Korean Truffle Mushroom Pot Rice
Shiitake and king oyster mushrooms are generously added to a pot of rice and cooked so their released moisture and earthy fragrance infuse every grain. The shiitake stays chewy while thick-sliced king oyster offers a meaty, substantial bite. Once the rice is done, a few drops of truffle oil are drizzled over the top, layering the mushrooms' natural earthiness with the truffle's deep, aromatic intensity. Mixing in a soy-seasoned sauce adds a salty edge that brings the whole bowl into balance.
Adjust Servings
Instructions
- 1
Soak rice for 30 minutes, then drain.
- 2
Slice mushrooms and onion thinly.
- 3
Melt butter in a heavy pot and sauté onion and mushrooms for 4 minutes.
- 4
Add drained rice, stir 1 minute, then pour in stock and soy sauce.
- 5
Bring to a boil, reduce to low, cover, and cook for 15 minutes.
- 6
Turn off heat, rest 10 minutes, then fold in truffle oil and scallion.
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