Rice with mushroom and miso sauce (no cream

Very good to all! We continue with this intense round of daily recipes. Today I bring you one of the recipes that you have requested the most from networks: the rice bowl with mushroom sauce and miso. With lots and lots of mushroom sauce. Creamy like no other and with a unique flavor.

Let me tell you beforehand that I’m putting out a lot of dishes because soon I’ll be away for a couple of weeks traveling (we’ll travel through Istanbul and then I’ll spend a few days in Madrid) and I want to create content so that my absence for the blog.  Similarly, if you follow me on Instagram you can see everything about the trip, including what I will be eating in istanbul It’s going to be fun, don’t miss it.


1 cup of rice (2 people)
1 onion
100 gr of mushrooms
Red miso paste
1 garlic
1 can of coconut milk (200 ml)
Cumin powder
Garlic powder
Black pepper
2 Bay leaves
Olive oil

Step by step

  1. In a pan, sauté the chopped onion with olive oil, greasing the base of the pan.
  2. Poach it over low heat, so that it becomes tender without burning.
  3. When it is poached, add the mushrooms in thin slices.
  4. Keep it over medium-low heat, so that it sautés gently. Stir periodically.
  5. On the other hand, in a pot, sauté a sliced garlic with hot olive oil.
  6. Keep it over low heat so that the garlic roasts gently and give it round and round to brown on both sides.
  7. Return to the pan. When the mushrooms are already golden, add the coconut milk. We mix.
    Sauté the onion, garlic and add coconut milk.

    Sauté the onion, the garlic and add the milk coconut.

  8. Add two pinches of cumin, two pinches of garlic powder, two pinches of black pepper and 3 pinches of nutmeg. Salt to taste.
  9. Mix and keep over low heat. Bring to a gentle boil, stirring periodically.
  10. Then we return to the pot. The garlic will already be toasted, so add the raw rice and stir.
  11. Keep the heat on low, stirring the rice. 2 minutes.
    Specify the coconut milk and We cook the rice.

    Specify the coconut milk and cook the rice.< /p>

  12. Next, add 2 cups of water and 1/3 cup more (we measure the water with the same cup as the rice).
  13. Add 2 bay leaves and stir.
  14. Keep the pot over medium heat, bringing to a very gentle boil. No need to stir the rice anymore. We will leave it like this until it consumes all the water.
  15. We return to the pan. The sauce should already have thickened slightly, so turn it off, stir a little and add 2 tsp miso. You can add more if you wish.
  16. Stir until the pasta dissolves very well, with which the sauce will acquire that creamy brown tone.
  17. In a bowl, put a base of rice and add generous mushroom sauce on top. And ready! Serve it hot.
  18. Don’t forget to follow me on Instagram
    We add the miso to the mushroom sauce pan.

    Add the miso to the mushroom sauce pan .

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