DOSNER | Black Trumpet and Crimini Mushroom Fried Brown Rice
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Black Trumpet and Crimini Mushroom Fried Brown Rice

Recipes

Black Trumpet and Crimini Mushroom Fried Brown Rice

Prep Time: 10 minutes / Cook Time: 60 minutes / Serving: 6

INGREDIENTS:

  • 1 1/2 C short grain brown rice
  • 2 1/2 C water
  • 1/4 Tsp sea salt
  • 1/2 Oz. dried Black Trumpet mushrooms
  • 1 C hot water
  • 3 Tbsp unprocessed peanut oil (mine was toasted peanut oil)
  • 1/4 Lb Crimini or white button mushrooms
  • 1/3 C onion, small dice
  • 1 Stalk celery, bias cut 1/4 inch
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • Optional: Sliced fresh chilies or dried chilies as desired

For The Sauce:

  • 3 Tbsp fermented black soy beans, rinsed
  • 2 Tbsp mirin
  • 2 Tbsp reduced mushroom soaking liquid
  • 1 Tbsp tamari (Tamari is gluten free but Shoyu or other traditionally brewed soy sauce can be used)

DIRECTIONS:

  1. Using a small, heavy bottomed pot with a tight fitting lid (really important here), rinse the rice once and drain well. Add the water and salt and bring to a boil. Cover and bring the rice down to a steady but low simmer using your lowest burner. Cook the rice for 40 minutes, making sure that all the water is absorbed by this time. Turn off the heat and allow the rice to stand with the lid on for another 5 minutes. Remove the rice to a sheet pan and spread out evenly to cool completely.
  2. While the rice is cooking, soak the dried mushrooms in 1 C water, hot to the touch. The mushrooms will soften completely in about 20-30 minutes. Remove the mushrooms and squeeze as much liquid back into the soaking water as you can. Slice the re-hydrated mushrooms into thin shreds and set aside. Now, gently pour the soaking liquid into a small pot, being careful to leave any sediment at the bottom of the soaking liquid behind. Reduce the soaking liquid to two Tbsp over medium heat.
  3. Prep the crimini by rubbing off any growing medium and, depending on the size, either slicing them to about 1/4 inch while whole, or halving them first, then slicing from top to bottom. Prep the onion, celery, ginger, and garlic as indicated in the ingredients, and add sliced fresh chilies or dried chilies as desired.
  4. In a large, non-stick saute pan or wok, heat the peanut oil over medium-high heat and add the mushrooms, tossing until the edges have browned. Maintaining medium-high to high heat, add the onion, celery, ginger, garlic and chilies if using, and toss for an additional 2 minutes, until the celery is just getting tender. Add the rice and toss until it is lightly coated in the oil, sizzling, and mixed with the veggies. When the rice is hot and well mixed, add the finishing sauce. Maintain medium-high to high heat and toss the sauce thoroughly with the rice until all liquid is absorbed and cooked off, and the rice is seasoned evenly.
  5. Serve the rice hot with your choice of garnish or chili oil. The rice will be best within 5 to 7 days. Reheating in a non-stick pan over high heat again is recommended.
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