Tag: fried rice

Foraged Hedgehog Mushroom Fried Rice

Foraged Hedgehog Mushroom Fried Rice

Foraged Hedgehog Mushroom Fried Rice

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Peas, Carrots, Egg, Garlic, Ginger
Sherry, Soy Sauce, Sesame Oil, Oyster Sauce
Peanuts, Scallions, Cilantro

When a box of freshly foraged hedgehog mushrooms arrives from coastal California, still carrying the scent of pine and damp earth, they deserve more than a quick sauté.

Their meaty velvety texture and nutty woodsy flavor shine in this fried rice recipe, where they are carefully browned and deglazed with sherry before joining tender carrots, sweet peas, and fluffy scrambled eggs. Each bite balances the earthy mushrooms, enhanced by toasted peanuts, fragrant cilantro, and brown rice seasoned with soy sauce, oyster sauce, and toasted sesame oil.

Foraged Hedgehog Mushrooms Video

Hedgehog mushrooms are easy to recognize thanks to the tiny, soft “teeth” beneath their caps instead of gills, a distinctive feature that makes them approachable even for those new to foraging wild mushrooms.

These particular hedgehogs were foraged along a fire road at the south end of Fort Bragg, California, where cool air, fog, and seasonal rains create ideal growing conditions.

Hedgehog mushrooms range from pale cream to soft apricot and light orange, with slightly wavy caps and dense, sturdy flesh. They grow on the forest floor (see video) near oak, pine, and fir trees, usually scattered along trails and clearings rather than in tight clusters. Their main season runs from fall through early winter.

How to cook Hedgehog Mushrooms

Hedgehog Mushroom Fried Rice Recipe

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Curried Pork Fried Rice

Curried Pork Fried Rice
Red and Green Bell Pepper
Scallion, Napa Cabbage, Bean Sprouts

Heat peanut oil in a wok or large pan over high heat. Add minced ginger, garlic and thinly sliced scallions. After about a minute add diced bell pepper. When the bell pepper starts to soften, add shredded Napa cabbage and thick sliced scallions. The last vegetable to add is the bean sprouts. Then add cold cooked white rice and mix thoroughly.
The Sauce:
All toasted sesame oils are not alike. La Tourangelle makes a sesame oil that is far superior. This producer partners with one of the oldest Japanese oil mills. The oil is crafted in central Japan strictly following 270-year-old traditional methods. The quality of sesame oil varies depending on the quality of the seeds, and the length and temperature of the toasting process. La Tourangelle’s Japanese partner uses only the freshest, highest quality seeds that are painstakingly cleaned and slow toasted.

In addition to the delicious sesame oil, it is the curry powder and fish sauce that give this fried rice its standout flavor! The sauce is made with 2 parts toasted sesame oil, 2 parts low-sodium soy sauce, 1 part fish sauce, 1 part curry powder. Trader Joe’s has a nice curry powder containing: cumin, turmeric, coriander, chili, mustard, cardamom, ginger, nutmeg, cayenne, cinnamon, black pepper, and saffron. They recommend toasting the powder first, in a dry skillet for best flavor.
After adding the rice to the vegetables then toss the sauce into the rice mixture. (When we were in Thailand a few years ago I became addicted to fried rice for breakfast. One of the components of Thai fried rice is fish sauce, which gives it a unique flavor).

I cook the ground pork in a separate pan. I use my ceramic titanium nonstick Scanpan, and do not add any oil. Season with a little salt and pepper, break up the pork, yet still leave it in bite-sized clusters. Drain the cooked pork in a colander. Gently toss the pork with the rice mixture.
Curried Pork Fried Rice

Serve with hot sauce on the side. Cilantro garnish.
From My Garden

Queen Elizabeth grandiflora rose (pink)
Wildfire hybrid tea rose (bright orange)
Julia Child floribunda rose (yellow)
Lavender sprigs