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I love rice cooker meals because they require minimal preparation and clean-up. This is an incredibly easy One Pot Mushroom Rice with a delicious Spicy Miso Sauce! Your choice of short or long grain rice cooked with fresh mushrooms in a cooker. The mushroom rice is finished with a miso-based sauce that’s a perfect balance of savory, spicy, sweet, and umami.
THIS ONE POT MUSHROOM RICE IS
- Simple to make – perfect for those busy days since you can just prepare the ingredients and set it in your pot or rice cooker and leave it to cook!
- Made with a few key ingredients
- Easy to customize – I used mushrooms but you can also mix in any other protein or vegetables of your choice!
INGREDIENTS YOU’LL NEED
The full ingredients list and printable recipe is in the card below!
MUSHROOM POT RICE
- 1 cup medium grain or short grain rice (210 g)
- 1/2 lb sliced mushrooms of choice , I used a mix of shiitake and shimeji mushrooms
- 1 tsp sugar
- 1 tsp dark soy sauce
- 1 tsp soy sauce , optional (see recipe notes)
- 1 tbsp sake or mirin (see recipe notes)
- 1 cup vegan dashi (see recipe notes)
- 1 scallion white parts only (chopped)
SPICY MISO SAUCE
The full ingredients list and printable recipe is in the card below!
- 1.5 tbsp white miso paste (see recipe notes)
- 2 tbsp warm water
- 1 tsp gochugaru or other chili powder, adjust according to desired heat
- 1.5 tbsp sesame oil
- 2 cloves garlic minced
- 1.5 tbsp sugar adjust to desired sweetness
- 1 tsp roasted sesame seeds
TO SERVE
- Green part of scallions chopped
PREPARING THE MUSHROOM POT RICE
- Prepare the rice: Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.
- Slice or break apart the mushrooms.
- In the rice cooker pot, add the rice, dashi, soy sauce, sugar (if using), sake or mirin, and white part of scallions. Mix well.
- Place the mushrooms on the rice. Cover your rice cooker and set to cook.
PREPARE THE SAUCE
- While the rice is cooking, mix the sauce ingredients together. Feel free to adjust to your taste.
SERVE AND ENJOY!
- Once the rice is cooked, pour the sauce. Mix everything together.
- Feel free to season with more soy sauce to taste, if needed.
- Serve your rice with chopped green onions. Enjoy!
MORE RICE RECIPES YOU’LL LOVE!
- Chinese Sticky Rice
- Japanese Chahan or Fried Rice
- Kimchi Mayo Deopbap
- Basil Fried Rice
- Tom Yum Fried Rice
- Miso Butter Fried Rice
- Kimchi Fried Rice
- Clay Pot Rice
One Pot Mushroom Rice with Spicy Miso Sauce
I love rice cooker meals because they require minimal preparation and clean-up. This is an incredibly easy One Pot Mushroom Rice with a delicious Spicy Miso Sauce! Your choice of short or long grain rice cooked with fresh mushrooms in a cooker. The mushroom rice is finished with a miso-based sauce that’s a perfect balance of savory, spicy, sweet, and umami.
Ingredients
Mushroom Pot Rice
- 1 cup medium grain or short grain rice (210 g)
- 1/2 lb sliced mushrooms of choice , I used a mix of shiitake and shimeji mushrooms
- 1 tsp sugar
- 1 tsp dark soy sauce
- 1 tsp soy sauce , optional (see notes)
- 1 tbsp sake or mirin (see notes)
- 1 cup vegan dashi (see notes)
- 1 scallion white parts only (chopped)
Spicy Miso Sauce
- 1.5 tbsp white miso paste (see notes)
- 2 tbsp warm water
- 1 tsp gochugaru or other chili powder, adjust according to desired heat
- 1.5 tbsp sesame oil
- 2 cloves garlic minced
- 1.5 tbsp sugar adjust to desired sweetness
- 1 tsp roasted sesame seeds
To Serve
- Green part of scallions chopped
Instructions
- Prepare the rice: Wash your rice 2-3 times until the water starts to run clearer. Drain excess water.
- Slice or break apart the mushrooms.
- In the rice cooker pot, add the rice, dashi, soy sauce, sugar (if using), sake or mirin, and white part of scallions. Mix well.
- Place the mushrooms on the rice. Cover your rice cooker and set to cook. If you don't have a rice cooker, see the notes below.
PREPARE THE SAUCE
- While the rice is cooking, mix the sauce ingredients together. Feel free to adjust to your taste.
SERVE AND ENJOY
- Once the rice is cooked, pour the sauce. Mix everything together.
- Feel free to season with more soy sauce to taste, if needed. Serve your rice with chopped green onions. Enjoy!
WATCH Video
Notes
SOY SAUCE AND BROTH/VEGAN DASHI
- If you’re using broth or veg stock that’s heavily seasoned, you can skip the soy sauce first and just add soy sauce into the rice after cooking and mixing the spicy miso sauce, if you feel it needs extra seasoning.
SAKE / MIRIN
- If using mirin, you can skip the sugar since mirin has higher sugar content.
MISO PASTE
- White miso paste has sweeter notes and is milder than more fermented miso paste like red miso paste. If using red miso paste, you can start with 1 tbsp for the sauce and adjust accordingly.
NO RICE COOKER?
- You can use a regular pot with a lid and cook this on a stovetop. If using a regular pot, I recommend to lightly oil the surface of the pot to prevent the rice from sticking.
- Cook the rice and cover the pot with all the seasonings and mushrooms over low heat for 25-30 minutes over low heat or until the rice is cooker through. Keep an eye out on the rice to prevent from burning.
- If the liquid has evaporated and the rice is still not cooked, you can add 1-2 tbsp more water as needed.
NUTRITIONAL INFO
Serving: 1serving | Calories: 381kcal | Carbohydrates: 63g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 818mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
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This Post Has 25 Comments
Wow what an excellent idea ! I will try this recipe immediately !
Thanks Wided! ◡̈
Oh this looks amazing! Do you think I can make it in ninja 5-in, which has a slow cooker and a pressure cooker? And if so, for how long?
Hi Rika! I recommend cooking this in regular a pot with a lid. I’m not so sure how the ninja one works and cooking this in a slow cooker might be too much and might overcook the rice. Time will depend on the heat if using a regular pot, around 30-35 minutes should be okay on low heat. Best to keep an eye on it so the bottom doesn’t burn. Hope this helps! ◡̈
Hey Rika, I cooked this in a rice cooker with pressure function. I used the standard ‘White Rice Pressure’ function and it worked perfectly, took 26 minutes! No stirring, no nothing : )
I follow you on Instagram and love your recipes! This was actually the first time I made one of them, and it was such a hit! The rice was perfectly cooked, fluffy, the seasonings were spot on, and even my husband and daughter who despise mushrooms ate them happily. So so happy!! Thank you for your wonderful inspiration and flavors!!
Hi Shelly! Thanks so much for giving it a try and leaving this review! Really means a lot and helps me out ◡̈ so happy you guys enjoyed it!!
omg this was delicious! i just made it for dinner – it was my first time using something other than water in my rice cooker & i can’t believe how tasty it was. the sauce especially is SO good!
Yaaay, so happy you gave it a try! Thanks Sophie ◡̈
I made this using brown rice and it was delicious! Thank you for this vegan savoury rice recipe!
Glad it turned out great with brown rice! Thanks Regina! ◡̈
When I bought my rice cooker this year, I got one with a pressure function so I could use it for a variety of other dishes as well, but so far I had never put anything in there but rice and water, so this was like sending my kids to college (not that I have any). The result is super tasty and it was simple to prepare. I used shiitake and a typical german mushroom (Kräuterseitlinge).
In the instructions you don’t say to add the dashi into the rice cooker, I suppose it’s kind of obvious but I cook with low confidence 😉
Hey Niklas, glad you finally got to use your rice cooker for other things besides just rice and water! And noted on the dashi haha thanks for pointing that out, I’ll have to edit it. Thanks again! ◡̈
I made this again today, was of course just as tasty. But I wonder when you talk about rice amounts, do you use american cups or these japanese rice cups? Have a nice weekend!
Hi Niklas! I use US cups for the rice measurements that I share in my website. You’re free to use any cup for measurement actually, as long as you get the ratio for water to rice (1:1) right ◡̈
So good.
Thank you Vina ◡̈
i made it today and i like it very much, something diffrent thats is delicious
Hi Iserba, so happy you liked it ◡̈ Thank you!
Hey, Jeeca!
A QQ on the vegan dashi. I purchased some vegan Dashi powder that is expected to be mixed in with boiling water. Since this is a one pot recipe, do you think it would be better to the vegan dashi before hand or to prepare rice with water and powder added in.
Key Kara! You can mix in the powder along with the liquid before cooking. Just make sure to stir it so it doesn’t just sit in one spot. Hope this helps 🙂
Super easy and flavorful way of making rice! I chose to brown my mushrooms ahead of time since I used Bella mushrooms and was worried they would taste different following the original instructions.
Excited to try this again with more veggies such as carrots.
Great idea browning the mushrooms first! They actually come out tastier too 🙂 thanks for sharing Kara!
I make this all the time. It’s so flavorful and easy!
Yay thanks Rachel! 🙂