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Mushroom Hash with Black Rice & Chorizo

Mushroom Hash with Black Rice & Chorizo

Mushroom Hash with Black Rice & Chorizo

Serves 6

½ cup Cascina Belvedere black rice    
3 Tbsp extra virgin olive oil (EVO)    
1 red onion or 2 shallots, finely chopped
2 celery stalks, finely chopped
1kg mushrooms, chopped
2 cloves garlic, crushed
¼ cup Wrights chardonnay verjuice    
20g Gigante porcini , soaked in warm water, chopped
1 tsp fresh thyme leaves
3 Tbsp Alicos salsa pronta di pomodoro    
50g Alejandro sliced chorizo troncal , finely chopped
½ jar El Navarrico sliced pimientos , chopped
¼ cup fresh parsley, chopped
Sea salt and freshly ground black pepper
Poached eggs, for serving (if desired)
 

Boil black rice in salted water for 25 minutes until tender. Drain and set aside.

Heat olive oil in large pan. Cook shallots and celery, stirring for 3 minutes. Increase heat to high and add mushrooms. Cook, stirring occasionally, until they begin to colour and stick to the pan, around 6-8 minutes.  Reduce heat slightly and continue to cook for a further 5 minutes. Add garlic and cook for 1 minute, then add verjuice, porcini, thyme, salt and pepper. Cook over medium heat, stirring for a further 5 minutes. Add Salsa pronto di Pomodoro and cook for 5 minutes, pressing down in pan until a crust begins to form. Then turn over and repeat. Add chorizo, peppers and rice and heat through. Taste for seasoning. Add parsley and serve with soft poached eggs, if desired. 

Make this dish vegan by omitting the chorizo and eggs.

 

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