Sticky rice with mushrooms and gingko nuts

Sticky rice with mushrooms and gingko nuts

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

For this Orient-inspired recipe, which is not a risotto, you could use chicken of the woods, hen of the woods, orange birch boletes, or whatever was the result of a not very successful fungus foray. Cultivated mushrooms could be used too: buna-shimeji would be good. I like rice in my combination and this one should be the Japanese or Chinese sticky rice (which I find has a slight scent of bacon or pork). The dish sounds oriental, but you can make it to your liking by simply changing the seasoning.

Ingredients

Quantity Ingredient
100g parma ham, finely diced
1 small onion, very finely chopped
oil
300g japanese sticky rice, washed until the water runs clear
salt, to taste

Ragù

Quantity Ingredient
800g mixed fresh mushrooms
20g dried ceps, soaked in warm water for 20 minutes
1 garlic clove, finely chopped
4 spring onions, finely chopped
4 tablespoons olive oil
1 fresh red chilli, finely chopped
1 tablespoon fresh root ginger, finely chopped
3 tablespoons soy sauce
1/2 lemon, juiced
12 gingko nuts, shelled
a handful basil leaves, coarsely chopped
2 tablespoons coriander, coarsely chopped

Method

  1. Make the ragù of mushrooms first. Clean the mushrooms thoroughly, and if they are big, quarter them. Drain and chop the ceps, reserving the soaking water. Sauté the garlic and spring onion in the olive oil until soft. Add the chilli, ginger, chopped ceps and the fresh mushrooms, along with the liquid from the ceps, soy sauce, lemon juice and gingko nuts. Bring to the boil, reduce the heat, then simmer for 10–15 minutes. Stir a few times to amalgamate everything, adjust the salt and just before serving, add the herbs.
  2. Meanwhile, sauté the Parma ham and onion in a pan with a little oil. Add the washed rice with 500 ml cold water and some salt. Bring to the boil and simmer for 2 minutes. Cover with a lid, then simmer very gently for 6 minutes. Remove the pan from the heat and leave to stand for 10 minutes, covered. Serve the rice with the mushroom ragù.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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