Ginger Rice Stuffed Mushrooms Recipes

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!

STUFFED PEPPERS WITH THAI CURRY RICE AND MUSHROOMS

Steps:

• Bring a pot of water to a boil.
• Slice the tops off the peppers, and dice into 1/4 in pieces. Seed and core the peppers, and boil them until just tender, about 4 minutes.
• Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
• In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
• Add the shallots and garlic, season with salt, and cook over medium heat until softened.
• Add the rice and cook, stirring, until toasted, about 4 minutes.
• Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
• Meanwhile, preheat the oven to 350 deg.
• In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
• Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
• Add the spinach and cook until wilted, about 1 minute.
• In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
• Stuff the peppers and place in a shallow glass or ceramic baking dish.
• Cover with foil and bake until the rice is heated through, about 45 minutes.
• Garnish with additional whole Thai basil leaves, if desired.

WILD RICE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Butter a shallow baking dish.
• Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
• Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
• Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
• Spoon wild rice mixture into the mushroom caps.
• Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
• Bake 10-15 minues or until hot.
• Serve warm.

GINGER RICE

Steps:

• Melt butter in a small pot over medium-high heat. Add ginger; cook and stir until fragrant, 1 to 2 minutes.
• Add water and a pinch of sea salt; bring to a boil. Stir in rice, cover, and reduce heat to a gentle simmer. Cook until tender, about 15 minutes.
• Fluff rice with a fork and season with salt and pepper. Serve with lime wedges.