Main Dishes With Mushrooms Recipes
MUSHROOM RICE RECIPE
Recipe VIDEO above. One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!
Provided by Nagi
Categories Side
Time 30m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
- If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
- Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
- Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
- Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
- Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!
Nutrition Facts : ServingSize 227 g, Calories 230 kcal, Carbohydrate 36 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 41 mg, Fiber 3 g, Sugar 4 g
EASY MUSHROOM STEW RECIPE (MUSHROOM MAIN DISH)
Aromatic mushroom stew in a delicious sauce with lots of herbs, a perfect vegetarian stew for these cold autumn days.
Provided by Adina
Categories Stews
Time 45m
Number Of Ingredients 14
Steps:
- Mushrooms: Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
- Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
- Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
- Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
- Thicken: Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly.If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes or until the sauce thickens slightly.
- Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
- Serve immediately with one of the sides mentioned above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 242 kcal, Carbohydrate 25 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 459 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 6 g
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