Caribbean: Rice Mushrooms by Recipe Cottage

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	Rice Mushrooms

		Riz Djon-Djon Rice with Mushrooms Haiti 1 ounce dried mushrooms 4 tablespoons butter 2 cups rice 2 cloves garlic, finely chopped 1/2 teaspoon thyme salt, freshly ground pepper to taste If rising Haitian black mushrooms, remove the stems and soak them in 1 cup water. Soak mushroom caps separately in another cup of water. If using European mushrooms, soak them in 2 cups water. Soak for 3 or 4 hours. Discard black mushroom stems, reserving water, and drain mushroom caps, reserving water. Heat the butter in a saucepan and saute the rice with the garlic until the butter is absorbed. Add 2 cups reserved mushroom liquor and 2 cups water to the rice with the mushrooms, thyme, salt, and pepper. Bring to a boil, cover, and turn heat ;is low as possible. Cook for 20-30 minutes, or until all the liquid is absorbed and the rice is tender. Serves 6. Note: Haitian black mushrooms are tiny with inch-long inedible stalks. European dried mushrooms give similar flavour but not the black color.