Separating edible from poisonous mushrooms requires meticulous attention to detail as there is no single trait by either can be identified! People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known as mushroom hunting, or simply "mushrooming".
Ingredients
150 g mixed brown and wild or brown rice or white rice
200 g mushrooms
1 onion
Groundnut or olive oil
1 x 5cm piece of ginger
1 heaped teaspoon miso paste
800 ml of chicken stock
6 radishes
rice or white wine vinegar
200 g chicken breast
1 handful of colorful curly kale
1 sheet of nori (optional)
Directions:
- Cook rice. If using wild rice, following packet instructions. Meanwhile, peel the onion and cut into eighths, then place in a medium pan on medium-high heat with 1 teaspoon of oil. Cook for a few minutes, or until dark golden, stirring occasionally, while you peel and matchstick the ginger.
- Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the mushrooms. Cover and simmer gently for 20 minutes.
- Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of salt and leave aside to quickly pickle.
- Finely slice the chicken and tear the kale and nori into small pieces, removing any tough stalks from the kale. Stir it all through the broth. Re-cover and cook until the chicken is cooked through. Drain and divide the rice between your bowls, followed by the radishes.
- Season the broth to perfection, ladle it into the bowls, then serve.