Mushroom Sushi

A nifty use for leftovers

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This one’s pretty nifty, and has a lot to recommend it. Besides how darn tasty it is, it also comes together really quickly and also looks elegant enough to serve at a party. There are three parts to this: the mushrooms, the rice, and the sauce. You’ve got flexibility with all three, so I’ll tell you what I used and how you can make or find equivalents in your own kitchen. Whether you’re in the market for a banging appetizer, a satisfying side dish, or (in this case) a perfect lunch, this method has you covered.

These were king oyster mushrooms, which are among the most popular farmed mushrooms and thus pretty easy to find in even so-so grocery stores these days. The crosshatch scoring looks nice, but it also makes them a lot easier to chomp through in case you want to eat these in more than one bite. Cooking tenderizes them some, but the scoring really helps counter their sturdy build. You could, of course sauté shiitake slices, maybe using 2 or 3 thin slices per piece, or almost any other sort of mushroom from button to a bundle of enoki. Hell, you could even make all of the above and serve them together as a stunning fungal pageant of deliciousness.