Maurice-style japanese mushrooms with rice
A pure umami Japanese-inspired dish of eryngii, shiitake and pied de mouton mushrooms pan-fried and finished in a rich miso, butter, white wine and Shaoxing sauce, served over organic white rice.
What you need
How Maurice does it
- 1
Rinse the white rice and cook it in a small pot according to package instructions until tender.
- 2
In a separate small pot, melt half of the butter over medium heat until bubbling.
- 3
Add the white miso paste to the melted butter and stir well with a wooden spoon.
- 4
Pour in the sesame oil and soy sauce, then add the smashed garlic cloves and stir.
- 5
Pour in the white wine and let the sauce simmer, stirring occasionally. Taste and adjust seasoning.
- 6
Finish the sauce with a splash of olive oil and the Shaoxing wine, then stir and set aside.
- 7
Clean and slice the eryngii, shiitake and pied de mouton mushrooms.
- 8
Heat a generous drizzle of olive oil in a frying pan over high heat. Add the mushrooms and fry until golden.
- 9
Add the remaining butter to the mushrooms and continue to stir-fry until cooked through and nicely browned.
- 10
Pour the prepared sauce over the mushrooms in the pan and stir to coat evenly. Let it bubble for a minute.
- 11
Spoon the cooked white rice onto plates and top with the saucy mushrooms. Serve immediately.
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