I ran across this recipe at the library while browsing through some cookbooks. I hadn’t realized author Masaharu Morimoto was the Iron Chef until I looked him up at home—I had never seen the show. Not being much for TV chefs, I would have just skipped over this recipe.
Candidly, it’s a disappointing dish. It’s posted, though, because others may enjoy it. Don’t get me wrong, the Feral Cooks love every kind of mushroom, cooked in just about every way, but the curry power just wasn’t the right fit.
I pretty much followed his recipe, with minor changes.
What you’ll need
- 3T unsalted butter (substitute in fake butter to make this vegan)
- 1 small shallot, minced
- 0.75 lbs (365g) various mushrooms (I used enoki, oyster and portabella)
- 1 cup cooked white rice
- 1T white wine (I used sake)
- 2T Madras curry powder (I would think most curry powders would work)
- Salt and ground black pepper
- Scallion greens, sliced or fried shallots (for garnish)
What to do
Melt the butter in a large frypan over medium-high heat. When the butter’s melted and the pan is hot, add the shallot and sauté it for a minute, before adding the garlic and mushrooms. Continue sautéing for a couple more minutes until the mushrooms begin to soften and start shedding water.
Stir in the cooked rice and cook the mixture for 2 more minutes. Add the wine and curry powder, stirring well to ensure everything is evenly distributed. Salt and pepper, to taste—it will definitely need both.
Serve hot or warm.
Look forward to trying as we’ve been enjoying mushrooms the last few weeks.
Great! Hope you enjoy it. Enokis work well with this recipe–they’re my favorites. They should be available at most Asian markets.