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Tuesday, November 12, 2019

6 Mushroom Glutinous Rice







The Husband loves glutinous rice. So, when I came across a selection of forest mushrooms at Chong Pang Market, I decided to cook them with glutinous rice. Since these are dessicated mushrooms a little goes a long way.

50g Agrocybe Aegerita (also called Black Poplar mushrooms)
50g Agaricus Blazei Murrill (also called Mushroom of the Sun)
50g Morchella Esculenta (also called Morel mushrooms)
50g Hedgehog Hydnum
50g Auricularia Auricula-Judae (also called Black Wood Ear mushroom)
50g Shiitake
6 Chinese sausages (sliced thinly)
3 cups of glutinous rice
4 tbsp of sesame oil
1 large onion (chopped)

(1) Re-hydrate the mushrooms by pouring boiling hot water over them, and letting them soak for 2 hrs.

(2) Cook 3 cups of glutinous rice for 4 minutes in a pressure cooker with 3.5 cups of water (used to soak the mushrooms.

(3) Heat up 4 tbsp of sesame oil and brown the chopped onions. Add in the sliced Chinese sausages. Saute till edges crisp up and blisters form on the slices.

(4) Add in the re-hydrated mushrooms. Saute till steaming hot.

(5) Add in the glutinous rice. Saute till steaming hot.

(6) If the glutinous rice is not soft enough, transfer into a large bowl. Add 4 tbsp of water. Microwave for 20 minutes.

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