Chanterelle rice with wholegrain mustard

This is a simple recipe for the times when wild mushroom pickings are scarce. Just a handful of chanterelles adds lots of flavour to the rice base, and makes a great addition to sausages or steak.

Ingredients

Ingredients:

• a handful of chanterelles
• one small onion
• two cloves of garlic
• 200g rice
• 2 tsp wholegrain mustard
• salt to taste
• 1 tbsp olive oil
• 2 tbsp sherry

Process:

Chanterelle mixture - ready to be
added to the rice

Finely chop onion, garlic and chanterelles. Heat olive oil in a frying pan, add onions, cook on medium heat until they start to soften. Add chanterelles, cook until all water evaporates, occasionally stirring. Add garlic, cook the mixture for 1 further minute and add sherry. Once it is absorbed into mushrooms, reduce the heat, add the mustard and salt, stir well. After 2-3 minutes turn off the heat and set aside.

Cook your rice using your preferred method. I normally use Delia's, but obviously without onions, since they are already present in the chanterelle mixture.

Once the rice is almost cooked, fluff it with a fork as Delia suggests, and add the filler, mix well and let it stand for 10-15 minutes before serving.

Here is what it should look like at the end - enjoy!