Long time, no post! I’ve been so busy with my last year of my Biology degree, cooking and writing has had to take the backseat. I’m definitely not giving up though! My blog is my outlet, and cooking is a form of stress release for me. So don’t worry 😉 I will still be around, just posting less frequently- once a week instead of twice.
I’m very excited to share this recipe with you all- it’s one of my favourites!
I based it off my favourite dish from my favourite Japanese restaurant, a Teriyaki Tofu Bowl that’s full of veggies and a delicious sticky teriyaki sauce. I love how flavourful and warming it is- not to mention filling! I can usually barely finish it, but I always do because it’s that good.
I chose to make the focus on mushrooms because I loooove mushrooms and they have a great meaty texture that really soaks up sauce.
This yummy, nutritious bowl of deliciousness is the perfect dinner. Quick and easy and very satisfying!
Teriyaki Mushroom Bowl
- 4 servings of brown rice cooked according to package instructions
- 6 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons honey or other sweetener
- 1 clove garlic minced
- 200 g king oyster mushrooms cleaned and sliced
- 100 g shiitake mushrooms cleaned and sliced
- 227 g white mushrooms cleaned and sliced
- optional: sesame seeds chopped green onion
Whisk together the soy sauce, sesame oil, rice vinegar, sweetener, and garlic. In a large bowl, toss together all of the mushrooms and the sauce mixture until mushrooms are well coated.
In a pan over high heat, add mushrooms and sauce. Cook, stirring often for 10 minutes or until mushrooms have softened and the sauce has reduced by half.
To serve, place a serving of rice in a bowl and top with a generous amount of mushrooms. Drizzle extra sauce over top. Sprinkle with sesame seeds and green onions. Enjoy!
I hope you try this recipe! Do you love mushrooms like I do? 🙂
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