No mushroom goes to waste in this pilaf. We use the stems to create an earthy broth to cook our rice in. A little bit of garlic, sage and toasted pecans round out the flavors in this homey dish. Perfect for a cold autumn night.
- 8 ounces baby portobello or shiitake mushrooms
- 8 ounces cremini mushrooms
- 2 garlic cloves, smashes and peeled
- ½ teaspoon rubbed sage
- 1 tablespoon extra virgin olive oil
- 1/3 cup finely chopped onion or shallot
- 1 cup long-grain white rice
- ¾ teaspoon salt
- 1 carrot, shaved into long ribbons with a vegetable peeler
- 1 cup frozen peas, thawed
- ½ cup pecans, toasted and broken into pieces
- Prep Time: 15m
- Cook Time: 20m
Preheat the oven 350ºF.
With the tip of a paring knife, cut out and remove the stems from the shiitake mushrooms. Cut up the stems and place them in a small saucepan. Thickly slice the caps. Trim off the very ends of the cremini stems and add them to the saucepan with the shiitake stems. Thickly slice the caps.
Add the garlic, sage, and 2 ½ cups water to the mushroom stems. Bring to a boil, reduce to a simmer, cover, and cook the mushroom broth while you sauté the onion and mushrooms.
In a medium, ovenproof saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes. Add the mushroom caps and stir to combine. Cook, stirring frequently, until they start to wilt, about 4 minutes.
Strain the mushroom broth into a measuring cup, there should be about 2 cups of broth. If you don’t have 2 cups, add water. Stir the rice into the saucepan with the mushrooms. Add the mushroom broth and salt and bring to a boil.
Cover, place in the oven, and bake for 20 minutes, or until the rice is tender. Uncover and, with a fork (so you don’t crush the grains of rice), stir in the carrot, peas, and pecans. Cover and let sit for 5 minutes before serving.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.