Wild Mushroom Timbales With Bacon And Arugula Recipes

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WILD MUSHROOM AND RICE TIMBALES



Wild Mushroom and Rice Timbales image

Serve this side dish with roasted chicken, beef, pork or even with salmon. Timbales can be made out of ramekins, custard cups or even measuring cups. This is a very nice way to serve any rice dish or in a ring mold, as well.

Provided by Manami

Categories     Brown Rice

Time 1h20m

Yield 4 timbales, 4 serving(s)

Number Of Ingredients 17

1/2 cup dried porcini mushrooms, chopped
1 cup boiling water
1 1/2 cups water
3/4 cup brown rice, blend (such as Lundberg)
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/2 cup diced red onion
1 1/2 cups coarsely chopped portabella mushroom caps (about 1 cap)
1 (8 ounce) package button mushrooms, sliced
1/2 cup frozen green pea, thawed and cooked according to pkg directions
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup grated parmesan cheese
1/4 teaspoon fresh ground black pepper
cooking spray
slivered almonds, toasted, garnish (optional)
fresh thyme leave, garnish (optional)
fresh chives, chopped, garnish (optional)

Steps:

  • Place porcini mushrooms in a small bowl, cover with 1 cup boiling water.
  • Let stand 20 minutes or until soft.
  • Drain mushrooms in a sieve over a bowl, reserving liquid.
  • Place reserved mushroom liquid, 1-1/2 cups water, rice and 1/4 teaspoon salt in large sauce pan; bring to a boil.
  • Cover reduce heat, and simmer 50 minutes or until rice is tender.
  • While rice cooks, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  • Add onion, saute 2 minutes.
  • Add remaining 2 teaspoons oil, 1/8 teaspoon salt, portobello mushrooms and button mushrooms, cook 5 minutes or until mushrooms are tender and liquid mostly evaporates, stirring frequently.
  • Stir in remaining 1/8 teaspoon salt, porcini mushrooms, chopped thyme, and peas.
  • Remove rice from heat; stir in mushroom mixture, cheese and pepper.
  • Coat 4 timbales or ramekins with cooking spray.
  • Pack about 1 cup rice mixture into each timbale; invert onto plates.
  • Garnish with thyme or chives or/& almonds.

Nutrition Facts : Calories 239.9, Fat 7.7, SaturatedFat 2, Cholesterol 5.5, Sodium 417.5, Carbohydrate 35.4, Fiber 3.5, Sugar 3.8, Protein 9

WILD RICE WITH MUSHROOMS AND BACON



Wild Rice With Mushrooms and Bacon image

Here's a tasty sounding recipe I found in a local newspaper. I haven't tried this one yet, but it's made with some of my favorite foods, so I imagine it'll be quite tasty. Per all reviewers I've changed the amount of chicken broth from the original 4 cups to 3 cups.

Provided by ReeLani

Categories     Pork

Time 1h10m

Yield 6 cups

Number Of Ingredients 5

6 slices bacon, cut up
1/2 lb sliced fresh mushrooms
1 cup wild rice
3 cups chicken broth
salt

Steps:

  • Fry bacon til crisp and drain most of the drippings.
  • Crumble bacon and set aside.
  • Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
  • Add chicken broth and bring to a boil.
  • Cover pan and reduce heat to a simmer.
  • Cook 45-60 minutes or'til rice is puffed and tender.
  • Fluff rice with a fork, tast, and add salt to taste.
  • Cook uncovered to evaporate any excess moisture if necessary.
  • Toss with crumbled bacon before serving.
  • Makes about 6 cups.

WILD MUSHROOM TIMBALES WITH BACON AND ARUGULA



Wild Mushroom Timbales With Bacon And Arugula image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h30m

Yield Eight servings

Number Of Ingredients 18

3 tablespoons unsalted butter
1 small onion, peeled and chopped
4 cloves garlic, peeled and finely chopped
1 1/2 pounds portobello mushrooms, stemmed and cut into 1/2-inch dice
1 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon grated lemon zest
1/4 cup Italian parsley, finely 'hopped
1 teaspoon fresh thyme, finely chopped
1/2 cup freshly grated Parmesan
1/2 cup heavy cream
1/2 cup whole milk
3 eggs
Vegetable oil spray
8 strips thickly cut bacon
1/4 cup balsamic vinegar
1 cup beef, veal or duck-and-veal demi-glace (see note)
8 cups arugula, tough stems removed

Steps:

  • Preheat the oven to 325 degrees. Heat the butter in a large skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 10 minutes. Set aside to cool.
  • Stir the salt, pepper, lemon zest, parsley, thyme and Parmesan into the mushrooms. In a large bowl, whisk together the cream, milk and eggs. Stir in the mushroom mixture. Spray 8 6-ounce ramekins with vegetable oil. Fill each with the custard and set in a large roasting pan.
  • Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until set, about 55 minutes.
  • Meanwhile, cook the bacon in a heavy skillet over medium heat until crisp. Drain on paper towels, crumble and set aside. Pour the fat from the skillet. Add the vinegar and demi-glace and simmer over medium heat for 2 minutes, scraping up any bacon bits stuck to the pan.
  • Run the tip of a small knife around the edge of the ramekins to loosen the custards. Spoon 2 tablespoons of the sauce onto the center of 8 plates. Mound 1 cup of arugula in the center of each plate. Unmold the timbales onto the center of the arugula. Scatter the bacon around the timbales and serve at once.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 577 milligrams, Sugar 6 grams, TransFat 0 grams

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