Sheet Pan Mixed Mushroom Rice

Steps

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1. 1
   Preheat the oven to 400°F.
   ≈0:26
2. 2
   Finely chop the garlic and onion. Roughly chop the green onions and king oyster mushrooms. Tear apart the oyster mushrooms and slice the fresh shiitake mushrooms. Remove the base of the seafood mushrooms and cut in half. Combine all mushrooms in a large bowl, drizzle with the 2 tsp avocado oil, and toss to coat.
   ≈0:36
3. 3
   Spread the mushrooms on a parchment-lined baking tray, season with salt and black pepper, and bake for about 30 minutes.
   ≈2:15
4. 4
   Rinse and drain the basmati rice 2 to 3 times. Heat a sauté pan on medium-high heat, add 1 tbsp avocado oil, and sauté the onions and garlic for a few minutes.
   ≈2:32
5. 5
   Stir in the umami powder, then carefully add the rice and 2 cups of water. Stir and bring to high heat. When the water begins to bubble, reduce to medium-low heat, stir again, cover, and cook for 15 minutes.
   ≈3:03
6. 6
   Remove the mushrooms from the oven when cooked. After the rice has cooked for 15 minutes, turn off the heat and allow it to steam for another 10 minutes. Make the sauce by combining soy sauce, dark soy sauce, yuzu, toasted sesame oil, and chili oil.
   ≈3:50
7. 7
   Once the rice is done, add the green onions, roasted mushrooms, and about half of the sauce. Toss well to combine and serve. Add more sauce to taste if desired.
   ≈5:40