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)
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.