A basket of nameko, shitake and maitake mushrooms
A pot full of rice with maitake, shimeji, shitake, nameko mushrooms.
The most exciting thing that happened at the farmers market in LA this summer is LA Funghi
. Maybe they have been around longer but I just discovered them at the Sunday farmers market in Pacific Palisades. Their mushrooms are gorgeous - fresh and varietal. They look like they were just picked off the bark of a tree. We have seen mushroom farmers with shitake, morels and chantrelles but not maitake, hen of the woods, "nameko". I can't even get such fresh nameko in Japan! I was so excited I spent about $20 buying mushrooms. That's easy to do. What is wonderful about mushrooms is how they can adapt to almost any dish. I use mushrooms in soups, rice, salads, stews, etc. With these mushrooms, I made rice in a donabe clay pot. Last year I blogged about Mushroom rice garnished with Shiso (here is the link to the recipe
) It was also made in a donabe rice, and I also did a story for the LA Times about donabe rice cooking (here is the link to the story
;). I used enough mushrooms to cover the top of the donabe pot. The mushrooms will shrink quite a bit so you can be quite generous. The mushrooms add an excellent flavor and fragrance to rice.
Notice the double lid. This inner lid acts like a pressure cooker.
My donabe clay pot is about 4 years old.
Here are the left over mushrooms in the brown bags.
This is the way to store them. Don't use plastic bags.
(This recipe works for both donabe rice cooker and electric rice cooker)
2 cups medium grain rice plus 1/4 cup sweet rice (equals 3 cups Donabe 180 ml cup)
15 oz water
3 Tbls Sake
3 Tbls Light color soy sauce (Usukuchi shoyu)
1 package of shimeji mushrooms, 3 medium size shitake mushrooms and 1/2 package of Maitake mushrooms
1 Tbls yuzu or lime rind
Roasted sesame seeds, shichimi pepper, sansho pepper, chopped Mitsuba leaves, Cut Nori seaweed
Rinse rice and sweet and let stand in the strainer for 15 minutes.
Trim ends of mushrooms and separate them into individual pieces. If using shitake mushrooms, slice them into 1/4 inch pieces. Set aside.
Put the rinsed rice, light color soysauce and sake in the donabe or electric rice cooker. Mix the sauce and sake into the rice. Let stand for 15 minutes.
Cook donabe over medium high heat for 15-17 minutes or until the steam comes out "vigorously" from the ventilation hole. Turn off heat and let stand for 15 minutes.
Open the donabe, using pot holders so you don't burn your hands. Add the sliced mushroom and close both the inner and upper lids. Let stand for another 5 minutes.
Open the donabe and gently toss the rice with the mushrooms. You may have some toasted rice on the bottom which is good.
Garnish with yuzu rind and/or other recommended garnishes.
The rice tastes best when served right away.