Three Mushroom Claypot with Oyster, Chestnut and Enoki Mushrooms
If you're looking for comfort food, you've come to the right place...
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 1 tbsp cornflour
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 ½ tsp salt
- 1 tsp caster sugar
- 120g oyster mushrooms
- 120g chestnut mushrooms
- 120g enoki mushrooms
- 2-3 tbsp sesame seed oil
- 6 spring onions, trimmed and sliced at an angle
- 1-2 shallots or ½ small onion
- 2 garlic cloves, crushed
- 230g long grain rice, washed
- 720ml good quality vegan vegetable stock
Method
- 1
Mix together the cornflour, soy, rice vinegar, salt and caster sugar to make a marinade, then set the mixture aside.
- 2
Clean the mushrooms and slice them into large pieces (enoki can be torn into small clumps). Mix the mushrooms and the marinade together, and set aside.
- 3
Heat half of the sesame oil in a pan and add the mushrooms, leaving them to fry until they start to brown, before adding two-thirds of the spring onions. Mix together and set aside.
- 4
Heat the remaining sesame oil in a heavy bottomed pan (use a claypot if you have one) and add the finely chopped shallot and crushed garlic. Sauté until golden brown.
- 5
Add the rice and sauté for a further minute, before adding the stock. Cover the pan and do not stir, leaving it for 10-12 minutes until the rice is tender.
- 6
Remove the lid, and add the mushroom mixture on top of the rice, together with any liquid. Replace the lid and leave to cook for a further two minutes.
- 7
Scatter the remaining spring onions over the top, then bring to the table in the claypot, or divide onto plates to serve.
Three Mushroom Claypot with Oyster, Chestnut and Enoki Mushrooms was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 tbsp cornflour
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 ½ tsp salt
- 1 tsp caster sugar
- 120g oyster mushrooms
- 120g chestnut mushrooms
- 120g enoki mushrooms
- 2-3 tbsp sesame seed oil
- 6 spring onions, trimmed and sliced at an angle
- 1-2 shallots or ½ small onion
- 2 garlic cloves, crushed
- 230g long grain rice, washed
- 720ml good quality vegan vegetable stock
- 1
Mix together the cornflour, soy, rice vinegar, salt and caster sugar to make a marinade, then set the mixture aside.
- 2
Clean the mushrooms and slice them into large pieces (enoki can be torn into small clumps). Mix the mushrooms and the marinade together, and set aside.
- 3
Heat half of the sesame oil in a pan and add the mushrooms, leaving them to fry until they start to brown, before adding two-thirds of the spring onions. Mix together and set aside.
- 4
Heat the remaining sesame oil in a heavy bottomed pan (use a claypot if you have one) and add the finely chopped shallot and crushed garlic. Sauté until golden brown.
- 5
Add the rice and sauté for a further minute, before adding the stock. Cover the pan and do not stir, leaving it for 10-12 minutes until the rice is tender.
- 6
Remove the lid, and add the mushroom mixture on top of the rice, together with any liquid. Replace the lid and leave to cook for a further two minutes.
- 7
Scatter the remaining spring onions over the top, then bring to the table in the claypot, or divide onto plates to serve.
If you're looking for comfort food, you've come to the right place...
Three Mushroom Claypot with Oyster, Chestnut and Enoki Mushrooms was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
