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

1. 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.
2. Rinse rice very well and then drain and air dry for 30 minutes
3. 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!)
4. 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.
5. 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.