Green chef Manon Fleury, who has just completed a residency at Perchoir Ménilmontant, stands out for her amazing plant-based cuisine, where even the basic button mushroom becomes a king’s dish, as in this soup (congee) with mushrooms, herbs and rice from the Camargue, of Chinese origin. A complete dish served for breakfast in Asia, also perfect for a winter dinner, with some vegetables.
Preparation: 45 mins. Soaking: 2 hours minimum, 12 hours (ideally).
Cooking: from 1h30 to 2 hours.
Ingredients for 6 people. 1 kilo button mushrooms or mushroom trimmings (especially those that are a little damaged), 500 g long Camargue rice, 5 liters of mushroom soup or water, 12 oyster mushrooms, 15 g fresh ginger, ½ bunch of coriander vietnamese (or parsley or chives), 20 g blond sesame, 1 tbsp. at s. sesame oil, 1 tbsp. at s. deodorized sunflower oil, 1 tbsp. at s. cider vinegar, fine salt. The day before, soak the rice for 12 hours at room temperature in a large volume of water.
Preparation
The consumed (to be prepared the same day). Cut off the hard end of the feet, then wash the
mushrooms and coarsely chop them. Place the mushroom pieces in a blender, add enough water, salt. Mix for 30 seconds to obtain a mixture that is not too smooth. Pour it into a large saucepan and heat over medium heat for 5 to 10 minutes, stirring regularly with a whisk. Lower the heat, stop whisking and continue cooking for about 10 minutes. Strain the broth through a strainer lined with cheesecloth to obtain a clear mushroom broth. Solid material can be
recovered and eaten mashed with the congee.
Rice. Drain and rinse the rice in cold water. Pour it into a large saucepan with the
5 liters of water or broth and heat over very low heat for 1h30 to obtain a fairly fluid consistency or 2 hours for a more compact consistency.
Peel and finely chop the ginger (to use as a condiment). Chop the cilantro. Brown the sesame in a dry skillet over low heat.
The mushrooms. Cut off the end of the foot of the oyster mushrooms and pass them under a stream of clear water. Pat them dry gently with a towel. Keep them whole or cut them in half lengthwise, then brown them in a pan over medium heat with a drizzle of sunflower oil. Remove the mushrooms to a salad bowl, add the sesame, sesame oil, cider vinegar, ginger and salt, mix.
You have 39.14% of this article left to read. The following is for subscribers only.