Sunday, April 22, 2007

Cream of forest mushroom and 7 grain vegetable pilaf

I went to a restaurant supply store yesterday and bought dried forest mushrooms and a 7 grain rice mix. This is what I made today:

Cream of Forest Mushroom

30 gr (about 1 cup) dried mushroom mix (porcini, shitake, black, oyster, morels)
1 liter boiling water
chicken broth (about 1-2 cups)
1 onion, sliced finely
2 tbsp butter
1/2 package of fresh white mushrooms, sliced
125 ml 35% cream
1 tbsp sherry vinegar
1 tbsp flour and 50 mls of cold water

Place your dried mushrooms in a large bowl and cover in boiling water. Let soak for 30 minutes. Remove the mushrooms from the bowl and do not discard the soaking water. Filter the water with a coffee filter and a sieve to remove the dirt. Chop the soaked mushrooms coarsely and set aside. Save the broth.

In a dutch oven, melt the butter and sweat the onions until translucent. Add in the fresh and soaked mushrooms and stir for 1 minute. Pour back in the broth and add chicken broth to cover. Bring to a boil and simmer for 30 minutes. In a bowl, mix in flour with cold water. Add to simmering soup and bring to boil to thicken. Add sherry vinegar, cream and salt and pepper to taste. Serve immediately.

7 Grain Vegetable Pilaf

1 cup 7 grain mix (or brown rice)
1 2/3 cups of broth (vegetable or chicken) - 2 cups if using brown rice
1/2 diced onions
1/2 cup broccoli florets
1/2 cup green peas
1/2 cup red bell pepper, diced
1/2 cup zucchini, diced
2 tbsp roasted sesame oil
2 tbsp soya sauce
1 tbsp sesame seeds

In a pot, bring broth and grains up to a boil. Simmer for 30 minutes, until tender. Fan with fork to make fluffy and set aside. In a large cast iron pan, sweat onions until translucent. Add in other vegetables, and stir for 5 minutes, until almost done. Add in the grains, soya sauce, and sesame seeds stir until combined. Set aside and let cool for 5 minutes. Can keep for a few days, if refrigerated.

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