Main courses

Congee with hollow-stemmed bolete and soy-cured egg yolk

Main courses Medium 90 min

Hollow-stemmed bolete belongs to the slippery jacks and is therefore very suitable for this slightly slimy Asian rice porridge. A congee is something between a porridge and a soup.

Wild ingredients

Summer bolete

Ingredients

2 handfuls of hollow-stemmed bolete
4 dl jasmine rice
soy-cured egg yolk
egg yolks
soy sauce
Mushroom stock:
oil for frying
1 onion
½ leek
2 stalks of celery
1 handful of dried, light-coloured mushrooms
optional a little star anise or coriander seeds
You will need 12 dl mushroom stock.
Serving:
spring onion
fresh herbs
sesame
chili
salt and pepper

Instructions

Place egg yolks in enough soy sauce to cover for 1 to 2 hours – the longer, the firmer.
Make a mushroom stock from onion, leek, celery, and dried mushrooms by frying vegetables and mushrooms in oil for a few minutes, then adding water until covered, and simmering for an hour.
Rinse jasmine rice in cold water, then cook them in the mushroom stock with a lid on. Cut the hollow-stemmed boletes into fine pieces, and add them to the rice when ready.
Let the porridge simmer further until it is watery and soupy, resembling something between a porridge and a soup. Season with salt and pepper.
Serve your congee with a mix of finely sliced spring onion, fried spring onion tops, sesame, herbs, chili, fried mushrooms, and egg yolks that have been marinating in soy sauce.

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