"On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?" - William Liu, Redfern, NSW
Chef Matt Abergel uses dried matsutake and fresh maitake (hen of the woods) mushrooms, which aren't readily available in Australia. This is a simplified version of his recipe. Begin it a day ahead to soak the rice and mushrooms.
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