Cook 30 mins
Serves 10 People
Prep 20 mins
Ingredients
- 10g Essential Cuisine Wild Mushroom Glace
- 500g mixed fresh mushrooms, button, oyster
- 150ml light soy sauce
- 30g brown sugar
- 25ml oyster sauce
- 20g Essential Cuisine Aromatic Base
- 150ml plant based butter
- 50g garlic, peeled and chopped
- 925g uncooked Gallo Sustainable Basmati Rice, rinsed and drained
- Sesame oil
To serve
- Kecap manis
- Sliced spring onion
Method
1. Stir the soy sauce, sugar, oyster sauce, Wild Mushroom Glace and Aromatic Base into 1 litre of warm water. Slice the button mushroom and roughly break up the oyster mushrooms.
2. Heat a large casserole dish over a medium heat. Add half the butter, when hot, fry the fresh mushrooms until just golden. Set aside and repeat with the shiitake mushrooms.
3. Add the remaining butter to the pot and add the garlic. Fry until golden, then add the uncooked Gallo Sustainable Basmati Rice. Lightly sauté for 2 minutes to toast the grains.
4. Pour in the pre-prepared 1 litre of liquid (see step 1) and bring to a boil over a medium heat. Drizzle sesame oil around the edges of the pot, so it runs down the
insides, then cover and turn down the heat to low. Cook for 15 minutes, until the rice has absorbed the liquid and almost cooked.
5. Scatter the mushrooms over the rice and replace the lid. Turn the heat to high again and cook for about 2 minutes, until sizzling and a crust forms on the bottom. Remove from the heat and let stand for 5 minutes.
6. To serve, fluff up the rice with chopsticks. Drizzle with the kecap manis, sesame oil and finish with the spring onion.
