two cups of long grain rice
one cup of Haitian black mushrooms (dried)
two finely chopped cloves of garlic
four tablespoons of butter
salt, pepper and a little thyme
Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes. Soak the heads in a separate cup of hot water. Sauté the rice and garlic in butter then add all other ingredients including the water used to soak the mushrooms (discard the mushroom stems which are inedible). Cook for 20 minutes.
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