Try one of our many mouth-watering mushroom recipes today! These delicious mushroom, beef and rice bowls are quick, easy and absolutely fantastic. Hailed as the perfect dish for a busy mid-week meal or tasty snacking while watching “the game”, these mouth-watering rice bowls are a win. We love letting our mushrooms and tender beef slow cook all day so that when we are ready to serve we only need to prepare some instant rice and sauté up our favorite mushrooms. Just add your preferred toppings and serve pipping hot. Check out some of our suggestions below, just remember you can tweak this dish anyway you like!
Kennett’s Mushroom, Beef and Rice Bowls
Ingredients
•21 oz. gray or yellow oyster mushrooms
•1-2 pounds of your favorite lean ground beef
•1 medium white or yellow onion, heartily chopped
•1-1½ Tablespoons of your favorite chili powder
•1½ Teaspoon of your favorite sea salt
•1 Tablespoon extra virgin olive oil
•1½ Teaspoon fine garlic powder
•½ Teaspoon ground oregano
•½ Teaspoon paprika
•1 15-ounce can of your favorite tomato sauce
•½ Cup spring water
•1 Teaspoon cumin
•1½ cup of instant brown rice (cooked)
Some Great Topping Ideas Below *Feel free to have fun and be creative!
•Shredded cheese
•Your favorite sliced black olives
•Cilantro
•Sour cream
•Sliced green onions
•Chunky or smooth salsa
•Lime wedges
•Diced avocado
•Shredded lettuce, kale or cabbage
•Crumble your favorite tortilla chips and sprinkle them on top!
Directions
Start by dicing 14 ounces of our delicious gray or yellow oyster mushrooms into a bowl. Feel free to use a food processor if you prefer. Place the remaining 7 ounces of mushrooms in the fridge and keep them nicely chilled until you are ready to serve your dish.
Take your 1-2 pounds of lean ground beef and diced mushrooms and blend them both in a bowl of a 6 quart slow cooker. Now just add the following ingredients: garlic powder, cumin, paprika, chili powder, sea salt and oregano, then simply stir in your water and favorite tomato sauce.
Now just place the lid on the slow cooker and cook on low for 5 to 9 hours or until your lean beef is no longer pink.
Remember to heat up the extra virgin olive oil in a medium skillet over medium high before serving. Then all you have to do is add in our delicious oyster mushrooms and cook until browned and slightly tender, about 2 minutes. Then just sprinkle in 1 teaspoon of your favorite chili powder and a ½ teaspoon salt.
Onto the rice, just stir your rice into the cooked oyster mushrooms and beef, spooning it into serving bowls. Now just add the sliced mushrooms you were saving in your fridge in addition to some of our recommended toppings above.
