Glossy Mushroom Rice from Yardbird of Hong Kong
We loved this method of creating an Asian influenced risotto-like dish that is deeply redolent of mushroom. The recipe comes from Chef Matt Abergel of Yardbird in Hong Kong, hometown of Gourmet Mushrooms founder David Law. It is a little complex, but your efforts will be rewarded. The original recipe appears in the March 2013 issue of Food and Wine: http://www.foodandwine.com/recipes/glossy-mushroom-rice
Ingredients
- 1 1/8 cups pearl rice (botan rice)
- 2 ounces dried mushrooms, shiitake or wild
- 1 square kombu seaweed
- 3 quarts water
- ¾ pound Trumpet Royale mushrooms
- 6 ounces Maitake Frondosa mushroom
- 4 ounces fresh shiitake
- 3 Tablespoons butter
- ¼ cup sake
- ½ teaspoon salt
- 3 Tablespoons butter
- ¼ cup sake
- 2 Tablespoons low-sodium soy sauce
- One small white onion diced
- Chopped chive for garnish
Directions
- Let dried mushrooms and kombu soak overnight in water. The next day bring to a simmer and immediately remove the kombu. Continue to cook at a high simmer until reduced to about one quart, then strain. Reduction will take about an hour. Save stock. The remaining dried mushrooms can be reserved for another use.
- Rinse rice very well and then drain and air dry for 30 minutes
- Chop fresh mushrooms, toss with melted butter and roast at 450 degrees for about 20 minutes. (Chef Matt Abergel likes roasting mushrooms, and so do we!)
- Steam the rice in a stainless steel steaming basket, or a bamboo steamer lined with cheesecloth, about eight minutes over rapidly boiling water until grains are just al dente, translucent, but only partially cooked. Let cool a little and break up clumps.
- Sauté the onion in the butter and add roasted mushrooms. Add the rice and stir. Add sake and soy sauce followed by mushroom stock, ½ cup at a time. Stop adding stock when rice is tender, but not mushy. Serve immediately, garnished with chopped chive.