Shredded Mushroom Teriyaki Bowls with Soft Boiled Eggs

This past week Jeremy and I intended to go mushroom foraging at our favorite spot tucked away deep in the woods near the homestead. But contrary to the typical northwestern spring, we’ve had rays of glorious sunshine for days upon days, and the heat has thwarted our hopes of foraging since there likely won’t be many mushrooms to be found. So while we wait for the forecast to grace us with spring showers, I made some delicious shredded mushroom teriyaki bowls with a wonderfully jammy sift boiled egg that have quickly become a new favorite around these parts.

Now, I know what you might be thinking. Shredded? Mushrooms? How does that work, exactly? Well lean close and I’ll tell you. First, you need the right kind of mushroom. Some mushrooms have more of a feather-y shape to them, and it makes the shredding happen much more quickly and easily. Oyster mushrooms or maitake mushrooms are *reallllly* perfect for this. (I’ve also done it with button mushrooms, but they’re a bit firmer so they tend to break rather than peel apart). All you do is grab a mushroom or bundle of them, and hold it in one hand, while you grab the top tip of one side of a mushroom with the other hand, and then pull it away. It splits the mushroom and you end up with a nice little mushroom shred. And you just repeat this until you’ve shredded all your mushrooms. Bellissimo!

I love cooking with shredded mushrooms because they 1) have SUCH a great texture (think pulled pork or shredded chicken), and 2) they cook VERY fast since so much of the surface area is exposed to the heat. I cook them with onions and garlic on the stovetop, then add in some super simple homemade teriyaki sauce so they absorb all the flavor. This all gets scooped out onto a bowl of rice and topped with a soft boiled egg, sesame seeds, green onion, cilantro, and nori (aka dried seaweed), but you can really feel free to top it with whatever you’d like. Those are just my tried and true go-to’s for this dish.

It’s a beautifully simple dinner for those days where you want something flavorful and healthy but don’t want to spend a ton of time making it, which has very much been my speed these past few weeks. Jeremy and I are getting our Portland home ready to sell, so we’ve been elbows deep in paint touching up the trim and re-painting some of the rooms with a fresh coat. I’ve also been pruning every last bit of dead branch and leaf from the plants that were devastated by the horrible storm we had in January. Our glorious clematis vine lost all its leaves and about 80% of the old woody vines died too. But luckily there are two old vines with new growth shooting out of them, so I’ve been slowly working on cutting it back to just those two vines, which is quite the pickle since everything grew together all tangled so it’s like untangling the plant version of a pile of yarn, except the yarn is dried out and alive, and if you bend it too much it will snap in half and die. No pressure, or anything. But all’s well that ends well, and it looks like it will be back better than ever in a year or so now that all the detritus has been trimmed away.

Wishing you a beautiful spring filled with bright and delicious flavors! And if you’re looking for another simple springy dinner to try, let me point you in the direction of this chive and chicken orecchiette pasta in a creamy lemon sauce. It’s one I made regularly this time of year, for good reason!

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Shredded Mushroom Rice Bowls with Soft Boiled Egg

These savory mushroom teriyaki bowls are made with a delicious mixture of garlic, onion, cilantro, green onion and a jammy soft boiled egg.

Course Dinner

Cuisine Japanese

Keyword mushroom, rice bowl, vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 676 kcal

Ingredients

Teriyaki Sauce

• 1/3 cup sake
• 1/3 cup soy sauce or tamari
• 1/3 cup mirin rice cooking wine
• 2 tablespoons plus 1 teaspoon granulated sugar
• 2 tablespoons rice vinegar

Shredded Mushroom Rice Bowls with Soft Boiled Egg

• 2 cups dry short grain brown rice
• 4 eggs
• 1 teaspoon garlic powder
• 3 tablespoons olive oil
• 6 garlic cloves minced
• 1 yellow onion quartered and thinly sliced
• 1 pound oyster mushrooms pulled apart into thin strips like in the video above
• 4 green onions thinly sliced
• 1/2 cup cilantro leaves
• 2 tablespoons sesame seeds optional
• ¼ cup nori dried seaweed sheet torn into 1-inch pieces (optional)

Instructions

Teriyaki Sauce

1. Combine ingredients together in a very small saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved. Reduce heat to low and simmer until thickened slightly, about 7 to 10 minutes. Remove from heat, stir in the rice vinegar, and set aside.

Shredded Mushroom Rice Bowls with Soft Boiled Egg

1. Rinse the rice under cold water. Prepare the rice according to package directions, adding the garlic powder to the water you’re using to prepare the rice. While it’s cooking (brown rice takes longer to cook than white rice), you can prepare the rest of the recipe.
2. For the soft boiled eggs, bring a medium-sized pot of water to a rolling boil. Use a spoon to gently add each whole egg to the pot. Cook for 6 minutes and 30 seconds, and prepare a bowl of ice water while you wait. Use a spoon to remove the eggs from the hot water and immediately place them in the ice bath. Let them cool for 4 minutes before peeling and setting them aside.
3. Heat the olive oil in a large frying pan over medium-high heat. Add the onions and cook until transparent, about 5 minutes, stirring every minute or two. Add the garlic and cook until fragrant, about 2-3 more minutes, stirring to incorporate.
4. Add the mushrooms to the pan, toss together, and cover the pan. Allow the ingredients to cook, covered, for 5 minutes. This will steam the mushrooms and help them release their moisture quickly.
5. Remove the lid, and continue cooking until the mushrooms deepen in color and some brown bits develop on the bottom of the pan, about 10 minutes more, stirring every few minutes or so. Add ½ of the teriyaki sauce and stir to combine. Remove from heat.
6. To serve, evenly distribute the rice between 4 bowls, then evenly distribute the mushroom mixture on top of the rice. Repeat with each of the soft boiled eggs, cutting them in half first if you’d like. And repeat with the green onions, cilantro leaves, sesame seeds, and nori. Drizzle the remaining teriyaki sauce over the bowls and serve.

Nutrition Facts

Shredded Mushroom Rice Bowls with Soft Boiled Egg

Amount Per Serving

Calories 676 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 164mg55%

Sodium 1324mg58%

Potassium 968mg28%

Carbohydrates 102g34%

Fiber 7g29%

Sugar 14g16%

Protein 20g40%

Vitamin A 564IU11%

Vitamin C 6mg7%

Calcium 129mg13%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.