- 500 gr oyster mushroom
- 1/2 bunch fresh onions
- 1 green bell pepper
- 1/4 bunch parsley
- 2 branch fresh coriander, (optional)
- 1 teaspoon sesame, roasted
- 2 tablespoons sesame oil
- 1 tablespoon butter
- extra virgin olive oil (for sauté)
- salt and ground blackpepper
- 1 cup of jasmin rice
- 2 liters of water, for boiling
- lemon zest (in boiling water optional)
Prepare oyster mushrooms for whole pieces or slices. Slice the fresh onions. Extract the bell pepper core and cut them in 1 inch strips. Chop fresh coriander and parsley.
Add 2 lt water into a pot to boil, add salt and rice and boil it for 3 minutes to break the rice in boiling water. After half cooked drain the rice, and put half of the boiled water in the pot again. At this stage, add the lime zest into boiling water, it gives a nice essence to rice. Place the rice with strainer over the pot and cover it with aluminum foil, steam for 6 minutes in medium heat.
Take a pan to sauté the mushrooms, add a little olive oil and heat the pan on high heat. Add sliced peppers and sauté for 2 minutes. Add the mushrooms and sauté for 3-4 minutes with the peppers. Adter that add the butter, 2 tablespoons of sesame oil and fresh onions, sauté for 1 minute together.
Take a service plate and put the steamed rice into middle. Put the sautéd mushrooms over the steamed rice. Sprinkle roasted saseme seeds, parsley and fresh coriander on it and deserve to serve it with shaved parmesan.