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    Herby Buttered Mushrooms and Wild Rice

    Source of Recipe

    From "Half Baked Harvest Super Simple" by Tieghan Gerard

    Recipe Introduction

    "My favorite recipes tend to be the ones I've thrown together using whatever I have on hand in my pantry. That is how this recipe came to be, and it's one I now make once or twice a month. The key to this dish is to first cook the mushrooms in a little olive oil, which gives them a head start and allows them to brown on the edges before you add the butter, herbs, and rice. Once the rice and water are in, the mushrooms will infuse the dish with that umami flavor. To finish it off, I like to add cannellini beans, a sprinkle of fresh herbs, and shaved Manchego cheese. I promise you'll be making this one over and over again on purpose, too."

    List of Ingredients

    ◦ 2 tablespoons extra-virgin olive oil
    ◦ 1 pound mixed wild mushrooms
    ◦ Kosher salt and freshly ground pepper
    ◦ 6 tablespoons salted butter
    ◦ 2 shallots, thinly sliced
    ◦ cup fresh basil leaves, roughly chopped
    ◦ 2 tablespoons fresh thyme leaves
    ◦ 1 tablespoon chopped fresh sage leaves
    ◦ cup dry white wine, such as pinot grigio or Sauvignon Blanc
    ◦ 1 cups uncooked wild rice blend
    ◦ 1 (14-ounce) can cannellini beans, drained and rinsed
    ◦ Juice of 1 lemon
    ◦ cup shaved Manchego cheese

    Recipe

    Heat the oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook, undisturbed, until softened, about 5 minutes, then stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes more. Reduce the heat to medium and add the butter, shallots, half of the basil, plus the thyme and sage. Cook, stirring occasionally, until the shallots are caramelized and fragrant, about 5 minutes.

    Pour in 2 cups of water and the wine and bring to a boil over high heat. Stir in the rice, cover, and reduce the heat to low. Simmer until the rice is cooked and most of the liquid has evaporated, 40 to 55 minutes. Add up to cup of water more as needed throughout cooking. Remove the pan from the heat and stir in the beans, lemon juice, and the remaining basil.

    Divide among six bowls and top with Manchego to serve.

    Serves 6

 

 

 


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