Name: Mushroom and pine nut brown rice bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gm (2 cups) brown rice; 3 tsp sesame oil; 30 gm (about 6cm) ginger, finely grated; 80 ml (⅓ cup) light soy sauce; 80 ml (⅓ cup) grapeseed oil; 3 packets (about 150gm each) mixed mushrooms, such as shiitake, shimeji and wood ear, coarsely chopped; 2 garlic cloves, finely chopped; 1½ tbsp caster sugar; 60 ml (¼ cup) rice wine vinegar; 4 eggs; 40 gm (¼ cup) pine nuts; 1½ tbsp roasted sesame seeds; Torn roasted nori, thinly sliced spring onion and gochujang (see note), to serve

Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.

Ingredients

400 gm (2 cups) brown rice

3 tsp sesame oil

30 gm (about 6cm) ginger, finely grated

80 ml (⅓ cup) light soy sauce

80 ml (⅓ cup) grapeseed oil

3 packets (about 150gm each) mixed mushrooms, such as shiitake, shimeji and wood ear, coarsely chopped

2 garlic cloves, finely chopped

1½ tbsp caster sugar

60 ml (¼ cup) rice wine vinegar

4 eggs

40 gm (¼ cup) pine nuts

1½ tbsp roasted sesame seeds

Torn roasted nori, thinly sliced spring onion and gochujang (see note), to serve

Method

1.Cook rice in a large saucepan of salted boiling water until tender (18-20 minutes), drain, add sesame oil and half the ginger and soy and season to taste. Cover and keep warm.

2.Meanwhile, heat 2 tbsp grapeseed oil in a large frying pan over high heat, add mushrooms, sauté until tender (1-2 minutes), then transfer to a bowl with a slotted spoon. Add 1 tbsp grapeseed oil to pan with garlic and remaining ginger, season to taste, and sauté until fragrant (1-2 minutes). Sprinkle in sugar, allow to caramelise (1 minute), then deglaze with vinegar and remaining soy. Stir in mushrooms, season to taste, and return to bowl.

3.Wipe pan clean, then heat remaining grapeseed oil over high heat. Fry eggs until crisp on the bottom and whites are just cooked (1-2 minutes).

4.Meanwhile, coarsely crush pine nuts and sesame seeds with mortar and pestle.

5.Divide rice among bowls, top with mushrooms, pine nut mixture, nori and spring onion and serve with gochujang.

Gochujang is available from Asian supermarkets.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

Instagram

Styling by Emma Knowles

Ingredients

Method

Related stories