Mushroom Rice

Recipe by Jenny Sanders
READY IN: 30mins




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