I am a massive advocate of “Eat plants, and eat a lot of them”. However, not everyone feels like they can do it. This recipe is perfect for those who want to give plants a chance, and are starting to love their health. Why? Because it’s so flavourful that even meat-lovers* cannot believe their taste buds. No animal products used in this recipe! No butter, no meat, just plants, thus vegan-friendly. Prepare to be surprised by how plants can do well on their own.
*tested on my meat-lovin’ family and friends
This recipe is the altered version of YardBird’s Head Chef Matt Abergel “Glossy Mushroom Rice” found here. You can still find this dish in YB, based in Hong Kong with good vibes and excellent service.
I N G R E D I E N T S
- 225g pearl rice
- 15 x 15 kombu seaweed
- 28g dried shiitake mushrooms (around 8)
- 15g dried porcini mushrooms
- 7g dried matsutake mushrooms
- 340g fresh king oyster mushrooms, thinly sliced lengthwise
- 170g fresh maitake mushrooms
- 113g fresh shiitake mushrooms, stemmed
- 3 + 3 tablespoons of olive oil
- 2 tbsp low-sodium soy sauce
- ½ cup sake
- 1 white onion, finely chopped
- ¼ cup chives, finely chopped
- 1 garlic bulb
- 3L (12 cups) water
- Sea salt
- Black pepper
M E T H O D
The night before:
- Soak rice in large bowl overnight.
- Soak kombu and dried shitake mushrooms in 3L water overnight.
- Bring kombu + shiitake broth to a simmer. Discard kombu. Simmer broth till reduced to 4 cups (3 times less). Strain the stock and keep the mushrooms. Season broth lightly with sea salt.
- Drain pearl rice and let the rice dry for 30 minutes, shaking the strainer occasionally to shake out the water.
- Preheat oven to 230°C. Toss all fresh mushrooms (king oyster, maitake, shiitake) as well as the mushrooms leftover from making the broth (no food waste!) with 3 tbsp olive oil and soy sauce. Roast in oven for 20mins, stirring occasionally so that all mushrooms are tender and slightly browned. Let them cool when done and coarsely chop them up.
- Mix together half of the sake and ½ tsp of sea salt in a small bowl. Pour this over the pearl rice and steam the rice over boiling water until al dente and translucent, around 8 minutes. Break up any clumps.
- Heat the remaining 3 tbsps of olive oil in a large pan (I personally love using woks for everything – asian alert). Add in the onions and stir-fry them until softened, around 5 mins. Add in the roasted mushrooms, cooking until everything’s sizzling.
- Stir in the steamed rice. Add in remaining sake, and season with salt and pepper. Cook until all sake is absorbed, about 1 minute. Add ½ cup of the mushroom + kombu stock and cook over moderate heat, stirring until absorbed. Repeat this un til the rice is tender, but not mushy. This will take about 10 minutes. Save the leftover stock for future uses. Sprinkle on chives and fried garlic and serve away!
Give this recipe a try, it's so bomb! Until next time my friends!