Rice Cooker Mushroom Rice with Sticky Gochujang Glazed Portobello 🍄🔥 Mushrooms are one of those things I always keep stocked in my fridge because they make even the simplest meals taste so much better with their natural umami flavour. If you're not already grabbing them in your weekly shop, take this as your sign. Save this for your next easy winter dinner and go restock your mushrooms 🛒 METHOD 1. Cut the Swiss Brown mushrooms into quarters. 2. Sauté the Swiss Brown mushrooms in sesame oil and season with salt and pepper. 3. Wash the rice and then put the rice, water, sautéed mushrooms, kombu, soy sauce, mirin and sugar into the rice cooker pot. Cook using the rice cooker. 4. Once the rice is done, remove the kombu, add butter and mix well. 5. To make the Gochujang glaze, mix Gochujang, honey, sesame oil and soy sauce together. 6. Score a cross-hatch pattern onto the Portobello mushrooms and sear them in a pan with cooking oil. 7. Once the Portobello mushrooms develop a nice color, brush them with the Gochujang glaze and continue cooking over low heat. 8. Plate the mushroom rice, top it with the Gochujang glazed Portobello mushrooms and garnish by sprinkling with chopped spring onions and sesame seeds. INGREDIENTS For mushroom rice: Rice 200g Water 240g Soy sauce 0.5tbsp Mirin 0.5tbsp Sugar 0.5tsp Kombu Butter 50g Swiss Brown mushrooms 100g Sesame oil 1tbsp Salt 3 pinches Pepper 1 pinch For glazed mushrooms: Portobello mushrooms 4 heads Gochujang 1tbsp Honey 1tbsp Sesame oil 1tbsp Soy sauce 1tsp Sesame seeds Spring onion AD @club_mushroom_ #comfortfood #easydinners #wintermeals #ricecooker — @oli_eats TikTok