Cook the rice according to package directions.

In a small sauté pan over medium heat, add the oyster mushrooms and shiitake mushrooms.

Pour in the oyster sauce, sake, and soy sauce. Sauté for several minutes, stirring gently, until the mushrooms are tender and coated in the sauce.

Place the warm cooked rice in a bowl. Top with a handful of fresh arugula. Spoon the sautéed mushrooms and sauce over the rice and arugula.

Finish with a sprinkle of Parmesan cheese and a light drizzle of truffle oil. Serve immediately.