WILD MUSHROOM RICE
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
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.
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