Mushroom Rice

Jenny Sanders's Note:

I love this rice dish which has a rich and subtle flavour. It is quick and simple, and will really dress up a meal of grilled meat and steamed vegetables. Be sure to use sushi rice - Calrose is probably the most popular brand.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 cup rice, short grain japanese (such as Calrose)
• 2 1/2 cups water
• 1 pinch salt
• 3 -4 dried shiitake mushrooms
• 3 -4 fresh shiitake mushrooms
• 8 -10 fresh button mushrooms
• 1/2 cup boiling water
• 1 tablespoon butter

Directions:

1. Rinse the rice very well and allow it to drain for 15 minutes.
2. Put it in a pot with the water and a pinch of salt.
3. Bring it to a boil, then immediately reduce it to minimum.
4. Stir the rice gently, then cover it and do not disturb it for 15 minutes.
5. You can also cook it in a rice cooker.
6. Meanwhile, break the dry shiitake into pieces (discard the stems) and soak them in the boiling water.
7. Clean the fresh mushrooms, trim them, and chop them finely. (Discard the shiitake stems again - they are quite woody.)
8. Just before the rice is done, melt the butter in a small skillet over medium heat.
9. Saute the fresh mushrooms until they are soft and producing some juice.
10. Add the soaked shiitake and their soaking liquid, heat through, and immediately stir all the mushrooms, with the liquid, into the rice.