Mushroom & Chestnut Donburi with Truffle Oil & Parmesan

A savory and earthy vegetarian donburi featuring a medley of mushrooms and chestnuts, enhanced with the luxurious aroma of truffle oil and a sprinkle of Parmesan cheese for a touch of umami.

Prep Time

15 minutes

Total Time

45 minutes

Calories

545

Level

Medium

Yields

4 servings

Cost

£3.28

Season:

🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Italian

Main Ingredient:

Vegetarian

Ingredients

Servings

4cupsCooked Japanese Rice (short grain)(Sushi rice or other short grain rice is ideal.)

£2.50

500gAssorted Mushrooms (Shiitake, Oyster, Cremini, etc.)(Sliced or quartered, depending on size.)

£4.00

200gCooked Chestnuts(Peeled and halved or quartered.)

£2.75

1mediumOnion(Thinly sliced.)

£0.50

2clovesGarlic(Minced.)

£0.10

1thumbGinger(Minced.)

£0.35

4tbspSoy Sauce(Low sodium preferred.)

£0.20

3tbspMirin

£0.40

2tbspSake (optional)

£0.30

0.5cupDashi Stock (or Vegetable Broth)(Vegetarian dashi is readily available online.)

£0.25

1tspSugar

£0.01

1tspTruffle Oil(Use sparingly; it's potent!)

£0.75

2tbspParmesan Cheese(Grated, for garnish.)

£0.30

2stalksGreen Onions(Sliced thinly, for garnish.)

£0.40

1tbspSesame Oil

£0.25

1tbspVegetable Oil

£0.05

Total Cost

£13.11

£3.28 per serving

The Method

1
Prepare the Sauce: In a small bowl, whisk together soy sauce, mirin, sake (if using), dashi stock (or vegetable broth), and sugar. Set aside.
2
Sauté Aromatics: Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add sliced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and ginger and cook for another minute until fragrant.
3
Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Stir occasionally.
4
Add Chestnuts and Sauce: Add the cooked chestnuts to the skillet. Pour in the prepared sauce. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld.
5
Assemble the Donburi: Divide the cooked Japanese rice among 4 bowls. Spoon the mushroom and chestnut mixture evenly over the rice.
6
Finish and Garnish: Drizzle each bowl with a few drops of truffle oil. Sprinkle with grated Parmesan cheese and sliced green onions. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

545 kcal / 2280 kJ

Carbs

81g

31% of RDA

Fat

16g

23% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the sweetness of the sauce to your liking by adding more or less sugar.

For a richer flavor, use dried shiitake mushrooms. Soak them in hot water for 30 minutes before using, and reserve the soaking liquid to add to the sauce.

If you don't have dashi stock, you can use vegetable broth, but the flavor will be slightly different.

Don't overcook the mushrooms, as they will become rubbery.

Feel free to add other vegetables to the donburi, such as edamame or spinach.

Cooking Equipment

Stovetop

Large Skillet or Wok

Rice Cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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