Mushroom Rice Bowl

‍

Number of servings:

Preparation time:

25 minutes

Ingredients

‍

2 servings cooked rice
300 g button mushrooms or oyster mushrooms, thickly sliced
1 small onion, finely chopped
2 garlic cloves, finely chopped
1½ tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
A pinch of salt
A pinch of pepper
1 tablespoon olive oil or vegetable oil
1–2 handfuls chopped iceberg or romaine lettuce
3–4 pickles, sliced
Optional: grated cheddar or a slice of cheese
Optional: chives or parsley, to serve

‍

Burger sauce:

3 tablespoons Greek yogurt or mayonnaise
1 tablespoon ketchup
1 tablespoon finely chopped pickles
1 teaspoon mustard
1 teaspoon apple cider vinegar or lemon juice
A pinch of salt
A pinch of pepper

‍

Preparing

‍

1. Prepare the sauce: In a small bowl, mix the yogurt or mayonnaise with the ketchup, chopped pickles, mustard, apple cider vinegar, salt, and pepper. Set aside.

2. Cook the mushrooms: Heat the olive oil in a pan. Add the onion and cook for 2–3 minutes, until softened. Add the mushrooms and cook over high heat until they brown and release any excess water.

3. Add the burger flavour: Add the garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Cook for another 1–2 minutes, until the mushrooms are coated in the aromatic sauce.

4. Assemble the bowl: Divide the rice between bowls, then add the mushrooms, lettuce, pickles, and cheddar, if using. Drizzle with the burger sauce.

5. Serve: Sprinkle with chives or parsley and eat straight away, while the mushrooms are warm and the toppings are fresh and crunchy.

‍