Mixed Mushroom Doria

Doria is a gratin-style dish in which white sauce and cheese overlay cooked rice on the base of casserole dish and is then baked.  I heard that this delicious dish was originally created by a Parisian restaurant when they served an Italian noble family “The Doria”. The name of dish, as you can imagine, came from this noble family.

In the early 90s, this dish was introduced to Japan by a Yokohama’s hotel restaurant chef. Since then, Doria has become very popular in Japan.  There are many variations and here I am introducing our family’s recipe.

Ingredients for 4 people

1oz dry Porcini

7 oz skinless boneless chicken breast or thigh

2 rashers fatty bacon, chopped

8 oz mixed mushrooms (such as Shiitake, cremini or oyster), sliced

1 clove garlic, finely chopped

1/4 cup white wine

1.5 tablespoons butter

1/2 finely chopped onion

2 tablespoons all purpose flour

7/8 cup half-and-half

1/2 cup Porcini liquor

salt and pepper to taste

2 tablespoons finely chopped parsley

2 cups cooked rice

2 oz Parmesan cheese, grated

Instructions

Wash the Porcini and soak in hot water for 30 minutes.  When they are reconstituted, wrap them with a kitchen paper and lightly squeeze to remove the excess water.  Reserve 1/2 cup of the Porcini liquor.  Remove any extra fat from the chicken and cut into strips.

Heat a frying pan and cook the bacon without oil (if the bacon rashers are not fatty enough, you can use a little of the olive oil).  When the rashers are nearly cooked add the chicken strips and cook for further 2 - 3 minutes.

Add the Porcini and mixed mushrooms and cook for 1 - 2 minutes, then add the white wine and cook for a further 2 - 3 minutes until the liquid evaporates and reduces.  Set aside.

In a large saucepan heat the butter and cook the onion until becomes soft but not brown.  Remove the pan from the heat, add the flour and mix well.  Return to the heat and, beating constantly with a whisk, gradually add the half-and-half.

Add the contents of the frying pan to the large saucepan including any remaining liquid and the reserved Porcini liquor.  Mix well and if the sauce is too thick add a little more half-and-half to thin it a little.

Season with salt and pepper, then add the parsley, mix, and remove from the heat.

Spread the cooked rice on the base of an oven-safe dish.  Pour the sauce over the rice and then sprinkle the Parmesan cheese evenly on the top.  Bake it in a preheated oven at 400F for 30 minutes or until it becomes golden brown.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!