Lugaw with Beech Mushroom Conserva
serves 4-6
Ingredients
Beech Mushroom Conserva
4 oz Beech mushrooms - trimmed and cleaned
As needed - 1/4 c Grapeseed oil or any neutral oil (need enough to cover the mushrooms) fish sauce
1/4 c white distilled vinegar
4 ea bay leaves
8 ea garlic cloves
Lugaw
2 qts chicken stock (this amount may take more or less depending on desired consistency)
1/2 c medium grain rice
2 tbsp vegetable oil
2 tbsp ginger, minced
2 tbsp garlic, minced
1⁄2 cup onion, small dice
As needed fish sauce
As Needed salt and black pepper
Garnish
1 tbsp scallions, sliced
1 tsp fried garlic
1 ea soft poached egg
1 ea lemon wedge
Preparation
Beech Mushroom Conserva
1. Combine mushrooms, oil, bay leaves, and garlic in a pot. On medium heat, bring oil up to 185°F and hold for at least 8 minutes, or until mushrooms are cooked, then turn off.
2. Season with fish sauce and vinegar and allow to cool at room temperature.
Lugaw
1. In a 4 qt pot, sweat onions, ginger, and garlic. Season with salt and pepper.
2. Add rice and stir until well incorporated with vegetables. Add about half of the amount of broth, bring to a boil and cut to a simmer. Cook until rice is tender. Add broth until desired consistency is achieved (thicker porridge or looser soup consistency). Season with fish sauce.
Garnish
3. Pour arroz caldo into a bowl, top with scallions, fried garlic, mushroom conserva, and add lemon as desired....enjoy!
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