Wild "Matsutake" Pine Mushroom Fried Rice

A tasty & nutritious way to enjoy wild "Matsutake" Pine mushrooms! Like classic fried rice, but we have have removed the garlic, onion and ginger to give center stage to the delicate flavour of the "Matsutake". It’s good to prep the "Matsutake" the night before or give it at least 6 hours in the Sake to cure. You can easily add some chicken or prawns to this Vegetarian recipe at the final stage for Omnivores.

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Yield: Serves 2 Entrées, or 4 Appetizers Prep Time: 30 Minutes

Cooking Time: 30 Minutes Total Time: 60 Minutes

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Ingredients

• 2 cups cooked brown rice (Rice should be fluffy and not stuck together. If you are experienced in the stovetop method, great! Otherwise, we recommend using a rice cooker, or in a pinch, even instant brown rice will yield a good result in less time.)

  
  

• 25 grams (Dry) "Matsutake" Pine Mushroom (reconstituted/cured in dry Sake rice wine—see video)

  
  

• 1 large chicken breast (cubed — optional for omnivores)

  
  

• 3/4 cup dry Sake (rice wine)

  
  

• 3 tablespoons olive oil (Note: The omnivore version will require 2 additional tablespoons)

  
  

• 2 tablespoons coarsely chopped cilantro leaves (for garnish)

  
  

• 1/3 cup finely chopped green onions (plus a little extra for garnish)

  
  

• 1/3 cup finely diced carrot

  
  

• 1/4 cup finely diced sweet peppers

  
  

• 3/4 cup diced bok choy

  
  

• 2 eggs (beaten with a pinch of salt and pepper)

  
  

• 1 tablespoon soy sauce

  
  

• 1 teaspoon sesame oil

  
  

• 1 teaspoon toasted sesame seeds

  
  

• Hot chili oil (to taste)

  
  

"Matsutake" Pine Mushroom (Dried)

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https://video.wixstatic.com/video/579f97_88a35cce9a03428fa77fafc1a4b070cb/1080p/mp4/file.mp4

Instructions

1. Reconstitute (see video) the Matsutake: 

   Select nice slices for garnish, and break remaining Matsutake into small pieces, place Sake and mushrooms into a zip lock bag, gently swish until mushrooms begin to soften, suck out the air with a straw, seal and elevate the seal to avoid leaks. Cure for 6 hours or overnight.

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2. Prep Station:

    Ensure that your sesame seed is toasted, your rice is cooked, your eggs are beaten, and all your veggies, cilantro, and green onion are prepped as things need to progress smoothly.

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3. Soften Carrots: 

   Pour boiling water over your diced carrots. Let stand for 4 minutes to soften them, then strain out the water and reserve.

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4. Sear Garnish Slices: 

   If you have several nice slices of Matsutake set aside for garnish, heat your sesame oil in a 12" nonstick pan and fry them golden brown on each side and reserve on a paper towel.

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5. Cook the Egg: 

   Over medium heat, in the same pan, heat 1 tablespoon of olive oil and add the beaten eggs. Cook like you would an omelette. Remove the egg from the heat when it is pale yellow, a little undercooked on top, and not brown at all (it will cook more later). Use two spatulas to shred the egg into small pieces and reserve on a plate.

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6. Brown Chicken

   (Omnivore Option): (In a separate pan, brown your chicken in 2 tablespoons of olive oil, season to taste and reserve.)

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7. Sauté Veggies: 

   In the same pan, add the remaining two tablespoons of olive oil, heat and sauté the carrots, bok choy, and peppers until the bok choy is just tender.

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8. Combine Rice: 

   Add the cooked rice, egg, most of the green onions, and soy sauce, mix well to heat through, stirring occasionally until evenly hot.

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9. Final Toss: 

   When the rice is hot, (add the chicken) and all the shredded Matsutake from the bag including any residual Sake into the pan, mix well, cover with a lid, and heat as briefly as possible until evenly hot. (We are NOT cooking the Matsutake here, it was cured by the Sake, and we don't want to evaporate its delicate aroma.)

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10. Garnish & Serve: 

    Plate your fried rice and garnish with reserved green onion, cilantro, fried Matsutake slices, sesame seed, and a side of hot chilli oil. Serve immediately.