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This is an easy Maitake Mushroom Pot Rice with Black Garlic Miso Sauce–it’s deeply savory, aromatic, and full of umami from dried shiitake mushrooms, black garlic miso sauce, and seared maitake mushrooms. The rice cooks in mushroom broth for extra flavor, while the seared maitake on top adds texture and richness.

Everything comes together in one pot, topped with chili oil, chives, fried shallots, and a drizzle of black garlic miso sauce for a cozy, satisfying meal that feels both comforting and special.

INGREDIENTS YOU’LL NEED TO MAKE THIS MUSHROOM POT RICE

Mushroom Broth

• 4-5 small dried shiitake mushrooms
• 1.5 cups water

Black Garlic Miso Sauce

• 2 cloves black garlic
• 1/2 tbsp sesame oil
• 1 tbsp vegan mayo
• 1/2 tbsp maple syrup
• 1/2 tbsp rice vinegar
• 1 tbsp white miso paste
• 1-2 tbsp water , to adjust consistency
• 1/2 tbsp soy sauce optional, to taste

Rice

• 1 tbsp neutral oil
• 1 shallot finely minced
• 2 cloves garlic minced
• 1 cup short-grain rice (210 g), washed and drained
• 1 – 1.25 cups mushroom soaking water
• 1 tsp soy sauce
• 1 tsp mirin

Sear & Glaze the Maitake

• 1/2 lb fresh maitake mushrooms
• 2 tbsp mirin
• 1 tbsp soy sauce or more to taste

To Finish

• Chopped chives
• Chili oil
• Black garlic miso sauce
• Fried shallots (see how to make crispy shallots here)

Make the Mushroom Broth

• Soak the dried shiitake mushrooms in hot water for at least 1 hour, or in room-temperature water overnight (refrigerate if soaking overnight).
• Once rehydrated, remove the mushrooms from the liquid. Reserve the mushroom water.
• Dice the softened mushrooms into small cubes.

Prepare the Black Garlic Miso Sauce

• In a blender, combine: black garlic, sesame oil, mayo, maple syrup, rice vinegar, white miso paste, and 1–2 tbsp water.
• Blend until smooth and creamy. Add soy sauce to taste if needed or desired.
• Adjust sweetness, acidity, or saltiness to taste and set aside. This sauce can be made beforehand and refrigerated for up to 7 days until ready to use.

Start the Pot Rice

• Heat 1 tbsp neutral oil in a pot over medium heat.
• Sauté the shallot and garlic until fragrant.
• Add the diced shiitake mushrooms and cook for 1–2 minutes.
• Add the washed rice, soy sauce, and mirin, mixing to coat the grains.
• Pour in 1 cup mushroom water and mix gently.
• Cover and cook over medium heat until the rice is fully cooked and the liquid has been absorbed.
• (Lower the heat if it begins to boil too vigorously.)

Sear & Glaze the Maitake

• Heat a pan over medium-high heat. Once hot, add the maitake mushrooms and dry-sear to develop flavor.
• Once lightly browned, add mirin and soy sauce, letting the mushrooms glaze and caramelise.
• Cook until the liquid reduces and the mushrooms are glossy and fragrant.

Assemble the Pot Rice

• Once the rice is almost cooked, layer the glazed maitake mushrooms on top.
• Add a splash of extra mushroom broth if needed.
• Cover again and let steam for 3–5 minutes so the flavors meld and the rice finishes gently cooking.

Finish & Serve

• Top the rice with:
• Chopped chives
• Chili oil
• Fried shallots
• A generous drizzle of black garlic miso sauce.
• Enjoy!

MORE RECIPES YOU’LL LOVE

• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• Mushroom & Tofu Patties with Garlic Sauce
• Miso Butter Fried Rice
• Kimchi Fried Rice
• Clay Pot Rice
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
• Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
• Gochujang King Oyster Mushrooms
• Miso Garlic King Oyster Shrooms

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