Oysters and Rice with Mushrooms
2 cups Carolina Gold Rice, thoroughly rinsed and parboiled with a bay leaf (see cook's note)
2 tablespoons cold butter, cut into small dice
1 cup lion’s mane mushrooms, sauteed in butter, shallots and dry sherry
1 cup baby arugula
2 dozen medium-size North Carolina oysters, freshly shucked with their juices
Freshly squeezed lemon juice, to taste
Hot Sauce, to taste
Salt and black pepper, to taste
Good North Carolina seafood requires minimal effort to get maximum impact, as evidenced by this simple dish.
Cook's note: Rice may be prepared in advance. Refrigerate after parboiling.
Procedure: Preheat the oven to 350 degrees. Spread a thin layer of the rice on a sheet pan and dot with the butter. Place pan in the oven. Lightly stir rice every few minutes until heated thoroughly.
Transfer hot rice to a mixing bowl and gently stir in the sauteed mushrooms while they are still hot, the raw arugula and the raw oysters and their juices. The heat of the rice and mushrooms will gently cook the oysters and arugula.
Season to taste with lemon juice, hot sauce and black pepper. Add salt if the oysters aren’t briny enough.
Makes 4 to 6 servings.
Source: Chef James Doss, Rx Chicken & Oysters restaurant, Wilmington, N.C.
