Wild Mushroom Rice

Name: Wild Mushroom Rice
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, to taste; 1 Spanish onion, finely chopped; 3 cups converted rice; 7 cups chicken stock; 1 teaspoon salt; 1/4 cup porcini mushroom powder

11 ingredients

6 steps

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, to taste
1 Spanish onion, finely chopped
3 cups converted rice
7 cups chicken stock
1 teaspoon salt
1/4 cup porcini mushroom powder

Directions

1

Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat.
2

Add the mushrooms, season with salt and pepper to taste and saute until golden brown.
3

In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft.
4

Add the rice and stir to coat with the butter and oil.
5

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.
6

Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.