These naturally vegan mushroom rice cakes have the most amazing, chewy texture that is perfectly enhanced by the deep umami flavor from the mushrooms and soy sauces. The aromatics from the scallions, ginger, and garlic create a flavor bomb that pushes this dish to the top of the list! The recipe calls for 5 different types of mushrooms, but it’ll honestly work with any mushrooms, though I would say that a variety is preferable to only one type because it lends to a better diversity of flavors and textures, which is the ultimate beauty of this dish.
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In a wok or large skillet, add 2 Tbsp avocado oil and cook on medium-high heat until it’s rippling. Add your mushrooms, 1 tsp light soy sauce, and a pinch of kosher salt. Sauté for about 5-7 minutes, or until cooked through. Remove from the wok and reserve for later.
Add the remaining Tbsp of avocado oil to the wok, and give it a minute to heat up. Add the ginger and garlic stir. Cook until they become a golden brown, about 5 minutes.
Add your scallions, but don’t add all of them so that you have some leftover for garnish. Give them a stir, and cook for a minute or so, or until fragrant.
Add your rice cakes and sauté for 2 minutes. Add 2 Tbsp water around the perimeter of the wok, and immediately cover with a lid. Cook for another 2 minutes.
In a small bowl, whisk together the corn starch and the soy sauces.
Pour over the rice cakes along with the sesame oil and a few cracks of pepper. Add the cooked mushrooms and mix well. Cook for about 2 minutes, or until the rice cakes are soft and chewy.
Transfer to a serving plate and garnish with the remaining scallions. I also like to add sesame seeds, but this is optional. Serve while hot.
If making ahead of time or if you have leftovers, the best way to reheat the rice cakes is to either microwave or reheat on the stovetop. To microwave them, put them into a microwave-safe bowl and add about 1 Tbsp water, then cover with a paper towel and microwave until the rice cakes are soft, about a 1½-2 minutes. To reheat on the stovetop, add to a wok or skillet along with 1 Tbsp water. Cook on medium covered until the rice cakes are soft, about 5 minutes.
Mushroom Rice Cakes
Ingredients
- 1½ lbs assorted mushrooms (I use a mixture of trumpet, enoki, oyster, shiitake, and baby bellas), sliced or cut into chunks (except for the enoki, which you want to leave whole with the bottoms removed)
- 1 lb sliced rice cakes
- 3 Tbsp avocado oil (or other vegetable oil with a high smoke point, like peanut oil)
- 2 Tbsp + 1 tsp light soy sauce
- 3 scallions, sliced diagonally
- 2 Tbsp dark soy sauce
- 2 cloves garlic, minced
- 1-2" thumb ginger, peeled and julienned (sliced into thin strips)
- ½ Tbsp cornstarch
- ½ tsp sesame oil
- kosher salt
- freshly ground Sichuan pepper (black pepper works too)
Instructions
- In a wok or large skillet, add 2 Tbsp avocado oil and cook on medium-high heat until it's rippling. Add your mushrooms, 1 tsp light soy sauce, and a pinch of kosher salt. Sauté for about 5-7 minutes, or until cooked through. Remove from the wok and reserve for later.
- Add the remaining Tbsp of avocado oil to the wok, and give it a minute to heat up. Add the ginger and garlic stir. Cook until they become a golden brown, about 5 minutes.
- Add your scallions, but don't add all of them so that you have some leftover for garnish. Give them a stir, and cook for a minute or so, or until fragrant.
- Add your rice cakes and sauté for 2 minutes. Add 2 Tbsp water around the perimeter of the wok, and immediately cover with a lid. Cook for another 2 minutes.
- In a small bowl, whisk together the corn starch and the soy sauces. Pour over the rice cakes along with the sesame oil and a few cracks of pepper. Mix well. Cook for about 2 minutes, or until the rice cakes are soft and chewy. Transfer to a serving plate and garnish with the remaining scallions. I also like to add sesame seeds, but this is optional. Serve while hot.
- If making ahead of time or if you have leftovers, the best way to reheat the rice cakes is to either microwave or reheat on the stovetop. To microwave them, put them into a microwave-safe bowl and add about 1 Tbsp water, then cover with a paper towel and microwave until the rice cakes are soft, about a 1½-2 minutes. To reheat on the stovetop, add to a wok or skillet along with 1 Tbsp water. Cook on medium covered until the rice cakes are soft, about 5 minutes.