Mushrooms can go from browned to watery in a crowded pan, so this bowl starts with a little patience: cook them in batches and let their edges take on color. A quick miso-butter glaze clings to the mushrooms, while ginger-scented rice makes a soft, simple base.
Start the ginger rice
Rinse 1½ cups jasmine rice until the water runs mostly clear, then cook it with the amount of water specified on the package and 1 tablespoon finely grated fresh ginger. Keep the pot covered while it cooks, then let the rice stand off the heat for 10 minutes before fluffing.
While the rice cooks, wipe 1 pound of cremini or mixed mushrooms clean and slice them about ¼ inch thick. In a small bowl, stir together 1½ tablespoons white miso, 1 tablespoon soy sauce, 1 teaspoon maple syrup, 2 tablespoons water, and 1 teaspoon rice vinegar.
Brown the mushrooms well
Heat 1 tablespoon neutral oil in a wide skillet over medium-high heat. Add half the mushrooms in a single layer and leave them undisturbed for 2 to 3 minutes before turning; cook until browned and tender, then transfer them to a plate and repeat with the rest.
Return all the mushrooms to the skillet and lower the heat to medium. Add 1 tablespoon butter and 1 minced garlic clove, stir for 30 seconds, then pour in the miso mixture and toss for another minute, just until the sauce turns glossy and coats the mushrooms.
Build a warm, savory bowl
Spoon the ginger rice into bowls and pile the glazed mushrooms on top, scraping any sauce left in the skillet over the rice. Thinly sliced scallions add a fresh finish, and a fried or soft-boiled egg makes the bowl more substantial if you like.
If you’re adding eggs, cook them while the mushrooms brown so everything reaches the table warm. Keep the rice seasoning simple at first; the miso and soy bring a satisfying saltiness, and a small splash of rice vinegar at the end can sharpen the whole bowl.