This dish doesn't take any flavour away from the main ingredient — the mushroom — it celebrates it. I used the water from soaking the dried mushrooms to further infuse the Reishi wild rice.
I absolutely adore wild rice. It has a really nice chewy texture, it is a source of plant-based protein, it is completely gluten free, and it makes a delicious alternative to white rice. The Brazil nut, lemon and parsley truffle cream adds a freshness against the earthier tones of the main dish, for perfect balance.
Reishi-Infused Wild Rice with Shiitake & Porcini, Parsley, Lemon and Brazil Nut Cream
Reishi-Infused Wild Rice
Ingredients1/2 cup wild rice 1/2 cup dried shiitake & porcini mushrooms 1 tbsp. Sun Potion Reishi mushroom powder 1 tbsp. coconut oil 1 tbsp. gluten-free soy sauce / tamari 1 tbsp. maple syrup 1 tsp. lemon juice Pinch sea salt |
MethodSoak the dried mushrooms for 2 minutes in cold water, drain, and keep the soaking water to one side. Cook the wild rice for around 45 minutes using the reserved mushroom water plus 1 1/2 cups boiling water. Bring to a boil, then simmer until chewy. When the rice is cooked, set it aside to cool for a few minutes before stirring through the Reishi powder. Heat a wok, add the coconut oil and let it melt. Once hot, add the mushrooms and stir-fry for a few minutes, then add the maple syrup. Caramelise slightly, then remove from the heat and add the tamari or soy sauce. Add the lemon juice, then gently fold the infused rice through the mushrooms. |
Parsley, Lemon & Truffle Brazil Nut Cream
Ingredients1/4 cup Brazil nuts (soaked for 8 hours) 1/4 cup filtered water 1/2 tsp. truffle oil 1 tsp. olive oil 1/4 cup chopped fresh parsley Zest of 1 lemon Juice of 1 lemon Pinch sea salt 1/2 tsp. crushed black pepper |
MethodBlend all the ingredients until smooth. Season with salt and pepper to taste and store in an airtight glass container until ready to serve. Keeps 3–5 days in the fridge. |
Toppings
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1/2 cup pea shoots 1 tbsp. chopped Brazil nuts Fresh parsley Salt & pepper to taste |
Plating
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Place a mould ring in the centre of each plate and spoon in a little of the Brazil nut cream. Fill the mould with the infused mushroom rice on top of the cream base, and drizzle a little more cream around the mould. Add pea shoots on top of the rice, sprinkle with chopped Brazil nuts and finish with fresh parsley. Remove the mould, finish with a final pinch of salt and cracked black pepper, and serve immediately. |
Images by Kelly Mason
Frequently Asked Questions
What does Reishi taste like in a savoury dish?
Reishi is earthy and pleasantly bitter, which is why it works folded through wild rice alongside shiitake and porcini rather than in something sweet.
Why keep the mushroom soaking water?
It carries a lot of the dried mushrooms' flavour. Cooking the rice in it is what gives the dish its depth.
Can I make the Brazil nut cream ahead?
Yes — it keeps 3–5 days in an airtight jar in the fridge.
Is this dish vegan and gluten free?
Yes, provided you use a gluten-free tamari in place of regular soy sauce.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
