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French   -   Field Mushroom Stew With Wild Rice   adapted from The Vegetarian Bistro

  • 1/4 Ounce Morels -- dried
  • 1/2 Ounce Porcini Mushrooms -- dried
  • 8 Ounces Shiitake Mushrooms -- dried
  • 1 1/2 Cups Hot Water
  • 2 Medium Onion -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 3 Tablespoons Butter
  • 3 Tablespoons Brandy
  • 1 Cup Dry White Wine
  • 1 Cup Vegetable Broth
  • 1 Pound Fresh Mushrooms -- sliced
  • Salt And Pepper -- to taste
  • 2 Large Fresh Portobellos -- sliced
  • 1 Tablespoon Flour
  • 1 Cup Half And Half
  • 1 Pinch Nutmeg
  • 2 Cups Cooked Wild Rice
  • Chives -- for garnish
Directions Combine dried mushrooms with hot water and let sit for 30 minutes. Drain and reserve liquid. Cut drained mushrooms into bite-sized minutes. In large pan, saute mushrooms, onions and garlic in butter. Pour in brandy and boil the mixture until nearly evaporated. Add the mushroom liquid and boil until reduced by half. Add the wine and stock and cook over high heat until it has reduced to 1 1/2 cups. Pour this mixture into another container and set aside. In the same pan over medium heat, melt a little butter and saute the fresh mushrooms for 5 minutes. Season with salt and pepper, then sprinkle with flour. Stir and cook for 3 minutes. Add dried mushrooms to the sauteing mushrooms and stir until sauce thickens. Stir in cream, nutmeg, salt and pepper. Stir in hot rice and serve garnished with chives.
Serves 6
Time to Make 0:00

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