Mushroom Fried Rice
Low calorie, high fiber and super savory
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Remove stems from the shiitake mushrooms, quarter equally. Trim off hard bases from the shimeji and enoki mushrooms. Chop the onion into 1 cm (0.4 in.) cubes.
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Heat the butter and vegetable oil in a fry pan. Add in (1), cook, season with the salt, pepper and sake. Add in the cooked rice and pan-fry all ingredients.
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Drizzle in the soy sauce for enhanced aroma, serve into bowls and sprinkle on the chopped green onions.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.
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