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)
- 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.
- Heat the oil and melt the butter in a large dutch oven/pan.
- Add the leeks and saute until tender, about 10 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-15 minutes.
- Mix the wild rice, mushrooms, pecans and 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
This recipe is Ina Garten‘s, that sweet wonderful lady who spends her time having cocktail hour in The Hamptons with the gays and putting cream in everything.
Anyway, The Chef suggested I post this earlier today when the world was dark and gray and dreary, but lately Memphis weather has decided to be a rancid, sobbing manic depressive mess, so now it’s freaking beautiful outside. Whatever. We are not to be deterred. Soup was suggested, and soup you shall have.
And if you’re gonna have one, this should be it. This is perfection even if you don’t have a borderline shameful obsession with mushroom. (I literally just googled “disorder: people who marry vegetables” because I thought there might be a hilariously awesome word for crazyfolk who try to do stuff like this somewhere, but alas, I must be the first.) My problems aside, this is creamy, comforting goodness, so go get your Ina on, girl.
5 oz shiitake mushrooms
5 oz portobello mushrooms
5 oz cremini (or porcini) mushrooms
1 tbsp olive oil
1/4 pound + 1 tbsp unsalted butter
1 cup yellow onion, chopped
1 carrot, chopped
1 sprig fresh thyme + 1 tsp minced thyme, divided
salt & pepper
2 cups leeks, white and light green parts chopped (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup fresh flat-leaf parsley, minced
- Clean the mushrooms. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and or cut them into bite-sized pieces. Set aside.
- Make the stock:
- Heat olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, onion, carrot, sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes or until the vegetables are soft.
- Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
- Strain, reserving the liquid. (You should have about 4.5 cups of stock. If not, add some water.)
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown.
- Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender.
- Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot.
- Add the mushroom stock, minced thyme leaves, 1.5 tsp salt, and 1 tsp pepper and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
- Add the half-and-half, cream, and parsley. Season with salt and pepper to taste and heat through (do not boil).