Mastering the Art of Sauteing Wild Mushrooms: A Delicacy

Creating a gourmet dish that highlights the unique flavors of wild mushrooms is an art that deserves to be explored. In this article, we will guide you through the process of sautéing wild mushrooms with red rice, roasted garlic, and fresh rocket. This dish, inspired by a rice-based salad we created for autumn and winter, is simple to prepare yet incredibly flavorful. Whether enjoyed as a warm dinner or a refreshing lunch the next day, this recipe is sure to delight.

Ingredients

Extra-virgin olive oil 1 garlic bulb 500g/1lb 2oz/2 cups Carmargue rice (or wild rice or brown rice) 400g/14oz wild mushrooms (such as chanterelles or trompettes de la mort) Knob of vegan butter 2 tbsp white wine 200g/7oz rocket (arugula) Salt and freshly ground black pepper

Dressing suggestion: Tarragon dressing

1 banana shallot, very finely chopped 100ml/3fl oz/shy cup sherry vinegar 200ml/7fl oz/shy cup extra-virgin olive oil 1 tbsp chopped tarragon Pinch of salt Whisk all the ingredients together in a bowl until combined. Leave to infuse for at least 30 minutes before serving.

Preparation and Cooking

Step 1: Roast the Garlic

Preheat your oven to 150°C/300°F/gas mark 2. Drizzle a little olive oil on the garlic bulb, wrap it in foil, and roast it in the oven for 30-40 minutes. Once roasted, remove from the oven and let it cool. Once cooled, squeeze the garlic from its skin; it should come out almost as a paste.

Step 2: Cook the Rice

Rinse the rice well under cold running water in a pan, cover with water, add salt, and bring to a boil. Cook for about 30 minutes or until the grains begin to break up. Drain the cooked rice and set it aside. Substitute with wild rice or brown rice if you do not have Carmargue rice available.

Step 3: Prepare the Wild Mushrooms

Brush off any soil from the wild mushrooms with a small clean paintbrush, then pick them apart into smaller pieces. Chanterelles can be split in half by holding the mushroom from the cap and pulling apart. Ensure not to overcrowd the pan as the mushrooms need to be cooked quickly.

Step 4: Sauté the Mushrooms

Heat the butter and a splash of olive oil in a wide frying pan over a high heat. Add the first batch of mushrooms and stir them around so they are coated in oil and butter. Cover with a lid for 30 seconds. Remove the cooked mushrooms onto a plate. Repeat with the second batch of mushrooms. Return all the cooked mushrooms quickly to the pan. Add the garlic and white wine, then season well with salt and pepper. Continue cooking for an additional 30 seconds until the wine has evaporated.

Step 5: Combine Mushrooms and Rice

Pour the sautéed mushroom mixture into the cooked rice and mix well. Season to taste with salt and pepper if necessary.

Step 6: Assembly and Serving

To serve, arrange the salad on serving plates and top with a handful of fresh rocket. For an extra touch of flavor, drizzle the tarragon dressing over the salad just before serving.

Tarragon Dressing

The sweet aniseed tones of tarragon complement root vegetables perfectly. Using it in a dressing helps strike a delicate balance without overpowering the flavors. Whisk together the finely chopped banana shallot, sherry vinegar, extra-virgin olive oil, chopped tarragon, and a pinch of salt in a bowl. Let the dressing infuse for at least 30 minutes before serving.

This dish is a versatile and gourmet choice for winter feasts or a refreshing lunch. Enjoy its delicate flavors with a side of French Carmargue rice or any type of rice you have on hand. With a bit of practice, you will master the art of sautéing wild mushrooms and create a delightful culinary experience for your guests.