Mushroom Rice

Decided to cook something simple since it's just the husband and me spending this Saturday evening. So I referred to the Mushroom Rice recipe from this blog, which seems like a healthy and really easy dish to cook.

However, the final product was a little too salty for our taste. Maybe the amount of mushrooms was too little to "soak" up the sauce, or maybe it was due to the lack of the chinese rice wine, which I couldn't seem to find in my neighbourhood NTUC, so I really do not know if it was the reason behind the over saltiness, or that the amount of light soy sauce should be reduced. I'm really quite upset about it, and I was contemplating whether to just throw all away and had instant noodles for dinner instead. Proper cooking seems to elude me these days. Sigh.

But anyway, here is the original recipe.

Mushroom Rice

2 servings

Ingredients :
- Cooked rice for two
- 350g of assorted mushrooms (enoki, shittake, brown button mushrooms etc), diced
- 20g butter
- 1 tablespoons sugar
- 5 cloves garlic, diced
- Coriander, chopped

Seasonings :
- 5 tablespoons light soy sauce
- 5 tablespoons mirin
- 5 tablespoons Chinese rice wine
- Salt & pepper, to taste

Directions :
1. Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.

2. Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.

3. Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.

Some tips to storing unused mushrooms :

- Keep mushrooms in a brown paper bag instead of resealable plastic bags, or even normal plastic bags. It is because mushrooms will "sweat" when kept in the fridge, and it may cause them to become soggy and mushy.

- Do not wash the mushrooms and then keep them in the fridge. Only wash when you are ready to cook them.