WILD MUSHROOM RICE
Provided by Bobby Flay
Time 1h10m
Yield about 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, to taste, and saute until golden brown.
- In a medium saucepan heat remaining butter and oil over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock, if needed, and season with salt and pepper, to taste. Cook to heat through, about 5 minutes.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
WILD RICE DRESSING WITH MUSHROOMS AND CHILE CRISP
This earthy side dish stands out brilliantly with its mix of mushrooms, wild rice and chile crisp. The contrast between the rice and mushrooms provides textural interest: soft and firm, tender and chewy. Halve any larger mushrooms lengthwise to help them cook evenly. And be generous with the chile crisp, making sure to stir the mixture well. All of those crunchy bits carry flavor - and a mighty punch of savory heat.
Provided by Nik Sharma
Categories grains and rice, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
- Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
- In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
- Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
- Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
- Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
WILD RICE DRESSING
A flavorful alternative to bread-based Thanksgiving dressing, this easy side is ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 10
Number Of Ingredients 15
Steps:
- Cook rice as directed on box, using water, 2 tablespoons butter and 3/4 teaspoon salt.
- Meanwhile, in 12-inch nonstick skillet, melt 1/4 cup butter over medium heat. Cook onion and celery in butter 5 to 8 minutes, stirring occasionally, until tender.
- Add cooked rice, broth, apricots, cranberries, thyme, 1/2 teaspoon salt and the pepper to skillet; stir to combine. Cook about 3 minutes or until liquid is absorbed. Remove from heat; stir in almonds and parsley.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 680 mg
RUSTIC PORCINI ONION STUFFING
Categories Mushroom Onion Side Bake Christmas Thanksgiving Vegetarian Stuffing/Dressing Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
- While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
- Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
- Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
BASMATI RICE WITH PORCINI MUSHROOMS
Fluffy Basmati rice cooked in a porcini mushroom broth with yellow onion and topped with italian parsley.
Provided by songsak
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak dried mushrooms in 1 3/4 cup of hot tap water. Remove mushrooms from water after 20 minutes(reserve liquid) and slice mushrooms.
- Add butter to saucepan over medium heat, once butter has melted add onions, mushrooms and salt and cook until onions are translucent. Add the rice and toss until all of the grains are coated with the butter. Add the reserved mushroom water, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add parsley and fluff with a fork.
Nutrition Facts : Calories 213.8, Fat 5.7, SaturatedFat 3, Cholesterol 11.4, Sodium 588.1, Carbohydrate 36.8, Fiber 1.8, Sugar 0.8, Protein 3.8
WILD MUSHROOM DRESSING
Rich, earthy, goes great with mashed potatoes and roasted turkey. A great addition to any holiday meal. I found this in a cooking club of America magazine. Check out my holiday menu to see some great pairings.
Provided by SaffronMeSilly
Categories Sauces
Time 2h24m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place dried mushrooms in small bowl; cover with boiling water. Let stand 30-60 minutes or until soft. Drain, reserving mushroom liquid; strain through cheesecloth. Coarsely chop mushrooms.
- Meanwhile, heat oven to 350. Spray 11x7 inch glass or ceramic backing dish with cooking spray. Combine 1/3 cup of the butter and garlic in small bowl. Place bread in large bowl; toss with garlic butter. Arrange bread on large rimmed baking dish.
- Bake 15-20 minutes or until lightly toasted, stirring occasionally; place in large bowl.
- Cook crimini mushrooms in remaining 2 tbsp butter in large skillet over medium heat 3 to 5 minutes or until tender. Add to bread, along with chopped porcini mushrooms. Pour 1 cup of the reserved mushroom liquid and broth over bread. Add egg; stir to combine. Gently stir in parsley, rosemary, salt, and pepper. Spoon into baking dish; cover with foil. (Dressing can be made to this point 8 hours ahead. Refrigerate).
- Bake, covered, 30-40 minutes or until hot. Drizzle with truffle oil.
Nutrition Facts : Calories 125.2, Fat 11.3, SaturatedFat 6.9, Cholesterol 54.4, Sodium 164.1, Carbohydrate 4.8, Fiber 0.7, Sugar 1.4, Protein 2.4
WILD RICE MUSHROOM BAKE
The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.
Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
WILD RICE WITH FENNEL AND PORCINI
Categories Mushroom Side Christmas Thanksgiving Low/No Sugar Fennel Fall Christmas Eve Wild Rice Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl. Boil soaking liquid until reduced to about 1/3 cup. Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse.
- Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed. (If rice is tender before liquid is absorbed drain in a colander.) Transfer rice to a serving bowl and keep warm, covered.
- In a heavy skillet cook fennel, onion, and mushrooms in butter over moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet.
WILD MUSHROOM & RICOTTA RICE WITH ROSEMARY & THYME
Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
- Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.
- Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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- In a bowl, pour 2 cups boiling water over porcini mushrooms. Let stand until water is cool enough to touch, about 20 minutes. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour soaking liquid into another container, leaving grit behind. Add water to soaking liquid to make 1 1/2 cups. Discard gritty residue.
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