Vegetarian Hayashi Rice with Tons of Mushrooms. 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. 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. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.

Hayashi rice is a beef stew. There are lots of other vegetarian recipes here. Hayashi rice stew is a Japanese food/dish inspired by beef stews in Western cuisines. You can cook Vegetarian Hayashi Rice with Tons of Mushrooms using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian Hayashi Rice with Tons of Mushrooms

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

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. Hayashi rice is a dish popular in Japan. Served atop or alongside steamed rice. How to Make Hayashi Rice ハヤシライスの作り方 We would appreciate it if you could add subtitles for this video! http Shrimp Egg Tendon Recipe (Tempura Rice Bowl with Prawns and Vegetables)

Vegetarian Hayashi Rice with Tons of Mushrooms instructions

Preparations: Peel and thinly slice the onion. Separate the shimeji and maitake mushrooms into bite sizes. Also slice the mushrooms..
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..
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..
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..
When it boils again, add all the ■ ingredients. Taste and season accordingly..
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..
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..

Combine eggs with potato starch and set aside. Pour in the egg mixture and immediately drag your chopstick Pour Hayashi sauce over the omelette and rice and sprinkle parsley on top. Enjoy with a drizzle of cream if desired. The Vegetarian Mushroom Rice recipe out of our category leafy green vegetable! While porcini mushrooms are known for their thick stem and delicous flavor, you might be surprised to learn they're packed with essential nutrients as well.