Baked Rice With Shiitake Mushrooms And Shallots Recipes

THAI OVEN-BAKED RICE WITH SHIITAKE MUSHROOMS

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Grease a medium-size casserole dish.
• Heat oil in a large saucepan or a Dutch oven over medium heat.
• Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
• Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
• Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven.
• Bake for about 35-40 minutes or until the rice is desired tenderness.
• Stir in the green onions and coriander.

WILD RICE WITH SHIITAKE MUSHROOMS

Steps:

• * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Slice the mushrooms into slivers about one-fourth-inch wide.
• Preheat oven to 350 degrees.
• In a heavy saucepan melt the butter or add the oil. Add the shallots and saute until tender. Add the carrots and sliced mushrooms and toss to coat with butter or oil. Add the rice. Stir briefly, then add the stock and reserved mushroom-soaking liquid. Season with salt and pepper.
• Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender. All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes. Fluff rice with a fork, check seasonings and serve.

SHIITAKE MUSHROOMS WITH GARLIC AND SHALLOTS ON GREENS

Steps:

• Remove the stems from the mushrooms and discard. Slice the caps into 1/8 inch slices. Shiitakes are generally very clean and may need only a slight brushing off.
• Heat a heavy pan till very hot, cast iron if possible and add 1/4 inch of the olive oil. Add the mushrooms and cook for 15 seconds. Salt and pepper to taste while they are cooking. Add the garlic and shallots but keep stirring the mushroom so that the garlic and shallots do not color or burn.
• After 1 minute add the stock and then the cold butter. Swirl the pan to allow the liquid to absorb the butter. This will thicken the sauce.
• Pour vinegar in a mixing bowl, add salt and pepper. Whisk in olive oil and adjust to taste. Toss babymixedlettuces in vinaigrette, arrange on plate. Place on top of mixed lettuces a portion of shiitakes. Arrange the diced tomatoes around the shiitake mushrooms.

MUSHROOM RICE WITH ONION & SHALLOTS

Steps:

• In a saucepan, stir together the rice, broth, water, salt & pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.

BAKED RICE WITH SHIITAKE MUSHROOMS AND SHALLOTS

Steps:

• Preheat oven to 400°.
• Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and shallots; cook 5 minutes.
• Add rice, broth, salt, and saffron; bring to a boil.
• Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes.
• Remove from oven; let stand, covered, 10 minutes.
• Add parsley and thyme.
• Note: This rice serves up very well if you are having a sauce/gravy. If not, plan on using the full 2-3/4 cup of broth.