It’s truly delicious with the nuttiness of the rice and mushrooms balanced out against the sweetness of the sauce.
The 2 protagonist of this dish are the mushrooms and the rice. It is a truly terrific dish, which works well as a main or a starter to share with friends.
Watch the Full Recipe on YouTube here below:
For the Sponge:
200-300g of Shiitake Mushrooms
200-300g of Mushrooms
Wild Red Rice
Shallots (handful, chopped)
1/2 Glass White wine (50-75ml)
1/2 litre of Vegetable Broth (aprox. 3 coffee mugs)
2 Cloves of Garlic
Soy Sauce (low salt)
1/2 Spring Onion
Black Sesame Seeds
Let’s get that rice going first. Start by measuring out the rice. Use one coffee mug of rice, put it in a sieve and thoroughly rinse under running cold water.
Pour a little rapeseed oil into a medium sized pan for which you have a lid. Fry some shallots at medium low heat. Add the rice and stir. Add a generous splash of white wine. On a high heat let the alcohol evaporate off.
Add the homemade vegetable broth. You can find the recipe of how to make this vegetable broth on my website and YouTube channel of course. Bring it all to a boil keeping the heat high. But the moment it starts boiling, drop the heat to the very minimum, give it a final stir and cover your pan. Place a kitchen towel on top to make sure no steam escapes the rice. Set a timer for 30minutes. Don’t open the lid until the time is up, guys.
Now lets prepare those lovely mushrooms. Scrub off any dirt and cut into halves. With the shiitakes you need to remove their stem, as that’s the chewy bit.
To begin making the sauce, peel and finely chop 1 large piece of garlic. Peel and chop a chunk of fresh ginger. About 1 tablespoons worth. Add ginger to a bowl. Pour in 4 tablespoons of low salt soy sauce. Add 3 tablespoons of Mirin. Add 1 mug of vegetable broth. Finally add 2 tablespoons of honey. The organic proper stuff though!
The Alioli, we’re going to make it traditional Spanish style and use sesame oil. No eggs, no dairy in this one! Grab a large piece of garlic or 2-3 little pieces. But use the mild kind, coz you don’t want it to be overpowering. The mild ones are the white skinned garlics. But If you like it potent and spicy you can use the purple skinned garlic. Place it in a mortar and pestle and start grinding down the garlic. Add a few drops of sesame oil, then continue to grind. Gradually add a few more drops of oil as you’re grinding. After a few minutes you’ll see it forming an emulsion. Add a small pinch of salt. Once it’s a golden paste of this consistency, you know you’re done!
Your rice should be done by now. Once the timer is done, take it off the heat and let it sit for 5-10min with the lid still on. Then Take off the lid and run a fork through it to loosen it up.
Alright, ready for those mushrooms! Pour 1-2 tablespoons of sesame oil into a large non-stick frying pan. Get the heat up to medium high, put in your chopped garlic and fry for a few minutes. Then add all your mushrooms. Flip them over carefully after 3 minutes. You wanna fry them for 2-3 minutes on each side. Now add in your fragrant sweet umami sauce. And keep the heat at medium-high. After cooking for 10-15 minutes you’ll see the sauce reducing, turning more and more into a syrup. Check its consistency with a spoon. It should be heavier than water, but not as heavy and sticky as caramel.
Alright, time to plate up! Get that wild red rice into a ring, in the centre of the plate. You can grease the inside of the ring slightly with some rapeseed oil. Press down gently, the rice has to go evenly spread into the ring. Now arrange your mushrooms and shiitake on the bed of rice. Decorate with some freshly chopped spring onions.
Place a little Alioli on the side and decorate with black sesame seeds. And we’re all set!