Holiday Mushroom Rice

We were invited to a Christmas PJ Party hosted by Karen and Gus. Last year was the first time we attended the party; their place was setup like a winter wonderland. We were blown away by their effort in hosting this event and their hospitality. I have been looking forward to visit again this holiday.

We showed up with mushrooms rice and a cheese cake. So glad the mushroom rice complemented the turkey and ham that Karen served for the evening.

Truly enjoyed the evening and as always, lots of cuddle time with Gizmo. Thank you Karen and Gus! Looking forward to next year!


  • 4 Tbsp butter, divided
  • 1.5 lb mushrooms , sliced. I used a combo of Crimini, Shimeiji, and King Oyster mushrooms
  • Pinch of salt and ground black pepper for seasoning mushroom
  • 1 Tbsp minced garlic
  • 1 large onion , finely diced
  • 1 1/2 cups uncooked long grain rice. Note: this equivalent to 2 rice cooker measuring cups of jasmine rice. Washed and drained.
  • 2 1/4 cups broth. I used dashi stock this time. Stir 1 1/4 tsp Hondashi powder and 1 tsp salt into 500 ml hot water.
  • 1 tsp salt
  • 1 1/2 chopped green onions, reserve a Tbsp for garnish 
  • Fried shallots for garnish
  • Optional: More butter to stir through


    1. Melt 2 Tbsp of butter in a large pot or wok over medium-high heat.
    2. Add half the sliced mushrooms and stir fry for 5 minutes until mushrooms are softened and browned. Season with a pinch of salt and pepper to taste. Remove from pot and set aside.
    3. Melt another 2 Tbsp of butter in pot over medium-high heat. Add diced onions and garlic and sauté until brown.
    4. Add remaining sliced mushrooms and stir fry again for 5 minutes until browned.
    5. Add drained jasmine rice and stir fry with mushrooms for a couple of minutes. Scrape the bottom of the pot with a rubber spatula for any brown bits stuck to the bottom of the pot.
    6. Stir the rest of dashi broth into the rice mixture until blended and broth comes to a boil.
    7. Cover pot and cook over medium heat for 15 minutes until rice is cooked through and broth is dried up.
    8. Turn off heat. Uncover pot and stir in chopped green onions and additional butter if desired. Cover pot again and let mixture sit for another 10 minutes.
    9. Transfer rice into serving dish.
    10. Top with reserved mushrooms cooked in Step 2.
    11. Garnish with reserved chopped green onions, fried shallots, and a sprinkle of ground pepper.
    12. Serve warm.
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