A bowl of Crispy Mushrooms and Ginger Rice

Crispy Mushrooms with Ginger Rice

Who doesn’t love something fried and over rice? These delicious oven-fried oyster mushrooms are so crispy and served on a bed of fragrant ginger scallion rice.

This vegetarian recipe stars U.S.-grown long grain rice and comes from our from our friend @lisathompson in partnership with USA Rice and thefeedfeed.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    35 min
  • Total Time
    45 min

Ingredients

Crispy Mushrooms

  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • ¾ tsp onion powder
  • 2 tsp kosher salt
  • 1 cup water
  • 1 tbsp soy sauce
  • 12 ounces oyster mushrooms, torn into 2-inch pieces
  • 3½ cups panko breadcrumbs
  • Neutral oil, such as grapeseed or avocado oil, for drizzling

Ginger Rice

  • 3 cups water
  • 1 tbsp grated ginger
  • 3 scallions thinly sliced
  • 2 tsp kosher salt
  • 2 cups long grain white rice
  • 1½ cups frozen peas

Directions

Crispy Mushrooms

  • Preheat the oven to 425°F. Line two sheet pans with aluminum foil and coat with non-stick cooking spray.
  • Add the all-purpose flour, cornstarch, chili powder, garlic powder, onion powder, and salt to a large bowl and stir to combine. Add in the water and soy sauce and whisk until no clumps remain.
  • Working in batches, add the torn oyster mushrooms to the batter and toss to coat well, then coat thoroughly with panko. Arrange evenly on the prepared baking sheets and repeat until the remaining mushrooms are breaded.
  • Drizzle the mushrooms with oil and bake, rotating halfway through, for 35 minutes. Mushrooms should be golden brown and very crispy.

Ginger Rice 

  • Meanwhile, bring 3 cups of water to a boil in a medium pot with the grated ginger and sliced scallions.
  • Add kosher salt, then stir in rice. Return to a boil, then cover and reduce to a simmer for about 15 minutes, until rice is tender. Add the frozen peas and fluff with a fork, then cover and let steam until ready to serve.
  • Serve a crispy mushroom atop a bed of ginger rice and drizzle with BBQ sauce and Japanese mayo, if desired.