Mushroom Rice
I love mushrooms, and when I saw this recipe from Piggy's Cooking Journal, I have to give it a try!
The original recipe called for mirin, but after trying to get some from Shop N Save, followed by a walk to NTUC, I just couldn't find it. I even tried putting my hands all the way into the back of the display shell, and still... there wasn't any. Arghh... why didn't they replenish their stock?
Anyway, I went ahead to cook the dish.. and here's my own version of Mushroom Rice, using whatever ingredients I have on hand :)
Ingredients
Cooked rice for 2
250g of mushrooms (i used enoki and shitake mushroom), cut into small pieces
20g butter
5 cloves of garlic, diced
Seasoning
1 tbsp of creme fraiche (can replace with sour cream/ cooking cream)
2 tbsp of white cooking wine
Method
- Heat up the wok / frying pan. Add in butter. Stir-fry the garlic till fragrant.
- Add in all the mushrooms, and cook till soft. *It may appear a bit dry, but as the mushroom cooks, it will release water.
- Add in the white cooking wine. Let it cook for 30 seconds, before adding in the creme fraiche. Mix everything together.
- Lastly, turn off the heat, and add in the cooked rice. Mix well, and serve!
The simple meal for two, was paired with watercress soup. Very healthy too!
0 comments