John Myers
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Porcini Mushrooms and Rice with Touch of Asia
The perfect porcini mushrooms and rice with touch of asia recipe with a picture and simple step-by-step instructions.
- 1,5 cups Basmati rice
- Salt
- 500 g Porcini mushrooms – larger models
- 2 Carrots
- 1 Large onion or 2
- 3 Toes Garlic
- 0,5 Red pepper
- Chives
- Sugar
- Salt, black pepper
- Fresh ginger 3-4 slices
- Espelette pepper
- Hot paprika powder
- Smoked salt
- 2 tsp Strength
- Dark soy sauce
- Sesame oil
- Toasted sesame oil
preparation
- Cut the sweet pepper into large pieces. Cut the onions into wedges / strips, thinly slice the garlic. Slice the carrots into pens. Cut the mushroom stalks into long sticks (approx. 1 x 1 x 8 cm), cut one stalk into thick slices. Cut the hats into “cubes” (dice the hat from the skin side, do not cut through again).
preparation
- Put the rice in a saucepan and briefly toast it with a little sesame oil, then fill up with water so that there is about 1 cm of water above the rice, add salt. Bring to the boil briefly and then reduce the heat. Let the rice simmer slowly (12-15 min), it has then absorbed the water and is loosened with a fork.
- Heat a large pan or wok to fry the vegetables, heat a saucepan with a little water and add a bowl to keep the fried vegetables warm.
- Heat a little sesame oil, sweat the onions in it, caramelize with a little sugar and deglaze with a little soy sauce (1-2 min), put the onions in the prepared bowl. Now sweat the parika pieces very briefly in sesame oil, add a little soy sauce and a little pepper, transfer to the bowl. Sweat the carrot strips in a little toasted sesame oil and season with a little salt and a pinch of sugar, transfer.
- Fry the mushroom sticks in a little sesame oil, add 3-4 slices of ginger, season with smoked salt and pepper and deglaze with a little soy sauce. Decanting. Fry the mushroom slices in roasted sesame oil, season with salt and pepper and season with a little pimento d’Espelette. Decanting.
- Fry the mushroom hat pieces and the garlic slices in sesame oil until the water has evaporated. Season with salt, pepper and hot paprika powder and soy sauce. Dust the mushrooms with the starch and mix with a little water to make a sauce. Season again to taste, the sauce should be subtly spicy and quite spicy.
Serve
- Just before serving, mix the fried vegetables and mushroom sauce. Cut the chives into long pieces. Put the rice on the preheated plates. Serve with some mushroom vegetables, put the rest on a warmed plate on the table. Add the mushroom slices. Sprinkle with the chives rolls. Finished.
- The recipe can of course also be prepared with other mushrooms and the vegetables can be varied as desired.
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