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Rainbow Mushroom Red Rice Stew
Vegan | Contains Gluten | Dairy-Free | No garlic/onion
The legendary matsutake mushrooms that dwarved my hand! These are organic and command a high price in Japan.
During my second trip to Bhutan in 2015, we stayed in a guesthouse owned by a culinary enthusiast. There, we spent languid hours in the humble but well-equipped kitchen exchanging cooking tips and recipes. The highly prized matsutake mushrooms were in season then so we bought a kilogram of them to cook a meal for our hosts.
I made a mushroom and asparagus puree with Bhutanese red rice and blistered tomatoes, and till this day, I can still remember the clean earthly aroma of this comforting dish! I guess it’s befitting to add this to our seasonal menu this time! Inspired by the very pricey cordyceps harvested in Bhutan, I have added cordyceps militaris (the cultivated version of the cordyceps sinesis) to the dish for more nourishment and depth of flavour from the herbs. The overall texture is also softened further to make it a smoother stew, uplifted by red and black beans, green lentils, carrots, potatoes and sweet potatoes. Think colour, clean, and comfort—that’s our Rainbow Mushroom Red Rice Stew for you!
Ingredients: Vegetable stock, Bhutanese red rice, king oyster mushrooms, oyster mushrooms, shiitake mushrooms, bunashimeiji mushrooms, carrots, potatoes, sweet potatoes, soybeans, red beans, black beans, green lentils, barley, tofu, ginger, coriander, sesame oil, goji berries, dangshen, cordyceps militaris (flower), salt
Condiments: Chopped green chillies and thingey (Bhutanese spice)