Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Steamed Mushrooms with Ginger and Sticky Rice
Makes 4 Servings

The method of "steaming" the mushrooms here is actually a style of poaching that keeps in all the flavors. When paired with the syrupy ginger dressing, the mushrooms are heavenly, a spectacular side dish or the perfect centerpiece for a vegetarian meal.

• 2/3 cup sticky (sometimes also called glutinous) rice
• 2 cups mixed fresh mushrooms, preferably equal parts enoki, shiitake, honshimeji, oyster, and maitake, trimmed and sliced as necessary
• 1/2 cup good sake, preferably Pride of the Village
• Sake
• 1/4 cup sugar
• 2 tablespoons extra virgin olive oil
• 1/4 cup minced fresh ginger
• Salt
• 1/4 cup rice vinegar, plus more as needed
• 8 fresh mint leaves

1. Rinse the rice, then soak it in water to cover for at least 1 hour (24 hours is also fine). Prepare a steamer. Drain the rice, then wrap in cheesecloth and put in the steamer above boiling water. Steam until tender, about 30 minutes.


2. Put the mushrooms in a small pot with about 1/2 cup water over medium heat and cover. After a couple of minutes, uncover the pot and turn the heat to high. Cook, stirring occasionally, until the water is mostly reduced. Remove from the heat.


3. Put the sake and sugar in another small pot and stir until the sugar is dissolved. Bring to boil, then remove from the heat. Heat the oil in a small skillet and add the ginger. Season with salt and cook until softened and fragrant, about 2 minutes. Add the vinegar and deglaze, stirring frequently, until the mixture is syrupy. Stir in the sake-sugar mixture, remove from the heat, then season to taste with more vinegar.


4. Put the rice in the bottom of four serving bowls, top with the mushrooms and dressing, garnish with mint, and serve.