RICE WITH SHIITAKE MUSHROOMS & TRUFFLE OIL RECIPE - (3.5/5)
Provided by Tufgrlz
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring the broth to a boil over high heat. Stir in the rice, bring back to a simmer, and cover and cook for 20 minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add leeks and saute u ntil softened. Add mushrooms and saute until softened. Add white wine and let simmer, reducing by about half. Stir in the parsley and season with salt and pepper. Add the rice to the skillet and mix with the mushroom, using two forks. Serve at once, drizzling each serving with a judicious teaspoon or so of the white truffle oil. Wine Pairing:This just cries out for Pinot Noir to me. Though if I were serving it with a white-fleshed fish, I would probably go Chardonnay instead.
SHIITAKE FRIED RICE
Provided by Martha Stewart
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
- In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.
GRILLED MUSHROOMS WITH TRUFFLE OIL AND SHAVED PARMESAN
Steps:
- Preheat the grill to medium heat.
- Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.
WILD RICE WITH SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Slice the mushrooms into slivers about one-fourth-inch wide.
- Preheat oven to 350 degrees.
- In a heavy saucepan melt the butter or add the oil. Add the shallots and saute until tender. Add the carrots and sliced mushrooms and toss to coat with butter or oil. Add the rice. Stir briefly, then add the stock and reserved mushroom-soaking liquid. Season with salt and pepper.
- Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender. All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes. Fluff rice with a fork, check seasonings and serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams
RICE WITH SHIITAKE MUSHROOMS AND SPROUTS
This steamed stove-top rice dish comes together quickly. It's simply flavored with dried shiitake mushrooms and sprouts. The rice is cooked in the shiitake soaking liquid, and is finished with a flavorful soy sauce mixture that gets drizzled over the top. The versatility and ease of combining all ingredients at once and cooking makes this side an easy go-to weeknight dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 6 dried shiitake mushrooms in 2 cups boiling water, 30 minutes. Drain, reserving the liquid. Slice the mushroom caps (discard the stems). Bring 1 1/2 cups rinsed sushi rice, the mushrooms and soaking liquid and 1 cup soybean sprouts to a boil in a saucepan; cover and simmer 15 minutes. Top with 1/4 cup soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds.
SHIITAKE MUSHROOM BROWN RICE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.
WILD RICE AND SHIITAKE MUSHROOM PILAF
Make and share this Wild Rice and Shiitake Mushroom Pilaf recipe from Food.com.
Provided by Nana in Texas
Categories Brown Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
- Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
- Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 373.1, Fat 21.4, SaturatedFat 2.5, Cholesterol 0.1, Sodium 275, Carbohydrate 40, Fiber 4.5, Sugar 3.7, Protein 8.3
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