If you’re looking to create a dish that combines earthy, umami-rich flavours with a touch of foraged goodness, this recipe is perfect for you. Featuring Jelly Ear mushrooms soaked in soy sauce and paired with fluffy rice and tender Hogweed, it’s a simple yet elegant dish that showcases the best of natural ingredients.
Ingredients:
- 1 handful of Jelly Ear mushrooms (Auricularia auricula-judae)
- Soy sauce (enough to soak the mushrooms)
- 250g rice
- 300g boiling water
- 1 tsp salt
- 20ml mirin
- Fresh Hogweed shoots
Method:
1. Prepare the Mushrooms
The night before, place the Jelly Ear mushrooms in a bowl and cover them with soy sauce. Let them soak overnight. The mushrooms will absorb the soy sauce, becoming beautifully flavoured and tender.
2. Cook the Rice
Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch, ensuring your rice is light and fluffy. Add the washed rice to a pan with 300g of boiling water, 1 tsp of salt, and 20ml of mirin.
Bring the mixture to a boil, then cover with a lid and place in a preheated oven at 170°C (340°F) for 20 minutes. Once the rice has absorbed all the water, remove it from the oven. Dice half of the soy-soaked mushrooms and mix them into the rice. Cover the pot with the lid again and let the rice steam on the side for a few minutes.
3. Cook the Remaining Mushrooms and Hogweed
Heat a separate pan over medium heat. Add the remaining Jelly Ear mushrooms and fresh Hogweed to the pan. Cook gently until the Hogweed wilts down and the mushrooms are heated through, releasing their rich, savoury aroma.
4. Assemble the Dish
Spoon the rice into serving bowls, creating a bed for your wilted Hogweed and mushrooms. Pile the Hogweed mixture on top of the rice for a visually appealing presentation and an added layer of flavour.
Tips for Foraging Jelly Ears and Hogweed
If you’re new to foraging, make sure you identify Jelly Ears and Hogweed correctly. If you’re unsure click on the links to read more about these species.
Always gather from clean, pesticide-free areas and in moderation, leaving plenty for wildlife.
This dish is perfect for adventurous food lovers and those who appreciate the art of foraging. The soy-soaked mushrooms add a burst of umami, while the mirin lends a subtle sweetness to the rice. Enjoy this wholesome, nature-inspired creation!
Happy cooking!
