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Steakhouse Mushrooms with Wild Rice
With a little technique, Steakhouse Mushrooms are simple to make at home as a side or for dinner.
With a little technique, Steakhouse Mushrooms are simple to make at home as a side or for dinner.
Ingredients for the Wild Rice:
¾ cup brown rice
¼ cup wild rice
2 cups chicken broth
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Ingredients for the Steakhouse Mushrooms:
2 tablespoons olive oil
1 pound mixed mushrooms, cut into large pieces
Salt and fresh ground pepper
3 tablespoons unsalted butter
3 cloves garlic, crushed
3 sprigs fresh thyme, plus extra thyme leaves for garnish
Wild Rice (see recipe above)
1 tablespoon chopped Italian parsley
1 tablespoon chopped fresh dill
Directions for the Wild Rice:
Combine all the ingredients in a saucepan, and bring to a boil. Lower the heat to a low simmer, cover the saucepan, and cook for 30 to 35 minutes, until the rice has absorbed the liquid. Fluff with a fork.
Directions for the Steakhouse Mushrooms:
In a large skillet, preferably iron, heat the olive oil over medium-high heat. Place half the mushrooms in the skillet in a single layer. Let them sit undisturbed for about 3 minutes, until they begin to brown on the bottom. Sprinkle them generously with salt and pepper, and stir so that the other sides get browned. Lower the heat and keep stirring every couple of minutes until the mushrooms are browned on all sides. Remove the mushrooms to a bowl, and repeat with the remaining mushrooms.
When the second batch of mushrooms has browned, add back in the first batch, along with the butter, garlic and thyme. Stir until the butter has melted and the garlic and herbs are fragrant. Serve the mushrooms on top of the wild rice, and sprinkle thyme leaves, parsley and dill over the top.
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