Mixed Mushroom Rice Food

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

MIXED MUSHROOM RICE

Steps:

• In a large skillet saute mushrooms and onion in butter until soft.
• Stir in cooked rice, soy sauce, salt, pepper, and green onions. Cook until heated through and serve immediately.

VEGGIE MUSHROOM RICE

Steps:

• In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add mushrooms and garlic; saute 3 minutes longer or until vegetables are crisp-tender. Stir in the rice, water and seasonings; bring to a boil., Carefully transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until rice is tender.

MIXED MUSHROOM RISOTTO

Steps:

• Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
• Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
• Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
• Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

EASY MUSHROOM RICE

Steps:

• Heat olive oil and butter in 8" skillet over medium-high heat.
• Add shallots, sauteing for 1 minute.
• Add mushrooms, sauteing for about 2 minutes.
• Add salt, pepper and rice, stirring to coat rice, 2 minutes.
• Add wine and bring to a boil, stirring occasionally until wine is almost gone.
• Add chicken broth and stir well.
• Bring to a boil, cover and reduce heat to simmer.
• Keep covered for 20 minutes, without lifting the lid.
• Remove from heat and fluff with fork.
• Add more salt or pepper to taste if needed and serve.

MIXED-MUSHROOM RISOTTO

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.
• Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.
• Available at Italian markets, specialty foods stores, and some supermarkets.

MIXED MUSHROOM STUFFING WITH RICE, RAISINS AND APPLES

Steps:

• Cook wild rice in medium saucepan of boiling salted water 25 minutes. Add white rice to saucepan; cook until all rice is tender, about 15 minutes longer. Drain.
• Heat oil in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in apple, raisins, cinnamon stick and orange peel; sauté 5 minutes. Mix in apple juice and cooked rice. Season to taste with salt and pepper. If using as stuffing, spoon mixture loosely into poultry. (Can be prepared 1 day ahead if serving as side dish. Cover and refrigerate. Spoon into 8 x 8 x 2-inch glass baking dish sprayed with nonstick vegetable oil spray, cover with foil and rewarm in 350°F. oven about 25 minutes.)