Aromatic Wild Mushroom Rice with Savory Wild Garlic Pesto Rolled Omelet
A Delicious Combination: Rolled Omelet with Wild Garlic Pesto and Fragrant Wild Mushroom Rice
Hello, this is Yandeul. If I had to pick two of my favorite things that Germans forage in the forest and eat, they would probably be wild garlic (Bärlauch) and porcini mushrooms. Wild garlic is often ground and mixed with oil to make pesto, while porcini mushrooms are used in various dishes like soups or omelets. However, finding porcini mushrooms requires venturing deep into the woods, making them quite difficult to procure. Therefore, most people buy them dried from supermarkets or online retailers. This recipe features a flavorful mushroom rice made with dried porcini mushrooms and a delightful rolled omelet infused with wild garlic pesto mixed with eggs. Enjoy this hearty and delicious meal!
Fragrant Mushroom Rice- 1 handful dried porcini mushrooms (approx. 10-15g)
- 500g short-grain or glutinous rice (approx. 2.5 cups)
Savory Wild Garlic Pesto Rolled Omelet- 6 fresh eggs
- 2 tablespoons wild garlic pesto
- 1 pinch salt
- 6 fresh eggs
- 2 tablespoons wild garlic pesto
- 1 pinch salt
Cooking Instructions
Step 1
First, lightly rinse the dried porcini mushrooms under cold water to remove any dust or debris. Avoid washing them for too long, as this can diminish their flavor.
Step 2
Place the rinsed mushrooms in a bowl and cover them with lukewarm water. Let them soak for about 30 minutes to 1 hour. Soaked mushrooms will be more tender and release a richer flavor when cooked.
Step 3
Wash the rice thoroughly and place it in the rice cooker. Drain the soaked mushrooms, chop them into bite-sized pieces, and strain the soaking water through a fine-mesh sieve to get clear mushroom broth. Add the chopped mushrooms and the strained mushroom broth to the rice in the rice cooker. (Adjust the water level as you normally would for cooking rice, or slightly less considering the added ingredients).
Step 4
Start the rice cooker and cook the delicious mushroom rice. Wait patiently for the rice to cook perfectly.
Step 5
In a separate bowl, crack the 6 fresh eggs. Add 2 tablespoons of wild garlic pesto and a pinch of salt. Whisk gently with a fork until the eggs are fully beaten and well combined. The unique, slightly pungent yet fragrant flavor of the wild garlic pesto will create a wonderfully distinctive taste when mixed with the eggs.
Step 6
Heat a non-stick frying pan over medium-low heat and add a little cooking oil. Wipe the pan with a paper towel to create a thin, even layer of oil. Pour a thin layer of the egg mixture into the pan and let it cook. As the egg begins to set, gently roll it up towards one side of the pan. Pour more egg mixture into the empty space and continue to cook and roll, repeating this process to create a thick and appetizing rolled omelet. It’s important to cook over low heat to ensure the omelet cooks through without burning.
Step 7
Transfer the perfectly cooked mushroom rice into serving bowls. Slice the prepared wild garlic pesto rolled omelet into bite-sized pieces and serve it alongside the rice. You can now enjoy the fantastic harmony of the flavorful mushroom rice and the aromatic rolled omelet. It’s best enjoyed warm.