Mushroom And Wild Rice Struddle Recipes

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WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

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.

MUSHROOM AND WILD RICE STRUDEL



Mushroom and Wild Rice Strudel image

I've always loved the combination of wild rice and mushrooms. The wild rice adds great texture to an already "meaty" filling, and also helps to bind it. I top the phyllo dough with some of the rice before adding the filling, so that the rice can absorb some of the liquid from the filling and keep it from saturating the phyllo dough.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, main course

Time 2h

Yield Serves 6

Number Of Ingredients 8

3 ounces feta, crumbled (about 3/4 cup)
1 egg, beaten
2 cups mushroom ragoût
1/4 cup chopped fresh parsley, dill, or chives, or a combination
1 1/2 cups cooked wild rice (1/2 cup uncooked)
2 tablespoons butter, melted
3 tablespoons extra virgin olive oil
8 sheets phyllo dough

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, beat the egg with the feta. Stir in the mushroom ragoût, chopped herbs and 1/2 cup of the cooked rice. Add a little freshly ground pepper.
  • Combine the melted butter and olive oil in a pyrex measuring cup or microwave-safe bowl, heat very slightly at 50 percent power and stir together. Place 8 sheets of phyllo dough on your work surface. Cover with a dish towel and place another, damp dish towel on top of the first towel. Each time you take a piece of phyllo from the pile, replace the towels so that the phyllo doesn't dry out. Place a sheet of parchment on your work surface horizontally, with the long edge close to you. Take a sheet of phyllo from the pile and lay it on the parchment. Brush the first sheet of phyllo lightly with the butter and olive oil mixture and top with the next sheet. Continue to layer all eight sheets, brushing each one before topping with the next one.
  • Brush the top sheet of phyllo dough with the butter and olive oil mixture. Spread the remaining wild rice over the surface, leaving a 3-inch margin at the bottom and a 2 1/2 inch margin at the top and on the sides. Spread the mushroom mixture over the rice. Fold the bottom edge of the phyllo up over the filling, then fold the ends over and roll up like a burrito. Using the parchment paper to help you lift the strudel, place both the parchment paper and the strudel on a baking sheet with the seam side down. Brush with butter and olive oil and make 3 or 4 slits on the diagonal along the length of the strudel.
  • Place the strudel in the oven and bake 20 minutes. Remove from the oven, brush again with the butter and olive oil, rotate the pan and return to the oven. Continue to bake for another 25 to 30 minutes, until golden brown. Remove from the heat and allow to cool for at least 20 minutes and preferably for 30. Serve warm. Reheat in a medium (325 degrees) oven if the strudel loses its crispiness before you are ready to serve. It will crisp up in about 10 minutes.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 309 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 15 portions

Number Of Ingredients 20

3 pounds cremini mushrooms, half quartered and half sliced
2 pounds oyster mushrooms, broken into smaller pieces
1/2 cup cream sherry
2 tablespoons vegetable oil
10 sprigs fresh thyme
5 sprigs fresh dill
Salt and pepper
3 carrots, diced
2 bulbs fennel, diced
2 medium yellow onions, diced
1 head celery, diced
2 tablespoons vegetable oil
Two 8-ounce logs goat cheese
Salt and pepper
Nonstick cooking spray, for the pans
Three 10-by-12-inch sheets frozen puff pastry dough, thawed
2 eggs, beaten
1/2 cup panko breadcrumbs
1 teaspoon dill weed
Salt and pepper

Steps:

  • For the mushrooms: Preheat oven to 350 degrees F.
  • Stir together cremini and oyster mushrooms, sherry, oil, thyme, dill and some salt and pepper in a roasting pan, then roast for 10 minutes. Allow to cool. Remove and discard herb stems.
  • For the filling: Sweat carrots, fennel, onions and celery in oil in a heavy-bottomed pot over medium-low heat until soft. Turn off heat and add goat cheese to melt. Transfer to a half-sheet pan to cool.
  • For the strudel: Preheat the oven to 350 degrees F. Line 3 sheet pans with parchment and spray with nonstick spray. (Each strudel must be rolled and baked on its own sheet pan.)
  • Mix mushrooms together with the veggies in a large bowl.
  • Lay each sheet of pastry on a lined sheet pan.
  • Brush the border of each pastry with egg wash, then sprinkle panko in a line down the center of the pastry. Spoon a third of the filling in a line on top of the panko, then sprinkle more panko on top to absorb excess liquid.
  • Roll up tightly (like a burrito) and lay seam-side down. Brush with egg wash and sprinkle with dill, salt and pepper. Repeat with remaining pastry and filling.
  • Bake for 10 minutes, then switch and rotate the sheet pans and bake until golden brown, about 10 minutes more. Cool, then cut into 1/2-inch slices.

WILD MUSHROOM STRUDEL



Wild Mushroom Strudel image

Provided by Molly O'Neill

Categories     appetizer

Time 1h45m

Yield 4 first-course servings

Number Of Ingredients 12

3/4 pounds mixed wild mushrooms
2 tablespoons olive oil
1/2 medium onion, finely chopped
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/3 cup white wine
1/2 teaspoon chopped thyme leaves
1/4 pound Asiago fresco, finely diced, or fresh goat cheese, crumbled
2 tablespoons chopped parsley
4 tablespoons plain dried bread crumbs
2 sheets phyllo dough, each 17 1/2 by 11 inches
2 tablespoons melted unsalted butter

Steps:

  • Clean the mushrooms and slice any large ones into pieces no larger than of an inch. In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic. Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
  • Add the wine and thyme and cook until the wine has evaporated. Remove from the heat and transfer the mushrooms to a bowl. When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs. Set aside.
  • Preheat the oven to 350 degrees. On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs. Top with the second piece of phyllo and brush again with butter. Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge. Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
  • Brush the strudel with more butter and lightly butter a baking sheet. Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
  • Remove the strudel from the oven and allow to cool 5 minutes. Trim the ends if they are overly browned and frayed. Slice the strudel and serve with field greens dressed with a tart vinaigrette.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN & WILD RICE STRUDELS



Chicken & Wild Rice Strudels image

I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (8.8 ounces) ready-to-serve long grain and wild rice
1-1/2 cups coarsely chopped rotisserie chicken
1/2 cup shredded Swiss cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14x9-inch size)
6 tablespoons butter, melted

Steps:

  • Preheat oven to 400°. Place the first 6 ingredients in a large bowl; toss to combine., Place 1 sheet of phyllo dough on a work surface; brush lightly with melted butter. Layer with 5 additional sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half the rice mixture down the center of the phyllo dough to within 1 in. of ends. Fold up short sides to enclose filling. Roll up tightly, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 20-25 minutes or until golden brown and heated through.

Nutrition Facts : Calories 323 calories, Fat 18g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 550mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

WILD RICE WITH WILD MUSHROOMS



Wild Rice with Wild Mushrooms image

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.

Categories     Mushroom     Rice     Side     Thanksgiving     Fall     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Steps:

  • Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
  • Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
  • Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

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