8 oz (225 g) hedgehog fungus or substitute (see method)
10 oz (300 g) cold cooked rice
3 large cloves garlic, crushed
2 - 3 sage leaves
1 oz (20 g) butter
3 tbsp light olive oil
1 tbsp finely chopped parsley
salt and pepper
10 oz (300 g) cold cooked rice
3 large cloves garlic, crushed
2 - 3 sage leaves
1 oz (20 g) butter
3 tbsp light olive oil
1 tbsp finely chopped parsley
salt and pepper
method
1. Cook the rice until tender the day before you plan to serve this dish and chill in the refrigerator in an airtight container; take it out of the refrigerator 30 minutes before cooking to bring to room temperature. Trim, briefly rinse and dry the mushrooms with kitchen paper.
2. If you cannot gather your own wild fungus (this is one of the safest wild mushrooms to gather as it is extremely difficult to confuse with any of the inedible fungi) use very fresh closed cap brown or white button mushrooms. Cut fresh hedgehog mushrooms or the larger cultivated variety in half and then slice; slice the trimmed stalks. Heat the oil and butter for 30 seconds in a wok or large frying pan with the garlic and sage leaves.
3. Turn up the heat to high, add the rice and 1 tsp salt and stir-fry for 2 minutes. Reduce the heat and break up any rice that has stuck together; continue doing this for 4-5 minutes while the rice heats through. Season to taste.
4. Place the sliced mushrooms on top of the rice and sprinkle with parsley.
2. If you cannot gather your own wild fungus (this is one of the safest wild mushrooms to gather as it is extremely difficult to confuse with any of the inedible fungi) use very fresh closed cap brown or white button mushrooms. Cut fresh hedgehog mushrooms or the larger cultivated variety in half and then slice; slice the trimmed stalks. Heat the oil and butter for 30 seconds in a wok or large frying pan with the garlic and sage leaves.
3. Turn up the heat to high, add the rice and 1 tsp salt and stir-fry for 2 minutes. Reduce the heat and break up any rice that has stuck together; continue doing this for 4-5 minutes while the rice heats through. Season to taste.
4. Place the sliced mushrooms on top of the rice and sprinkle with parsley.
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