How to Make Perfect Vegetarian Hayashi Rice with Tons of Mushrooms

Vegetarian Hayashi Rice with Tons of Mushrooms. Hayashi rice stew is a Japanese food/dish inspired by beef stews in Western cuisines. Hayashi Rice Stew is a 'yoshoku' dish (a Japanese dish heavily influenced by Western cuisine) made from tender - Shiitake, enoki, maitake and shimeji mushrooms are used in many Japanese dishes, where they add. After moving, I couldn't find a Chinese restaurant that met my tastes.

Savory, tangy and sweet, Hayashi Rice is made with caramelized onions and cheap cuts of beef simmered in red wine and tomato paste until the meat is fall-apart tender. Finished with sauteed mushrooms and served with hot rice, Hayashi rice is a classic Japanese comfort food. The flavors of fall combine in this vegetarian wild rice and mushroom pilaf recipe that's perfect for a vegetarian entree or everyday side dish. You can cook Vegetarian Hayashi Rice with Tons of Mushrooms using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegetarian Hayashi Rice with Tons of Mushrooms

1. Prepare 1 of Onion.
2. You need 1/2 bunch of Shimeji mushrooms.
3. Prepare 2 large of mushroom.
4. You need 1/4 bunch of Maitake mushrooms (or any kind of mushrooms).
5. It's 200 grams of Canned tomatoes (cut or whole).
6. It's 300 ml of Water.
7. It's 1 bag of Vegetarian soup stock.
8. You need 1 tbsp of ■Red wine.
9. It's 1 tbsp of ■Tomato ketchup.
10. It's 1 tsp of ■Japanese Worcestershire-style sauce.
11. It's 1 tsp of ■Honey.
12. It's 1/2 tsp of ■Salt.
13. It's 1 dash of ■Pepper.
14. You need 1 tsp of Katakuriko.

Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Fried rice is one of those recipes that took me quite some time to get just right. It seems like a dish that should be so straightforward, and yet my husband and I suffered through a number of not-so-hot batches over the years. This version of fried rice uses both baby bella mushrooms and broccoli.

Vegetarian Hayashi Rice with Tons of Mushrooms instructions

1. Preparations: Peel and thinly slice the onion. Separate the shimeji and maitake mushrooms into bite sizes. Also slice the mushrooms..
2. Stir-fry the onion in a frying pan. Once softened and nicely browned, add all of the mushrooms and stir-fry until everything is evenly cooked..
3. Turn the heat off. Transfer the cooked mixture into a pot. Add 300 ml water and the soup stock. I used a vegetarian soup stock..
4. Turn the heat on. When the mixture comes to a boil, add the canned tomatoes. If you're using whole tomatoes, hull them before them and mash before adding them to the pot..
5. When it boils again, add all the ■ ingredients. Taste and season accordingly..
6. Stir occasionally to prevent burning. Simmer for 15-20 minutes. To finalize, dissolve 1 teaspoon katakuriko in the same amount of water, then add this mixture into the pot and stir..
7. It's ready to eat once it's thickened nicely. Turn the heat off, cover the pot and let it rest. The stew will reduce a bit and the flavor will improve even more..

Heat sesame oil in nonstick skillet over medium heat. Rice with mushrooms, garlic, onion - who could beat that? Use Crimini mushrooms (Baby Portabello's) and beef broth. Double up on the amount of mushrooms. Vegetable broth can also be used.

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