Recipe Inspiration

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, Essential Cuisine Wild Mushroom Glace and Essential Cuisine Aromatic Base in 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 shitake mushrooms.

3. Add the remaining lard to the pot and add the garlic. Fry until golden, then add the rice. Lightly sauté for 2 minutes to toast the grains.

4. Pour in 1 litre of water and the mushroom stock 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 uncooked Gallo Sustainable Basmati 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.