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Morel Mushrooms With Wild Rice

21st.Century.Chef's picture
Ingredients
  Morel mushrooms/1/2 ounce dried morels plus 1/4 ounce dried horn of plenty mushrooms and 4 ounce mixed fresh mushrooms, such as shiitake, yellow and grey oyster, trimmed 5 Ounce, rinsed, trimmed and halved lengthways (Use 150 Gram Fresh)
  Wild rice 4 Ounce, well rinsed (125 Gram, Raw)
  Butter 2 Ounce (50 Gram)
  Double cream 6 Tablespoon
  Brandy 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a pan with warm water, place the dried mushrooms for 20-30 minutes, then drain well.
2) In a saucepan with the salted boiling water, cook the wild rice for about 18-20 minutes until the grains just split, then drain well.
3) In a heavy-based frying pan, saute the mushrooms in 1/2 of the melted butter on a medium- high heat for about 2-3 minutes. Then add the salt and papper to taste.
4) Stir in the cream and brandy, lower the heat and cook further until the mixture is almost dry. Remove in a bowl and keep warm.
5) In a pan, stir the wild rice in rest of the melted butter, mix well to coat and add the salt and pepper to taste.

SERVING
6) Spoon the rice in a serving plate, top with the mushrooms and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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