Pearl Oyster Mushrooms
Ingredients
- Dried Pearl Oyster Mushrooms 1 oz
- Water (hot) 3 cups + extra for soaking
- Olive Oil 2 tbs
- Basmati Rice 1 1/2 cups
- Yellow Onion (diced) 1 small
- Garlic (minced) 3 cloves
- Hatch Chilis (seeded and chopped) 2
- Crushed Tomatoes 1 cup
- Madeira Wine 1/2 cup
- Kosher Salt 1 tsp
- Fresh Basil (chopped) 1/4 cup
Instructions
Rehydrate Your Mushrooms
- Put dried mushrooms in a bowl and cover with hot water. Push down gently.
- Let soak for 20 minutes until tender.
- Strain through fine mesh, reserve liquid.
- Rough chop mushrooms and set aside.
Toast the Rice
- Heat olive oil in a medium saucepan.
- Add rice and stir until lightly golden and aromatic.
- Remove rice and set aside.
Build Flavor
- In the same pan, add onion and sauté until translucent.
- Add garlic and Hatch chilis, cook until fragrant.
- Add chopped mushrooms and sauté 2–3 minutes.
- Deglaze with Madeira wine and reduce by half.
Simmer
- Add crushed tomatoes, reserved mushroom liquid, and salt. Bring to a simmer.
- Add toasted rice, stir once, cover, and reduce heat.
- Cook 15–18 minutes until rice is tender and liquid is absorbed.
Finish & Adjust
- Remove from heat and let sit covered for 5 minutes.
- Fluff with fork, fold in fresh basil.
- Adjust salt if needed.
Serve
ENJOY!!