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Ingredients
3 Lime divided- 2 medium jalapeños stems removed
5 garlic cloves- 2 cups packed cilantro leaves and tender stems plus more to serve
3 teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons Morton for the base recipe, divided
½ cup water for purée
½ cup sour cream
2 tablespoons mayonnaise- 1 ½ cups jasmine or other long-grain white rice
6 tablespoons vegetable oil divided
1 ½ teaspoons ground cumin divided- 2 ¼ cups water for rice
- 1 ½ lb mixed mushrooms oyster, shiitake, maitake and/or cremini; torn into pieces
1 teaspoon paprika
freshly ground black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Blend the juice of one lime with the jalapeños, garlic, cilantro, 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton, and 1/2 cup water until smooth. Reserve 2 tablespoons purée separately for finishing the rice.
- Put another 3 tablespoons purée in a small bowl. Add the zest and juice of a second lime, sour cream, mayonnaise and another 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton. Mix and refrigerate until serving.
- Rinse the rice in several changes of cold water until nearly clear, then drain. Heat 2 tablespoons oil in a heavy pot over medium-high heat. Stir in the rice and 1/2 teaspoon cumin for about 30 seconds. Add the remaining purée, 1 1/2 teaspoons Diamond Crystal salt or 3/4 teaspoon Morton, and the rice water. Bring to a boil, lower the heat and cover. Cook for 15 minutes, then remove from the heat and leave covered for 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Brown half the mushrooms in one layer, about 3 minutes per side, and transfer to a bowl. Add 1 tablespoon oil and repeat with the rest.
- Return all mushrooms to the skillet and lower the heat. Push them to one side, add the remaining tablespoon oil to the empty side, then the paprika, remaining teaspoon cumin and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton. Stir the spices briefly, season with pepper and toss through the mushrooms. Remove from the heat.
- Fluff the rice and fold in the reserved 2 tablespoons uncooked purée. Top with the mushrooms and some herb cream. If the cream has thickened, loosen with a small splash of cold water. Finish with cilantro and wedges cut from the last lime; pass the remaining sauce.
Notes
Brown mushrooms in batches so they have space in the skillet.
Keep the two reserved portions of herb purée separate: one finishes the rice, and one goes into the cream sauce.
