50g dried shitake mushrooms
400g mixed mushrooms (we used swiss brown and button)
1 1/3 cup jasmine rice
2tbs toasted sesame seeds
2tsp dulse flakes
Juice of 1 lemon
2tbs tamari soy sauce
2tbs peanut oil
2 garlic cloves
5cm ginger, finely grated
1 bunch green shallots, white part finely chopped, green part thinly sliced on the angle
1 tbs extra virgin sesame oil
¼ cup hoisin sauce
1 butter lettuce, leaves separated
1 (100g) small daikon, thinly sliced on the round
1 small red chilli, thinly sliced
Place shitake in a bowl and cover with warm water. Set aside for 30 minutes to rehydrate. Drain and finely chop with half the mixed mushrooms. Thinly slice remaining mushrooms. Set both aside until needed.
Meanwhile place rice and 2 cups cold water in a small saucepan over high heat. Bring to the boil then cover with a lid and reduce heat to low. Cook for 12 minutes or until rice is tender and cooked through. Use a fork to fluff rice. Add sesame seeds and dulse flakes, cover and set aside to keep warm.
To make the dipping sauce combine soy sauce and lemon juice in a bowl.
Heat 1tbs peanut oil in a large fry pan or wok over high heat. Add thinly sliced mushrooms and cook for 4 minutes or until golden. Transfer to a plate. Return wok to heat with remaining 1 tbs oil. Add garlic, ginger and the white part of the shallot and cook for 2-3 minutes or until softened. Add chopped mushrooms and cook for 5 minutes or until slightly softened. Add hoisin and sesame oil and mix to combine. Gently fold through daikon and reserved cooked sliced mushrooms.
Divide mushroom mixture and rice between lettuce leaves. Scatter with green shallot and chilli and serve with dipping sauce alongside.
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