Mushroom Hash With Black Rice Recipes

MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS

Steps:

• In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.

MUSHROOM HASH WITH BLACK RICE

Steps:

• Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
• Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve - topped with a poached egg if desired - with crusty bread and a salad.

TEA STEAMED CHINESE BLACK MUSHROOMS STUFFED WITH GARLIC-CHIVE FRIED RICE

Steps:

• Set up a steamer filled with water and lined with banana or cabbage leaves. Bring water to a boil then add the tea bags. In a hot wok heavy coated with oil, add the eggs (they should sizzle) and stir quickly. They will cook in 10 to 15 seconds. Remove eggs and set aside. In the same, hot wok, coated lightly with oil, add the garlic and ginger, stir, then the garlic chives. Add the rice and gently mix together. Add soy and season with black pepper. Add back the eggs and check for seasoning. Season each mushroom, then stuff with the rice and place in steamer. Steam hard for 15 minutes.
• Plating: If banana leaves are available, line a large platter and place the leftover rice, if any, in the middle of the platter. Surround with mushrooms and enjoy.
• Beverage: Lapsang Souchong tea or glass of Veuve Clicquot Blanc de Blanc or DVX

WILD MUSHROOM-YUKON GOLD HASH

Steps:

• Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
• Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
• Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

CREAMY MUSHROOM HASH

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoons drippings. , Saute onion and mushrooms in drippings until onion is tender. Stir in the potatoes and soup. Simmer, uncovered, for 5 minutes or until heated through. Sprinkle with bacon.

MUSHROOM HASH WITH POACHED EGGS

Steps:

• Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
• Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
• If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.

RICE WITH BLACK MUSHROOMS - DIRI AK DJON-DJON

Steps:

• In a small saucepan soak mushrooms in 4 cups of water for 10 minutes.
• Boil mushrooms on low heat 10 minutes.
• Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid.
• Add oil to pot on medium heat.
• Stir in garlic, onion & shallot for 2 minutes.
• Add rice and stir for 3 minutes.
• Add mushroom water, salt, cloves, and lima beans and peas, if using.
• Bring to boil until water evaporates.
• Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice.
• Cover and cook for 20 minutes on simmer.
• Remove hot pepper and thyme.
• Stir and serve.