Wednesday, November 24, 2010

Quick & Delish, II: Mushroom Bake

here are a couple of two-step dishes that we love. they were both recipes that i remember from my childhood, though they are now updated (ie. without canned mushrooms) & veganized. both call for a rich stock, so a roasted veg or mushroom would probably be outstanding, though i used my basic sautéed stock, which is on-hand in the freezer.

looks like i've got a bit ahead as this was last night's supper. next time, i'll try adding a handful of broccoli, or perhaps some swiss chard, to add some colour, vitamins & aesthetics. & for a bit more nutrition, with little to no change of taste, lightly dust each serving with nutritional yeast.

Glamour Mushroom Rice
1 small onion, finely chopped
1/3 cup butter
1 lb mushrooms, button or cremini
1 cup long grain rice
1 1/2 cups stock
s & p, to taste

preheat oven to 350º.

sauté onions in the butter. add the mushrooms & rice & stir until lightly golden. put his mixture into a 2qt casserole dish. cover & bake for an hour.


Wild Rice with Mushrooms & Almonds
1 cup wild rice, washed
1/2 cup butter
1/2 cup slivered almonds
2 Tbsp chives, or scallions
8 oz mushrooms, button, cremini or portabello, sliced
2 1/2 cups stock

preheat oven to 325º.

sauté rice, almonds, chives & mushrooms in the butter until the almonds are golden (about 20mins).

transfer rice mixture into a greased 1 1/2 qt casserole dish. bring stock to a boil, then pour over the rice, & stir. cover & bake for 1 1/2 hours, ot until all the liquid is absorbed.



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