Photo: Wild Mushroom Rice Recipe
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick
- 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick
- 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick
- Salt and pepper for seasoning, plus 1 teaspoon salt
- 1 Spanish onion, finely chopped
- 3 cups converted rice
- 7 cups chicken stock
- 1/4 cup porcini mushroom powder
Directions
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.
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By lilalu
Naperville, IL
on November 22, 2008
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I just love this recipe, I have vegetarian sisters and they love it too and request it. I've been making it for years. My one sister didn't even like mushrooms until I made this and now she'll eat them after I made this recipe. There is one small modification I stumbled upon that is great-- I couldn't find any porccini mushroom powder so I used a Tablespoon or two of Knorr mushroom soup mix and it was really, really good. I use it every time I have it on hand and it really adds a bit of flavor. But cut the recipe down unless you are feeding an army and people want leftovers as is usually the case with me
By skypa_3583919
Rockton, IL
on September 15, 2006
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I still need work on my rice cooking technique. Basmati come out better for me. HJust don't skimp on the mushrooms. Fantasitic flavor,
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