Steamed Mushrooms with Ginger and Sticky Rice

Name: Steamed Mushrooms with Ginger and Sticky Rice
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 tablespoons extra virgin olive oil; ¼ cup sugar; ⅔ cup sticky (sometimes also called glutinous) rice 2 cups mixed fresh mushrooms, preferably equal parts enoki, shiitake, honshimeji, oyster, and maitake, trimmed and sliced as necessary; Salt; ¼ cup minced fresh ginger; ½ cup good sake, preferably Pride of the Village Sake; 8 fresh mint leaves; ¼ cup rice vinegar, plus more as needed

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The method of “steaming” the mushrooms here is actually a style of poaching that keeps in all the flavors. When paired with the syrupy ginger dressing, the mushrooms are heavenly, a spectacular side dish or the perfect centerpiece for a vegetarian meal.

Ingredients

⅔ cup sticky (sometimes also called glutinous) rice 2 cups mixed fresh mushrooms, preferably equal parts enoki

Asia
Main course
Vegan
Gluten-free

Method

Rinse the rice, then soak it in water to cover for at least 1 hour (24 hours is also fine). Prepare a steamer. Drain the rice, then wrap in cheesecloth and put in the steamer above boiling water. Steam until tender, about 30 minutes.
Put the mushrooms in a small pot with about ½ cup