Sticky Shiitake and mixed Asian mushrooms

Serves 2 to 3

First rince off your rice until it runs clear, add water to pan (600ml)

and bring to the boil, add a pinch of salt, add rice and drop heat to simmer, cook for 14-16 mins, when nearly soft drain to remove water, then place lid back on and allow to continue steaming. this will give you nice fluffy rice. prep your mushrooms, cut how you like then take off root. Toss in corn flour then shake off excess, heat your olive oil in a pan, cook off mushrooms until golden then set aside. fine dice the shallot, garlic and ginger, sweat off with a splash of oil in the pan, cook until translucent, then additions mane powder, cricket flour, brown sugar and the rice wine vinegar ,siracha and a splash of water. gently simmer allow sugar to disolve then add soy, sesame oil add the mushrooms back to the pan. heat up some water in a pan and bring to boil. drop in your bok choy for 1 min until semi soft. pour out water and add a splash of soy and sesame oil. coat the cabbage to plate serve the rice, sticky mushrooms bok choy finish the dish with, sesame, coriander, lime wedges, crispy shallots and finely sliced spring onions.