## Details

- 🍽️ Servings: 2

## Ingredients

- 1 cup Jasmine rice
- 1 Tbsp. lavender flowers, crushed with mortar and pestle
- 1/4 cup apple cider vinegar
- 2 Tbsp. fine cane sugar
- 2 Tbsp. honey
- 1 sprig rosemary
- 1/4 tsp angostura bitters
- 1/2 cup blackberries
- 1/2 cup blueberries
- 4 cups trimmed and quartered shiitake mushrooms
- 1 tsp fresh coriander crushed
- 1/4 tsp fresh cumin ground
- 1/2 tsp red pepper flakes
- 3 sprigs of thyme
- 2 Tbsp. olive oil
- 1 tsp soy sauce
- 1 cup creamy coconut milk


## Directions

1. Combine rice, lavender, 1/4 tsp salt, and 2 cups of water in a saucepan. Bring the rice to a boil, cover the pan with a lid and turn the heat off. Let the rice sit in the pan for at least 20 minutes.
2. Combine 1/4 cup of water, the vinegar, sugar, honey, rosemary, angostura bitters in a saucepan and bring the brine to a boil. Season with a pinch of salt. Add the berries and wait until the brine comes back to a boil. Lower the heat, so the brine simmers but does not boil. When the brine thickens, after about 15 minutes, remove the saucepan from the heat and set it aside.
3. Pre-heat the oven to 400F. In a bowl big enough to hold all the shiitake, combine the olive oil, the soy sauce and the spices. Whisk vigorously, so the oil emulsifies with the other liquid. Toss the shiitake in the mix to marinate, then evenly lay them out on a baking sheet with parchment paper. Bake the shiitake for 10 minutes. When you remove the shiitake from the oven, remove the thyme and throw it out. In a saucepan, bring the coconut milk to a boil. Add the shiitake and reduce the heat to a light boil until the sauce thickens.