This One-Pot Pumpkin Mushroom Rice is easy, comforting, umami-packed, and the perfect weeknight dish. The rice cooks together with savory mushrooms and sweet pumpkin, soaking up all the flavors in a single pot.
It’s hearty, aromatic, and comes together with minimal effort, which is really perfect for when you want something nourishing without the fuss of having to clean too many dishes (especially when you’re tired from a day of work!).
The dried shiitake mushrooms give the dish extra flavor and umami while the pumpkin adds sweetness and that silky texture. Finished with chili oil and crispy fried shallots, every spoonful has the perfect balance of savory, textures, and aromatic flavors!
Why You’ll Love This Dish
- Everything cooks in one pot — less cleanup, more flavor.
- Sweet, caramelized pumpkin and earthy mushrooms add depth.
- Naturally vegan and easy to customize with any rice or veggies you have on hand.
- Great for meal prep or cozy lunches.
TOPPINGS
Get the full detailed recipe in the card below!
- 0.7 oz dried shiitake mushrooms , soaked overnight or in hot water for 30 minutes then sliced into thin pieces
- Neutral oil for cooking
- 3 cloves garlic minced
- 1 green onion sliced - white and green parts separated
- 1/2 lb pumpkin , peeled and sliced into small chunks or cubes
- Pinch salt
- 5.2 oz shimeji mushrooms or other fresh mushrooms of choice, ends trimmed and separated
RICE
- 1 cup uncooked short grain or Japanese sushi rice 200 g, washeds
- 1/2 to 1 tbsp soy sauce adjust to taste (you can add more after cooking)
- 1/2 tbsp dark soy sauce optional for color
- 1 tbsp vegetarian oyster sauce
- 1/2 tbsp mirin
- 1 cup mushroom water from soaked mushrooms, plus additional 2-3 tbsp water as needed (see notes)
TO FINISH
- Green onions sliced
- Chili oil to finish
- Crispy fried shallots
HOW TO MAKE THIS ONE POT PUMPKIN MUSHROOM RICE
Prepare the Toppings
Soak the mushrooms and prepare the shimeji mushrooms.
Peel the pumpkin and slice into cubes.
- Heat a drizzle of neutral oil in a heavy-bottomed pot over medium heat.
- Add the white parts of the green onion and minced garlic. Sauté for 1–2 minutes until fragrant.
- Add the pumpkin cubes, sprinkle in a pinch of salt, and cook until slightly charred and golden on the edges. Remove from the pot and set aside. You can skip sautéing the pumpkin and adding it raw with the rice later on if you want it to have a firmer texture after cooking!
- In the same pot, sauté the shiitake and shimeji mushrooms until browned and aromatic. Remove and set aside with the pumpkin.
Build the Rice Base
- To the same pot, add the washed rice, soy sauce, dark soy sauce (if using), vegetarian oyster sauce, mirin, and mushroom soaking water.
- Mix well to coat the rice evenly with the seasonings.
Layer and Cook
- Gently layer the charred pumpkin and sautéed mushrooms on top of the rice (do not mix).•
- Cover and bring to a boil over medium-low heat. Once it starts boiling, reduce to low heat and cook for 20–22 minutes, or until the rice is tender and the liquid has been absorbed.
- Turn off the heat and let rest, covered, for 5 minutes
- Alternatively, if using a rice cooker simple put the rice and then layer the pumpkin and mushroom on top. Leave this to cook on regular setting or white rice setting until cooked.
Fluff and Serve
- Gently fluff the rice and mix the vegetables through before serving.•Top with green onions, chili oil, and crispy fried shallots for extra flavor and texture.
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Easy One-Pot Pumpkin Mushroom Rice
This One-Pot Pumpkin Mushroom Rice is easy, comforting, umami-packed, and the perfect weeknight dish. The rice cooks together with savory mushrooms and sweet pumpkin, soaking up all the flavors in a single pot. It’s hearty, aromatic, and comes together with minimal effort — really perfect for when you want something nourishing without the fuss of having to clean too many dishes (especially when you’re tired from a day of work!).The dried shiitake mushrooms give the dish extra flavor and umami while the pumpkin adds sweetness and texture. Finished with chili oil and crispy fried shallots, every spoonful has the perfect balance of savory, textures, and aromatic flavors!
Ingredients
TOPPINGS
- 0.7 oz dried shiitake mushrooms , soaked overnight or in hot water for 30 minutes then sliced into thin pieces
- Neutral oil for cooking
- 3 cloves garlic minced
- 1 green onion sliced - white and green parts separated
- 1/2 lb pumpkin , peeled and sliced into small chunks or cubes
- Pinch salt
- 5.2 oz shimeji mushrooms or other fresh mushrooms of choice, ends trimmed and separated
RICE
- 1 cup uncooked short grain or Japanese sushi rice (200 g), washed
- 1/2 to 1 tbsp soy sauce adjust to taste (you can add more after cooking)
- 1/2 tbsp dark soy sauce optional for color
- 1 tbsp vegetarian oyster sauce
- 1/2 tbsp mirin
- 1 cup mushroom water from soaked mushrooms, plus additional 2-3 tbsp water as needed (see notes)
TO FINISH
- Green onions sliced
- Chili oil to finish
- Crispy fried shallots , see how to make crispy fried shallots here
Instructions
Prepare the Toppings
- Heat a drizzle of neutral oil in a heavy-bottomed pot over medium heat.
- Add the white parts of the green onion and minced garlic. Sauté for 1–2 minutes until fragrant.
- Add the pumpkin cubes, sprinkle in a pinch of salt, and cook until slightly charred and golden on the edges. You can cook it for a shorter time if you want a firmer pumpkin texture after cooking with the rice. Remove from the pot and set aside.
- Want a firmer bite on your pumpkin after cooking the rice? You can skip sautéing the pumpkin and adding it raw with the rice later on if you want it to have a firmer texture after cooking!I opted to char mine for extra flavor and also because I wanted the pumpkin on the softer side that'd easily incorporate into the rice!
- In the same pot, sauté the shiitake and shimeji mushrooms until browned and aromatic. Remove and set aside with the pumpkin.
Build the Rice Base
- To the same pot, add the washed rice, soy sauce, dark soy sauce (if using), vegetarian oyster sauce, mirin, and mushroom soaking water.
- Mix well to coat the rice evenly with the seasonings.
Layer and Cook
- Gently layer the charred pumpkin and sautéed mushrooms on top of the rice (do not mix).
- Cover and bring to a boil over medium-low heat. Once it starts boiling, reduce to low heat and cook for 20–22 minutes, or until the rice is tender and the liquid has been absorbed.
- Turn off the heat and let rest, covered, for 5 minutes
- Alternatively, if using a rice cooker simple put the rice and then layer the pumpkin and mushroom on top. Leave this to cook on regular setting or white rice setting until cooked.
Fluff and Serve
- Gently fluff the rice and mix the vegetables through before serving.•Top with green onions, chili oil, and crispy fried shallots for extra flavor and texture.
WATCH Video
Notes
- If the rice looks dry before it’s fully cooked, add 2–3 tbsp water and continue steaming on low heat.
- You can swap pumpkin for kabocha squash or even sweet potato for a similar texture and sweetness.
- Use a heavy-bottomed pot or donabe (Japanese clay pot) to prevent burning the bottom.
-
Want a firmer bite on your pumpkin after cooking the rice? You can skip sautéing the pumpkin and adding it raw with the rice later on if you want it to have a firmer texture after cooking!
- I opted to char mine for extra flavor and also because I wanted the pumpkin on the softer side that'd easily incorporate into the rice!
NUTRITIONAL INFO
Serving: 1serving | Calories: 468kcal | Carbohydrates: 18g | Protein: 25g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Sodium: 363mg | Potassium: 966mg | Fiber: 6g | Sugar: 3g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 7mg
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