Mushroom Wild Rice And Ale Pie Food

MUSHROOM, WILD RICE AND ALE PIE

Steps:

• Rinse the mushrooms and wipe clean. Cut each Portobello mushroom into eight, the chestnut mushrooms in half and the rest as appropriate.
• Heat the butter and oil in a large heavy-based saucepan and sauté the onion until soft and translucent but not brown. Drain the porcini, reserving the liquid and chop finely. Add the garlic and chopped porcini to the pan and sauté for one minute before adding the celeriac. Stir to coat in the oil then add the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
• Gradually add the flour and stir gently until evenly combined. Add the ale and reserved porcini liquid and stir over a high heat until the sauce thickens before stirring in the rice. Season to taste. Continue to cook for a further two to three minutes then remove from the heat and cool to room temperature.
• Preheat the oven to 220ºC/gas mark 7. Roll out two-thirds of the pastry on a lightly floured surface to three to four millimetres thick and use to line a 23 centimetre rimmed pie tin. Stir the thyme or parsley into the mushroom mixture then spoon into the pie tin. Brush the rim of the pastry with milk.
• Roll out the remaining pastry and lie it over the top of the mushroom mixture and trim to fit. Using your fingers or a fork, pinch the pie edge together. Make a cross in the centre of the pie and brush with a little more milk. Cook in the oven for 40 to 50 minutes or until golden and crispy. Serve immediately.

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.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

WILD RICE WITH MUSHROOMS

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.