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Featured recipes can be anything that Jamie finds interesting! Something she's created, something she's made, or something she's found while surfing the 'Net!

This recipe was prepared by Jamie Rahm for the first day of free cooking demonstrations held in front of the Store for the Mushroom and Wine Festival held in November 2004.

Cooking Up Ideas Mushroom Fried Rice
By Jamie Rahm

1 package Cooking Up Ideas Porcini-Pepper Rice Mix
4 slices bacon, diced
3 cloves garlic, pressed
1/2 lb. any assortment mushrooms, cleaned and sliced
(for the demonstration, we used cremini and oyster mushrooms)
5-6 Brussels sprouts, trimmed, cored, shredded (optional)
1 bunch green onions, sliced 1/4"-1/8"
1/2 cup frozen peas, thawed
2 egg, lightly beaten
2-4 tablespoons Dave's Gourmet Soyabi Sauce, to taste

Prepare the rice mix the night before or early in the day. Let rice rest in the refrigerator.

Cook bacon in a large skillet or wok over medium-low heat until crisp. Increase heat to medium, and add garlic; toss for 30 seconds. Add fresh mushrooms (and Brussels shreds, if desired) and stir-fry until tender, about 4-5 minutes. Stir in scallions and green peas and cook for 1 minute.

Push all ingredients aside, and pour in beaten eggs. Stir to break egg into cooked curds.

When egg is cooked, add prepared rice mix. Stir-fry until the rice is heated through, 6-8 minutes. Add Soyabi Sauce, and mix to combine.

NOTE: If you don't have access to our products, you can just use plain steamed rice...and add some diced bell peppers and a little more mushrooms. You can substitute plain soy sauce for the Soyabi. Adjust salt and pepper to your taste.