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Teriyaki Mushroom BowlsServes: 2-3Prep time: 15 MinsCook time: 30 Mins
250ml sushi rice
1 Tbsp sugar
½ tsp salt
100ml rice vinegar
60ml soy sauce
2 Tbsp sake
50g brown sugar
400g Denny Exotic Mushroom Mix, sliced
6-8 heads baby bok choi
1 tsp garlic, minced
1 tsp ginger, grated
Sesame seeds, for garnish
Spring onions, for garnish
Olive oil, for cooking
For the sticky rice:
Place rice in a mesh strainer and rinse with cold running water, until water runs clear.
Drain and pour rice into a small pot with the measured water.
Bring rice to a boil.
Cover and turn the heat down to low.
Cook for 10 minutes. Switch off the heat and leave covered for 15 minutes.
In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame.
Pour mixture over the cooked rice and fold gently with a wooden spoon.
(Dip the wooden spoon in water to prevent the rice from sticking.)
For the teriyaki sauce:
Place the ingredients in a small frying pan over medium-high heat.
Bring to a boil, then reduce to a simmer.
Simmer until the sauce has almost reduced by half and is a nice thick glossy consistency.
For the mushrooms:
Heat a large frying pan on high heat.
Add a drizzle of olive oil.
Cook the Denny Exotic Mushrooms on high heat until just tender.
Pour in the teriyaki sauce and cook for another minute until the mushrooms are well glazed and glossy.
For the bok choi:
Heat a drizzle of olive oil in a frying pan with a lid on high heat.
Add garlic and ginger and cook for about 15-30 seconds until fragrant.
Add bok choi, stirring to coat evenly.
Pour in the water and cover with a lid.
Cook for 1 minute.
Remove the lid and bok choi.
Plate bok choi and sticky rice into bowls.
Top with a generous mound of glossy teriyaki mushrooms.
Garnish with sesame seeds and spring onions and enjoy!