"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Wild Mushroom Rice Recipe

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This recipe for Wild Mushroom Rice, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. unsalted butter
3 tablespoons olive oil
1/2 lb. 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 lb. oyster mushrooms, stems removed and caps cut 1/4-inch thick
Salt and pepper, to taste
1 Spanish onion, finely chopped
3 c. converted rice
7 c. chicken stock
1 tsp. salt
1/4 c. porcini mushroom powder

Directions:
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 oil and butter 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, 5 minutes.

Personal Notes:
Personal Notes:
Good with Whole Fillet Mignon with Rum-Red Chile Sauce in meat section.

 

 

 

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