Posts Tagged ‘foraged’

Wild Rice, Wild Mushrooms!

May 13, 2010

I was lucky enough to get my hands on some Morel mushrooms this week, and spent a great deal of time trying to figure out how to use them.  I felt as if it would be wasting my first Morel experience to just batter and deep fry them like so many people do.  I looked up some recipes, like this one, this one, and this whole page of ’em, and finally decided to just use those recipes as inspiration for my own.  Here’s what I came up with:

Wild Rice Pilaf featuring Morel Mushrooms

6-8 fresh Morel mushrooms (see prep tips below)

Earth Balance and olive oil for frying

1 yellow onion, diced

1/2 cup green peas

3 cloves garlic

2 stems fresh tarragon

1 bay leaf

1 cup wild rice (see prep tips below)

1/3 block Silken tofu (approx. 4 oz)

3 Tb plain soy creamer

1 tsp brown rice vinegar

spices to taste:  curry powder, black pepper, sea salt, sage, paprika, red pepper flakes, powdered garlic

To prepare mushrooms: Fill a bowl with warm water and stir in some table salt until it dissolves (sea salt typically doesn’t work as well as table salt).  Slice each mushroom in half lengthwise, remove any creatures you see living in the hollow inside, and place the mushrooms in the salt water.  Leave overnight or at least 1 hour.  Drain through mesh strainer and place on paper towels or lint-free kitchen towels to dry.  Slice into bite-size pieces, or leave mushrooms whole if they are small enough.

To prepare wild rice:  In a Corningware or other such oven-safe casserole dish, place 1 cup wild rice.  Cover with 2 cups water.  Add a pinch of salt and a teaspoon of Earth Balance.  Cover, place in 375 degree oven and bake 40 minutes or until all water has been absorbed and rice is fully cooked.  Fluff with fork.

To prepare pilaf: Drizzle olive oil in pan and warm.  Mince garlic and place in frying pan over medium heat.  Add onion and saute 5 minutes, stirring occasionally, until onion is soft and translucent.  Add 2 Tbs Earth Balance and allow to melt.  Stir in rice vinegar.  Add mushrooms and bay leaf.  Saute 3-5 minutes, stirring occasionally, and add peas and wild rice.  Stir in spices as desired (I used approximately 1/2 tsp curry powder, and pinches of paprika, red pepper flake, black pepper, and garlic powder).  Reduce to medium-low (for reference, I put my stove on the 4 mark, 9 is the highest) and saute 10-12 minutes until mushrooms are fragrant and soft.

To prepare sauce:

Heat soy creamer over medium heat and add tofu.  Heat 2 minutes, then use an immersion blender to puree the tofu into oblivion.  Add fresh tarragon, paprika, and black pepper.  Stir into pilaf.

To serve as pictured:

On a salad plate, place a 2″ biscuit form.  Use a teaspoon to fill the biscuit form with pilaf, and press firmly to completely fill.  Let sit 2 minutes.  Gently tug on the form, pulling straight up, to create a cylindrical form.  Arrange a stem of fresh tarragon and a Morel mushroom nearby.  Drizzle any leftover sauce on top of the pilaf stack.

Enjoy!