Matsutake Rice Bowl

Matsutake Rice Bowl with Miso Butter


This Matsutake Rice Bowl elevates the humble rice bowl to a higher level with the addition of pan-roasted Matsutake mushrooms tossed with Miso Butter.  Other than how to prepare the Matsutake mushrooms, there are few other instructions on how to assemble this dish. Your choice of vegetables, a hot wok or sauté pan and cooked rice (brown shown here) are all you need to whip up this rice bowl in a jif.



  • 1. Clean and scrub Matstutakes taking care not to damage them, pat dry, and slice lengthwise
  • 2. Lightly brush mushrooms on both sides with neutral-flavored oil (I use Avocado oil)
  • 3. Add mushrooms to a hot, non-stick pan and cook for 2 to 3 minutes, flipping mushrooms over so they brown on both sides
  • 4. Put mushrooms in a small bowl, immediately dot with Miso Butter while still warm, and gently toss
  • 5. Stir fry your vegetables in a very hot pan or wok with a little oil for 1 or 2 minutes or until they are cooked the way you like them
  • 6. Mix cooked rice in with vegetables, tossing constantly for a minute or two, until rice is warm
  • 7. Remove pan/wok from heat, add mushrooms. Dot rice with extra Miso Butter if you feel like it!