I serve pulled king oyster mushrooms over rice in a sweet savory sauce, using a Shredded Mushroom approach that draws out excess moisture so the thin shreds better absorb the glaze.

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I love how a simple fork can transform King oyster mushrooms into something almost unrecognizable. I pull them into thin ribbons, then cook them down so they soak up a sweet savory glaze that makes the rice sing.

That Shredded Mushroom trick gives the texture you crave, and honestly I kept the rest minimal so the soy sauce notes shine, not hide. It reads like a King Mushrooms Recipe but it surprises you with little bursts of flavor, little chew and lots of satisfaction without being saccharine.

Take a bite and try not to get hooked.

Ingredients

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King oyster mushrooms: meaty, low calorie, good fiber and umami, so they mimic meat real good.
Short grain rice: sticky, starchy carbs for energy, higher glycemic index, pairs great with sauces.
Soy sauce: salty umami, adds depth, contains sodium so dont overdo it.
Maple syrup: provides sweet balance, natural sugar, a little goes a long ways.
Rice vinegar: bright acidity cuts richness, low calorie, gives that tangy lift.
Sesame oil: small amount adds nutty aroma and richness, high fat but flavorful.
Green onions: fresh bite, some vitamins and fiber, pretty and crunchy garnish.

Ingredient Quantities

King oyster mushrooms, 12 oz (about 3 large), shredded

Short grain rice, 1 cup (uncooked)

Vegetable oil, 1 1/2 tbsp

Soy sauce, 3 tbsp (or tamari for gluten free)

Mirin, 1 tbsp (or 1 tbsp dry sherry if you dont have mirin)

Maple syrup, 2 tbsp (or light brown sugar)

Rice vinegar, 1 tbsp

Vegetable broth or water, 3 tbsp

Cornstarch, 1 tsp

Garlic, 2 cloves minced

Fresh ginger, 1 tbsp minced or grated

Sesame oil, 1 tsp

Green onions, 2, thinly sliced

Sesame seeds, 1 tsp

Red pepper flakes or sriracha, 1/4 tsp (optional)

Salt and black pepper, to taste

How to Make this

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1. Rinse 1 cup short grain rice until the water runs clear, combine with 1 1/4 cups water in a pot, bring to a boil, reduce to low, cover and simmer 15 to 18 minutes, then remove from heat and let sit covered 10 minutes before fluffing.

2. Use a fork to shred 12 oz king oyster mushrooms into thin strips, then press or pat them with paper towels to draw out excess moisture; this helps them brown and soak up the sauce. Season lightly with salt and pepper.

3. In a small bowl whisk 1 tsp cornstarch into 3 tbsp vegetable broth or water until smooth, then add 3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes or sriracha if using. Stir in 2 cloves minced garlic and 1 tbsp minced or grated ginger.

4. Heat 1 1/2 tbsp vegetable oil in a large skillet over medium high heat. Add the shredded mushrooms in a single layer, dont overcrowd the pan, let them sit a minute or two to get color and then toss, cooking until most of the moisture has evaporated and edges are golden, about 8 to 10 minutes.

5. Push the mushrooms to the side, add the garlic and ginger mixture to the hot pan and cook 30 to 45 seconds until fragrant, then mix everything together.

6. Pour the sauce over the mushrooms, stir to combine and simmer gently until the sauce thickens and glazes the mushrooms, 2 to 3 minutes. If it thickens too fast add a splash of water or broth to loosen it.

7. Taste and adjust seasonings with salt, pepper, a little more maple if you want sweeter, or a splash more vinegar if you want brightness.

8. Turn off the heat and stir in most of the thinly sliced 2 green onions and 1 tsp sesame seeds, reserving a bit for garnish; a tiny extra drizzle of sesame oil at the end really lifts the flavor.

9. Divide the fluffed rice into bowls, pile the pulled mushroom mixture on top, then finish with the reserved green onions, sesame seeds and extra sriracha or red pepper flakes if you like heat. Serve hot and eat right away.

Equipment Needed

1. Medium pot with a tight-fitting lid for cooking the rice
2. Fine-mesh sieve or colander to rinse the rice
3. Large skillet (nonstick or stainless) for frying the mushrooms
4. Chef knife and cutting board for shredding and slicing
5. Fork (for shredding mushrooms and fluffing the rice)
6. Small bowl and whisk or fork for mixing the sauce slurry
7. Tongs or a heatproof spatula to toss the mushrooms without smashing them
8. Measuring cups and spoons for accurate liquid and cornstarch amounts
9. Paper towels to pat the mushrooms dry and a small spoon for garnishing sesame seeds

FAQ

Q: How should I shred and prep the king oyster mushrooms? A: Trim any tough ends, then pull the stems apart with your fingers or use a fork to shred them along the grain, or slice thin if you want. Pat them dry on paper towels so they brown better, dont soak them in water or theyll get mushy.

Q: Can I use a different rice? A: Short grain gives that sticky bowl texture but you can use long grain or jasmine, it will just be less clumpy. Cook rice to package directions, then fluff and let rest a few minutes before serving.

Q: How do I get the mushrooms nice and crispy? A: Use a hot pan and enough oil, dont crowd the pan, cook in batches if needed. Let them sit so they brown before flipping. For extra crispness toss shredded mushrooms in a little cornstarch first.

Q: My sauce is too thin or too salty, how do I fix it? A: To thicken, mix the 1 tsp cornstarch with the 3 tbsp broth or water into a smooth slurry and stir into the sauce, simmer till glossy. If too salty add a splash more maple syrup or rice vinegar to balance, or dilute with a bit of water.

Q: Is this recipe gluten free and vegan? A: Yes its vegan. For gluten free swap soy sauce for tamari and check your mirin or use a gluten free sherry. Maple syrup keeps it vegan and naturally sweet.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to crisp the mushrooms, or microwave for a quick fix but theyll be softer. Add a splash of water or broth if rice is dry.

King Oyster Mushroom Rice Bowl Recipe Substitutions and Variations

King oyster mushrooms: swap with oyster or shiitake mushrooms, or use firm tofu shredded and pan seared for a similar meaty bite
Short grain rice: use Calrose or sushi rice for the same stickiness, jasmine or long grain rice will work but be less sticky
Mirin: replace with dry sherry or sake plus a pinch of sugar, or 1 tablespoon rice vinegar plus 1 teaspoon sugar for a quick stand in
Soy sauce: use tamari for gluten free, coconut aminos if you need soy free, or liquid aminos in a pinch

Pro Tips

Pro tips:

1) Use a heavy pan and dont crowd it, cook the shreds in smaller batches so they actually brown instead of steaming. A hot cast iron or stainless pan will give way more color and texture than a nonstick, even if it takes an extra minute or two.

2) For a shinier, more concentrated glaze, simmer the sauce alone to reduce it a bit before adding to the mushrooms, or use arrowroot instead of cornstarch for a clearer finish. Always mix starch into cold liquid first and add it slowly while simmering so it doesnt clump.

3) Amp up the umami without changing much: stir a teaspoon of miso or a splash of dark/mushroom soy into the sauce, or add a small pinch of dried mushroom powder. Toast the sesame seeds in the pan for 30 seconds before finishing, and add the toasted sesame oil off the heat at the end for a big flavor lift.

4) Dont assemble until ready to eat. Store mushrooms and rice separately so the rice doesnt go soggy, and when reheating revive the mushrooms in a hot skillet with a splash of broth or water to refresh the glaze. Leftovers will taste better the next day but need a quick re-crisp in the pan.