Wild Rice With Mushrooms

Name: Wild Rice With Mushrooms
Total time: 50 min
Ingredients: 8 ounces long-grain Wisconsin wild rice; 8 tablespoons (1 stick) butter; 1 pound cremini or button mushrooms, sliced; 1/2 teaspoon salt, more to taste; Black pepper, to taste; 1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

4.0

(628)

cooking.nytimes.com

Your recipes

Total: 50 minutes

Servings: 5

Cost: $5.49 /serving

Author : Ligaya Mishan

button mushrooms cremini dry sherry

Ingredients

Remove All · Remove Spices · Remove Staples

8 ounces long-grain Wisconsin wild rice8 tablespoons (1 stick) butter1 pound cremini or button mushrooms, sliced1/2 teaspoon salt, more to tasteBlack pepper, to taste1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.

Step 2

Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.

Step 3

Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.

Step 4

Mix mushrooms into prepared rice and season again with salt and pepper.