It is a blessing when we can find wild edible mushrooms and cook them into something delicious!? The answer is focus.
Times are different. Changing fast. Especially my childhood which is different from now. I had a hard time finding wild edible mushrooms.
Natural forest areas are getting harder to find. Meanwhile, wild edible mushrooms need fertile soil that is natural without chemical contamination.
The last time I could directly find wild edible mushrooms was when I was little with my late mom. I really miss those times.
Currently, wild mushrooms cannot be cultivated. So, if we find them in the market, then it is a lucky day.
Luckily, today there was a regular vegetable seller who came to my house and offered edible wild mushrooms. She sold me two types of wild mushrooms.
These are all the edible mushrooms that I bought for $2. I am very happy with what I got. It is worth it!
So, I will share about a traditional grilled rice menu that I made from mushroom ingredients!
This grilled rice is very authentic with its aroma. In addition to the rich taste of spices and herbs, banana leaves that wrap the ingredients add a distinctive aroma to the overall taste.
When banana leaves are grilled, they will release fragrant natural oils. So, it will enhance the delicious taste of food wrapped in banana leaves.
In addition to these things, basil leaves also play an important role in the taste. Basil leaves will divert the unpleasant smell of mushrooms so that the final taste of the dish becomes delicious.
THE INGREDIENTS
FOR RICE
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2 cups of rice
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2 cups of water
FOR BLANCHING MUSHROOMS
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1 tsp of salt
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enough water to blanch mushrooms
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3 bay leaves
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3 kaffir lime leaves
FOR MUSHROOM SPICES AND HERBS
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5 cloves of red garlic, sliced
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2 stalks of lemongrass, flattened
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100 grams of basil leaves
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3 bay leaves
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3 kaffir lime leaves
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1/2 tsp of salt
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1/2 tsp of sugar
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1 tbsp of plant-based butter
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optional: 50 grams of green chillies
COOKING INSTRUCTIONS
PREPARE MUSHROOMS
Remove the outer skin of the mushrooms, as well as any rotten parts of the mushrooms because mushrooms can easily rot in the hot air at home. Also, wash them well.
BLANCH MUSHROOMS
Boil water with salt, then add mushrooms with bay leaves and kaffir lime leaves. Cook for 3 minutes. This blanching method is to remove dirt that is still stuck to the mushrooms and also remove the earthy smell that sticks to the mushrooms.
After the mushrooms are finished being blanched, drain and set aside.
COOK SPICES AND HERBS
Heat a little vegetable oil. Then add sliced garlic, sliced shallots, sliced chilies, bay leaves, kaffir lime leaves, and also flattened lemongrass. Stir-fry them until they smell good.
Add plant-based butter (margarine), salt, and sugar. Stir them well.
COOK MUSHROOMS & BASIL
Add the blanched mushrooms, then cook for 3 minutes.
Just before removing, add basil. Stir briefly until the basil wilts, then remove them.
WRAPPING THE RICE
Prepare the rice, stir-fried mushrooms, and banana leaves. For the banana leaves, measure about two hand spans for one portion of grilled rice.
On a banana leaf, add rice and tidy it up, then add stir-fried mushrooms, and finally, add more rice.
Then, roll the filling in the banana leaves. Then tie both ends of the banana leaves using toothpicks.
GRILL RICE
Prepare a grill. Here, I only use a non-stick teflon.
Grill the rice that has been wrapped in banana leaves. Grill for 3 minutes per side.
SERVING
Serve the grilled rice while it is warm. For a beautiful presentation, the grilled rice can be cut into two parts like the pictures I present here.
I didn't even think that the menu of mushrooms was so delicious! Even my husband said that this grilled rice can be sold in cafes.
Would you like to try this grilled rice that has a heavenly taste and aroma? Enjoy this delicious dish online. 😊 I'm glad you visited my blog. See you. ❤️❤️❤️
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ALL PHOTOS ARE MY OWN PROPERTIES TAKEN BY MYSELF.
Best Regards,
Anggrek Lestari
Who is Anggrek Lestari?
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