There’s something meaty about mushrooms in both their texture and flavour that makes them the ideal thing to eat for a vegetarian meal. This recipe is subtle and easy to prepare and produces delicately flavoured mushrooms with that perfect texture.
The liquid the mushrooms are braised in is basically begging to be drizzled over brown rice. This is the kind of comfort food you want in the middle of winter to fill your house with nourishing smells and your belly with goodness.
As the braising liquid and mushrooms simmer away your house fills with the smell of cinnamon and star anise and it’s the kind of smell that just makes me happy. Everything comes together within an hour, but there’s only about 15 minutes of ‘active cooking time’ so you won’t be slaving over a stove for an hour or anything.
I like to serve these with any steamed green; broccolini and pak choy are my favourites.
400g shiitake mushrooms
3 tsp soy sauce
1 cinnamon stick
2 inch piece of ginger finely sliced
1 star anise
1 tsp black peppercorns
2 x white end of spring onions
2 coriander roots, well cleaned
1 clove of garlic, smashed
1/2 cup brown rice
1 bunch broccolini
1 tvs finely chopped coriander
Brush mushrooms with a damp cloth to clean. Use a sharp knife to score a cross in the top of each mushroom and gently peel away the top skin, the thick par. Just peel what comes away ver easily you’re not peeling the whole mushroom.
Fill a medium pot with the hot water. Add the all the prepared mushrooms and all the other ingredients (excluding the ‘to serve’ ingredients) to the water and bring to a boil. Turn down to a simmer and simmer the mushrooms for 45 minutes or until tender.b
Meanwhile, wash rice well and cook using your favourite method. for medium grain I usually combine it with 3 cups of water in a small pot. Add salt and bring to the boil. Simmer for 25 minutes or until the water has evaporated and rice is tender. Fluff and cover with a lid to keep warm.
Once mushrooms are cooked remove from the braising liquid and set aside on a serving plate, keep warm . steam the greens over the braising liquid for a a few minutes or until tender. This allows the braising liquid to reduce slightly. Taste the braising liquid after you’re finished steaming. add more soy to season if required.
To serve, drizzle the reduced braising liquid over the mushrooms reserving some for pouring over the rice and broccolini as you eat. Sprinkle the mushrooms with the coriander and serve the rice and broccoli into your bowls. top with the mushrooms and braising liquid, enjoy.