Wild mushrooms and blueberries on rice noodles

    50 min

    This stylish first course offers a rich and unusual contrast of tender mushrooms and refreshingly tart juicy fruit, tossed on a bed of mild rice noodles.

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    Serves: 6 

    • 10g (1/4 oz) dried porcini mushrooms
    • 150g (5 1/2 oz) baby chestnut mushrooms
    • 150g (5 1/2 oz) oyster mushrooms
    • 150g (5 1/2 oz) shiitake mushrooms
    • 2 tablespoons olive oil
    • 4 large cloves garlic, finely sliced
    • 1 tablespoon finely sliced ginger
    • 6 spring onions, sliced diagonally
    • 350ml (12 fl oz) chicken or vegetable stock
    • 2 tablespoons soy sauce
    • 200g (7 oz) thin rice noodles
    • 100g (3 1/2 oz) blueberries, defrosted if frozen

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Rinse any grit off the porcini mushrooms, then leave them to soak in hot water for 20 minutes. Drain them, reserving the soaking liquid. Rinse, then dry them on kitchen paper and slice thinly.
    2. Meanwhile, slice the baby chestnut and oyster mushrooms; remove and discard the stalks from the shiitakes then slice them. Set them all aside.
    3. Heat the oil in a wok or a heavy-based frying pan. Add the garlic, ginger and spring onions and stir-fry for 4-5 minutes until the garlic is nicely browned. Add all the mushrooms and continue stir-frying for 2-3 minutes.
    4. Make the reserved mushroom liquor up to 400 ml (14 fl oz) with the stock and add it, with the soy sauce, to the mushrooms. Bring the mixture to the boil, then reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
    5. Meanwhile, put a kettle of water on to boil. Put the rice noodles in a large heatproof bowl, cover them with the boiling water and leave them to soak for the time indicated on the packet.
    6. Add the blueberries to the mushrooms, increase the heat and boil for 2-3 minutes until the liquid has thickened slightly and the blueberries are heated through.
    7. Drain the noodles, add them to the mushroom mixture in the wok or frying pan and toss together. Spoon into six serving bowls and serve while still hot.

    Vegan tip

    For a vegetarian and vegan version of this dish, be sure to use vegetable stock, not chicken stock.


    Blackberries, cranberries or raspberries can be used instead of blueberries.

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