When the folks at Mushrooms Canada asked me to come up with recipes I could make over using the Blend and Extend method, one of the first things that came to mind is Loco Moco, a classic Hawaiian plate lunch consisting of two scoops of sushi rice topped with a pan-fried burger patty and a sunny side up egg, all smothered with a rich pan gravy.
It’s probably best known as Hawaii’s answer to the classic greasy spoon hangover breakfast, and it’s absolutely delicious.
Most versions just use canned gravy mix, but I’m a fan of from-scratch – especially since this sweet onion pan gravy is much tastier than mix, and really doesn’t take that much more effort to prepare.
Adding finely chopped mushrooms to the beef patties really takes this dish to another level – they add a serving of vegetables to the plate, layer in delicious earthy flavour, save you a few pennies, add a healthy dose of anti-oxidants and other nutrients, and best of all, cut down on fat and calories. (Which is good, since traditional Loco Moco is basically just a big bowl of carbs topped with pan-fried goodness and loads of gravy.)
For a true island experience, serve with a side of creamy macaroni salad. No Hawaiian meal is complete without it!
Sure, it may not be the most authentic take on Loco Moco (even if you add a scoop of mac salad), but it’s still pretty darn delicious, no matter what time of day it is.
Disclosure: I received compensation from Mushrooms Canada in exchange for writing this post. All opinions are entirely my own.
- 1⁄4 lb cremini mushrooms
- 3⁄4 lb lean ground beef
- 1 large egg, lightly beaten
- 1⁄2 cup panko breadcrumbs
- 1⁄4 cup finely chopped onion
- 1 tsp soy sauce
- 1⁄2 tsp worcestershire sauce
- 1⁄2 tsp fresh ground black pepper
- 1 tbsp canola oil
- 1⁄2 cup thinly sliced sweet onion (like Maui or Vidalia)
- 2 tbsp butter
- 2 tbsp flour
- 2 cups low-sodium beef broth
- Salt and pepper, to taste
- 4 eggs
- 2 cups cooked Calrose rice (or any other medium-grain rice)
- Thinly sliced green onion, for garnish
- Sriracha sauce, for garnish
- Soy sauce, for garnish
- Using a food processor fitted with a metal blade, process the mushrooms until very finely chopped.
- In a large mixing bowl, combine the chopped mushrooms with ground beef, egg, panko, onion, soy sauce, worcestershire, and pepper. Using your hands, gently mix together until well incorporated. Divide into quarters, and shape into four round patties.
- In a large heavy-bottomed skillet set over medium-high heat, heat the canola oil. Add the patties, and cook for 4-5 minutes on each side, or until cooked all the way through on the inside and crisply browned on the outside. Transfer to a paper-towel lined plate, and tent loosely with aluminum foil to keep warm. Set aside.
- Add the butter to the hot skillet. Once the butter starts to foam, add the sliced onions and saute for 7-10 minutes or until soft and golden. Stir in the flour and cook, stirring constantly, for about a minute. Whisk in the beef broth, and bring to a simmer, scraping up the crispy browned bits from the bottom of the pan.
- Once the broth comes to a simmer, reduce heat to medium-low and continue cooking for 5-10 minutes, stirring frequently, until the gravy is thick and smooth.
- While the gravy is simmering, pan-fry the eggs as you like them - I’m a fan of sunny side up, but over easy is just dandy, too.
- To serve, scoop 1⁄2 cup cooked rice into a wide, shallow bowl. Top with a patty, and ladle a generous amount of gravy and onions overtop before finally topping off with an egg. Garnish with green onions, and dashes of sriracha and/or soy sauce.