Fried Rice with Mushrooms and Bergamot is a modern British recipe for a classic dish or accompaniment of cold rice fried with garlic and bergamot (bee balm) leaves in olive oil that's mixed with mushroom slices and served topped with parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Rice with Mushrooms and Bergamot.
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Ingredients:
240g mixed wild mushrooms, sliced
300g cold, cooked, rice (prepared the day before)
3 large garlic cloves, crushed
4 young bergamot (bee balm) leaves, shredded
30g butter
3 tbsp olive oil
1 tbsp parsley, finely chopped
1/2 tsp sea salt
freshly-ground black pepper, to taste
4 tbsp flat-leaf parsley, shredded
Method:
Using a brush or cloth clean the mushrooms, paying particular attention to the spines. Trim off the ends of the stipes (stems) then cut in half before slicing.
Combine the olive oil and butter in a wok, add the garlic and bergamot (bee balm) leaves and fry for 30 seconds.
Increase the heat then add the rice and salt and stir-fry for 2 minutes. Reduce the heat and stir the rice again to break up any clumps. Continue cooking for about 4 minutes, stirring frequently, to allow the rice to heat through.
Stir in the mushrooms and cook for 2 minutes more then adjust the seasonings to taste, turn into a warmed dish and serve garnished with the shredded parsley.
