Mushrooms with sauce and pak choi

Ingredients for 2 servings:

• 120 g basmati rice
• 300 g water
• 1 tsp, heaped stock powder (mushroom bouillon, granules)
• 12 small pak choi
• 6 m.-sized shiitake mushroom(s), dried
• 150 g water
• 4 g broth powder (mushroom bouillon, granules)
• 300 g Shimeji mushrooms, white-capped
• 1 Pepper, red, long, mild
• 2 shallots
• 1 medium-sized garlic clove(s)
• 10 g ginger
• 2 tbsp butter
• 60 g water (soaking water from the shiitake mushrooms)
• 3 tbsp masala
• 80 g coconut milk (24% fat)
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated
• ½ tsp tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp parsley, flat
• 2 tbsp Pepper, finely diced
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Served with rice, it’s a feast for the eyes. Recipe from Canton, China.

Wash the basmati rice until the water runs clear. Drain well. Meanwhile, bring the water to a boil and dissolve the mushroom stock in it. Add the rice. Once the water boils, reduce the heat to low and simmer with the lid on for 12 minutes. Remove from the heat and let it rest for 30 minutes, uncovered. For the vegetables, rinse the bok choy and place it in a steamer, then add 1 cup of water. Quarter the shiitake mushrooms around the stem. Bring the water to a boil to soak, stir in the mushroom stock, and soak the mushroom pieces. Clean the shimeji mushrooms, remove the caps, and cut the stems into thirds crosswise. Halve the washed bell peppers lengthwise, remove the seeds, and discard the bright red membranes. Cut the halves into small cubes. For the sauce, peel and finely dice the shallots, garlic clove, and ginger. Sauté in the butter. Add the shimeji mushrooms and fry. Gently squeeze out the water from the shiitake mushrooms and mix it with the shimeji. Deglaze the mushrooms with the mushroom water and simmer for 8 minutes. Add the masala, coconut milk, pepper, and nutmeg and mix in. Dissolve the tapioca flour in the rice wine and mix it into the mushrooms along with the parsley leaves just before the end. Keep the mushrooms warm with the lid on. Steam the pak choi for 4 minutes. First, place the pak choi on the edge of the serving plate and the rice in the middle. Arrange the mushrooms between the rice and the pak choi. Sprinkle with the pepperoni cubes and garnish with flowers and leaves, if desired, then serve and enjoy. Note: The decoration shown in the picture is NOT edible!