23 October 2011
Posted in
Vegetarian
Each saturday, a mushroom farmer arrives at our local market with his smorgesboard of varied mushrooms. This asian rice dish is a combination of: shiitake, chanterelle, porcini, pontabello and enokitkate.
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1 tablespoon peanut oil
1 clove of garlic
1 large brown onion, chopped
30g ginger, peeled and grated
300g mixed mushrooms (see heading for the types I used)
250g long korn rice
2 star anise
70g oyster sauce
60ml Shaoxing (Chinese cooking wine)
60ml water
Cook the rice separately, but allow the rice to be undercooked by 5 minutes.
Heat the oil in a large pan and on a high heat add the onion, ginger and garlic and cook for 5 minutes until softened. Add the mixed mushrooms and star anise until the mushrooms have browned. Add the drained rice into the pan with the oyster sauce, shaoxing wine and water. Bring to the boil, reduce the heat and cover firmly with a lid. Simmer for about 5 minutes until the rice is cooked through.
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Cassandra @foodmyfriend
said:
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... Ooo. . like nothing better than a good mushroom dish. We don't have a 'mushroom man' at our markets but lots of people still sell beautiful mushrooms. Yum! |
Laura
said:
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... Hi, thanks for the compliment on my candy corn trifles! This looks so yummy! I just had a mushroom-chicken dish for dinner last night, and sometimes there is just nothing more delicious than mushrooms. |
Daisy
said:
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... What a beautiful and inspirational blog. I saw that you visited mine and I wanted to check your blog out, as well. I adore mushrooms. I love their earthy taste. I will be making this dish and I'll let you know how it turns out.  |
Island Vittles
said:
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... great picture -- I love the earthy tones (and the mushrooms...musn't forget about those -- what a combo!) Theresa |
