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings300 g medium grain or jasmine rice, 1 1/2 cups500 ml vegetable stock (or water), 2 cups300 g mixed mushrooms such as fresh shiitake, king oyster/trumpet, oyster, beech, enoki, Swiss brown/cremini etcetera2 teaspoons cornflour/cornstarch1 tablespoon tamari or soy sauce, 4 teaspoons, plus more for drizzling1 tablespoon sesame oil, 4 teaspoons, plus more for drizzling0.5 teaspoon sea saltwhite pepper, a pinch2 teaspoons shaoxing wine, omit for gluten free10 g fresh ginger, 6 thin slices2 scallions, finely slicedStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the rice into a claypot or Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10-20 minutes while you prepare the mushrooms.2Step 2: For mushrooms with caps like shiitake, trumpets/king oyster or cremini/swiss browns, thinly slice them; if you have clusters such as enoki or beech, tear them into smaller bundles. Place them into a bowl and add the cornstarch/cornflour, tamari or soy sauce, sesame oil, 1/2 teaspoon sea salt, pinch of white pepper and shaoxing wine. Toss until well combined and coated.3Step 3: Place the pot with the rice over medium high heat, add the ginger slices and bring to the boil. When bubbling, cover and reduce to lowest setting and cook for 10 minutes.4Step 4: Uncover, add the mushrooms and using chopsticks or a large spoon, stir the mushrooms through the rice. Drizzle with another 2-3 teaspoons of sesame oil and cover again and cook on lowest setting for 10 minutes.5Step 5: Remove the lid, increase heat to medium high and cook for 4-5 minutes until you can hear it sizzling - this allows the bottom of the rice to become crispy. Turn off heat and drizzle with another 2-3 teaspoons of soy sauce or tamari and top with scallions. You can skip this step if you don't care for the crispy rice.6Step 6: Eat as is, or top with chili crisp, sriracha, sesame seeds, crispy shallots or furikake.getsaucepan.com/r/736ac8b7-3bd6-4bee-b07a-43176833af64 · Original: https://tovegetableswithlove.substack.com/p/mushroom-rice
