Wild Rice with Oyster Mushrooms
I was at my local purveyor of produce when I spied something unusual. They always have plain old white button, cremini, portabella (all the same mushroom by the way) and shitake, but this day I saw oyster mushrooms. Oyster mushrooms are also known as trumpet mushrooms and are considered a wild mushroom, like chanterelles, shitake and morels. I bought them immediately, as I would suggest you do as well, otherwise you can’t make this recipe, duh. No, any mushroom will work but the oyster mushrooms are truly awesome because of their chewy texture. Combined with the hearty rice and flavors that the stock and wine leave behind after being absorbed and you have a side worthy of sitting next to a big plate full of turkey.
2/3 Cups Wild Rice
2-1/2 Cups Chicken Stock or Water
8-10oz Oyster Mushrooms
2 Cloves Garlic minced
1 Large Shallot sliced
1 Tbs Olive Oil
2 Tbs Butter (or more oil for vegan)
1/2 Cup White Wine
1/2 Cup Parsley
Salt & Pepper
Oyster mushrooms grow out of wood like shitake, so their base is fairly tough and should be cut away. They’re a bit awkward to chop, so my suggestion is to use a knife to cut away the base and then pull the mushrooms into small groups by hand. Some large mushrooms in the mix is fine.
The wild rice takes awhile to cook, but can be done ahead of time if need be. Bring the stock up to a boil, add the rice with some salt and reduce to a low simmer. The rice will take about 40 minutes to cook and should be done when the stock is fully absorbed.
When the rice is nearing done, put a large pan over medium heat and add the olive oil and butter. A bit of oil in the pan will help keep the butter from browning. Sauté the shallots and the garlic for about one minute before adding the mushrooms. Toss the mushrooms to mix it with the shallots and garlic and season with salt and pepper. Try not to poke the mushrooms too much at this point, as you want to get some browning.
When the rice is done, add it directly to the pan and then add the wine. Mix everything and cook until the wine is absorbed.
When the wine is absorbed, turn off the heat and toss parsley with the rice and mushrooms. Serve immediately or cover in foil and place in a low heat oven.