Tag Archives: crimini mushrooms

Wild Mushroom and Leek Wild Rice Salad

I have not posted in a while, but that is because I have not been making new recipes recently.  We have so many great recipes on this site, and I had fallen into a trap of cooking the same 4 or 5 things because they are so tasty.   Yesterday I decided to browse my list of “to make” recipes and came across one that for months I kept meaning to make.  When it came down to buying the ingredients, it always just looked a little too healthy.  Since the holidays are around the corner, I thought it best to start getting the health in now.  This is a recipe for mushroom and leek wild rice I saw on Closet Cooking, with my own tweaks.  It is so tasty and surprisingly filling.  It reminds me of a healthier version of my mushroom and leek risotto recipe!  I highly recommend making this.  I served the rice over a bed of baby greens and added a couple slices of skirt steak for extra protein (quickly marinated in a soy, garlic, onion, sugar mixture and grilled).  
Wild rice takes longer to cook then regular rice so start it first!  The mushroom, leek, herb, rice mixture is tossed with balsamic vinaigrette.  Feel free to use your favorite recipe, I wrote down a standard one below.– ts

1 cup wild rice
2 cups chicken broth
1 tablespoon butter
1 tablespoon oil
2 – 3 leeks green and white parts cleaned and sliced
2 cloves garlic
8- 10 ounces mushrooms (sliced) – I used a mix of cremini, shiitake and oyster
1 teaspoon thyme (chopped)
salt and pepper to taste
a large handful chopped pecans
about a 1/4 cup balsamic vinaigrette (recipe below)

  1. Simmer the wild rice in the broth on medium-low heat, covered, until it is tender and it has absorbed all of the broth, about 50-60 minutes and remove from heat.  Drain excess liquids.
  2. Heat the oil and melt the butter in a large dutch oven/pan.
  3. Add the leeks and saute until tender, about 10 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-15 minutes.
  6. Mix the wild rice, mushrooms, pecans and balsamic vinaigrette
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1-2 large cloves garlic minced
chopped herbs (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1. Mix/shake everything together
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Filed under Main Course, Rice, Salad dressings, Side dishes, Veggies

Butternut Squash and Mushroom Chicken Pot Pie

I have not been seasonal in my postings.  Butternut squash has been a theme these past weeks, and let’s be honest it just screams fall.  Here is a very tasty take on chicken pot pie incorporating butternut squash, mushrooms, gravy, biscuits, and bacon.  Do I need to say more?  –ts

1 1/2 cups cubed butternut squash
3/4 cup milk
1/2 cup chicken broth (preferably homemade)
2 cloves garlic
1 tbsp. smoked paprika
1 tbsp. olive oil
6 slices center-cut bacon
3 portabella mushroom caps, cleaned and diced (about 3 cups)
8 oz. crimini mushrooms, cleaned and sliced
1 cup diced onions
2 lb. chicken breasts and thighs, diced
salt to taste
buttermilk biscuits (make your own if you can, but I can’t bake)

  1. Preheat the oven to 350°. Place the butternut squash, milk, chicken broth and garlic in a small pot and set over medium-low heat. Simmer for about 20 minutes, or until the squash is tender. Remove from heat and blend with an immersion blender until smooth. Stir in the smoked paprika and set aside.
  2. While the squash cooks, set a large skillet over medium heat. Once it’s hot, add the oil and the bacon and the onions. Saute until the bacon begins to crisp and the onions turn translucent, about 10 minutes.
  3. Add the chicken and cook through, about 10 more minutes. Then add the mushrooms and cook for an additional 5 minutes.
  4. Grease a casserole dish. Place the contents of the skillet in the baking dish, then ladle the butternut squash puree evenly over the top. Halve the biscuits and place them in an even layer over the top.
  5. Bake for 20 – 25 minutes, or until the biscuits are cooked through and golden. Remove and let stand for 10 minutes before servings.

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Filed under Bread, Chicken, Comfort food, Main Course, Sauces, Southern food