Wild Rice Porcini Mushroom Dressing Recipe 485

WILD RICE DRESSING WITH MUSHROOMS AND CHILE CRISP

Steps:

• Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
• Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
• In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
• Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
• Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
• Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.

WILD RICE WITH FENNEL AND PORCINI

Steps:

• In a small bowl soak porcini in boiling-hot water 20 to 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon containing sediment in bowl. Boil soaking liquid until reduced to about 1/3 cup. Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse.
• Bring reduced porcini liquid to a boil with cold water, salt, and rice and simmer, covered, 45 to 50 minutes, or until rice is tender and liquid is absorbed. (If rice is tender before liquid is absorbed drain in a colander.) Transfer rice to a serving bowl and keep warm, covered.
• In a heavy skillet cook fennel, onion, and mushrooms in butter over moderate heat, stirring, until fennel is tender, about 10 minutes. Add fennel mixture to rice and toss to combine. Rice may be made 3 hours ahead and kept covered at room temperature. Reheat rice in skillet, adding water to prevent it from sticking to skillet.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

BASMATI RICE WITH PORCINI MUSHROOMS

Steps:

• Soak dried mushrooms in 1 3/4 cup of hot tap water. Remove mushrooms from water after 20 minutes(reserve liquid) and slice mushrooms.
• Add butter to saucepan over medium heat, once butter has melted add onions, mushrooms and salt and cook until onions are translucent. Add the rice and toss until all of the grains are coated with the butter. Add the reserved mushroom water, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add parsley and fluff with a fork.

WILD RICE & PORCINI MUSHROOM DRESSING RECIPE - (4.8/5)

Steps:

• In a bowl, pour 2 cups boiling water over porcini mushrooms. Let stand until water is cool enough to touch, about 20 minutes. Squeeze mushrooms gently to release grit, then lift from water. Finely chop mushrooms. Carefully pour soaking liquid into another container, leaving grit behind. Add water to soaking liquid to make 1 1/2 cups. Discard gritty residue. In a 5- to 6-quart pan, combine onions, thyme, nutmeg, and 3/4 cup of the mushroom soaking liquid. Stir often over high heat until onions begin to brown, 10 to 15 minutes. Add remaining soaking liquid, mushrooms, broth, wild rice, and sherry. Cover and bring to a boil. Reduce heat and simmer until rice is tender to bite and beginning to split, about 1 hour. Drain, reserving liquid for other uses. Season dressing with salt to taste.