Mushroom Bowl Recipe

Cook the grain (if not pre-cooked)

If starting from raw grain: rinse 1 cup short-grain brown rice or quinoa. Combine with 1.5 cups water or vegetable broth in a saucepan, bring to a simmer, cover, reduce heat to low and cook until tender (brown rice ~35–40 minutes; quinoa ~15 minutes). Fluff with a fork and keep covered until serving. If you already have 2 cups cooked grain, skip this step.

Prep mushrooms and veg

Clean mushrooms by wiping with a damp cloth or quickly rinsing and patting dry. Trim stems and slice larger mushrooms. Julienne or shred the carrot, thinly slice red pepper, separate scallion whites and greens, and mince garlic.

Sauté mushrooms

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms in a single layer (work in two batches if needed). Let them sear without stirring for 2 minutes to brown, then stir and continue to cook until golden and liquid has evaporated, about 4–6 minutes total per batch. Transfer mushrooms to a plate and set aside.

Cook aromatics and vegetables

Reduce heat to medium, add remaining 1 tablespoon oil to the pan. Add the scallion whites and minced garlic; sauté 30–45 seconds until fragrant. Add red bell pepper and carrot and cook 2–3 minutes until just tender-crisp. Add spinach and cook until wilted, about 1–2 minutes. Return the cooked mushrooms to the pan and toss to combine.

Make and add sauce

In a small bowl combine soy sauce, sesame oil, rice vinegar, mirin (or maple syrup), and gochujang if using. Pour the sauce over the vegetables and mushrooms in the pan. Stir to coat and simmer for 1–2 minutes so flavors meld. Taste and adjust seasoning with salt and black pepper as needed.

Divide the cooked grain between two bowls (about 1 cup cooked grain per bowl). Top each bowl with half of the mushroom and vegetable mixture. Add optional protein: place a soft-boiled egg or sliced tofu on each bowl if using.

Garnish with scallion greens, toasted sesame seeds, chopped cilantro or parsley, and serve with lime wedges for squeezing over. Serve warm.