Rice With Shiitake Mushrooms Truffle Oil Recipe 355

RICE WITH SHIITAKE MUSHROOMS & TRUFFLE OIL RECIPE - (3.5/5)

Steps:

• In a medium saucepan, bring the broth to a boil over high heat. Stir in the rice, bring back to a simmer, and cover and cook for 20 minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add leeks and saute u ntil softened. Add mushrooms and saute until softened. Add white wine and let simmer, reducing by about half. Stir in the parsley and season with salt and pepper. Add the rice to the skillet and mix with the mushroom, using two forks. Serve at once, drizzling each serving with a judicious teaspoon or so of the white truffle oil. Wine Pairing:This just cries out for Pinot Noir to me. Though if I were serving it with a white-fleshed fish, I would probably go Chardonnay instead.

WILD RICE WITH SHIITAKE MUSHROOMS

Steps:

• * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Slice the mushrooms into slivers about one-fourth-inch wide.
• Preheat oven to 350 degrees.
• In a heavy saucepan melt the butter or add the oil. Add the shallots and saute until tender. Add the carrots and sliced mushrooms and toss to coat with butter or oil. Add the rice. Stir briefly, then add the stock and reserved mushroom-soaking liquid. Season with salt and pepper.
• Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender. All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes. Fluff rice with a fork, check seasonings and serve.

SHIITAKE & THYME MUSHROOM RISOTTO

Steps:

• Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
• Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
• Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
• Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
• Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.

SPICY TOFU-RICE BOWLS WITH PICKLED SHIITAKE MUSHROOMS

Steps:

• Bring mushrooms, sugar, 1/2 cup soy sauce, 1/2 cup vinegar, and 1 cup water to a simmer in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar is dissolved, about 5 minutes. Transfer mushrooms to a medium bowl with a slotted spoon. Let brine cool, then pour over mushrooms. Cover and chill at least 1 hour.
• Meanwhile, rinse rice until water runs clear (this removes surface starch and keeps rice from getting gummy). Combine rice and 2 cups water in a medium saucepan, season with salt, and let sit 30 minutes.
• Bring rice to a boil. Reduce heat to low, cover, and cook until tender, 30-35 minutes (you can also use a rice cooker). Remove from heat and let sit, covered, 15 minutes; fluff with a fork. Keep warm.
• Soak wakame in 1/2 cup cold water in a small bowl until softened, 6-8 minutes. Drain and mix in a clean small bowl with black bean paste, honey, oil, remaining 5 tsp. soy sauce, and remaining 5 tsp. vinegar. Add tofu to spicy black bean shoyu, season with salt, and gently toss. Let sit 10 minutes to let flavors meld. Taste and season with more salt if needed.
• Divide rice among bowls and spoon tofu mixture on top of rice. Arrange drained pickled shiitake mushrooms, scallions, peanuts, and some tobiko, if using, around tofu mixture.
• Mushrooms can be pickled 5 days ahead. Keep chilled.