Serves 6
35 min
Creamy Mushroom Rice Blend
Recipe GLPRcd8fd7ae1bb90e
A rich and savory creamy mushroom dish featuring a blend of baby bella and shiitake mushrooms combined with tender green beans, shallots, and garlic in a silky half-and-half sauce. The mushrooms are cooked down to concentrate their earthy flavor, then finished with fresh thyme and a flour-based roux for a luxurious, elegant side dish that pairs perfectly with wild rice or grain of choice.
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Ingredients
16 oz Baby bella mushrooms, washed
16 oz Shiitake mushrooms, washed
2 cups Fresh green beans, washed and cut into thirds
1 tablespoon Butter
4 Garlic cloves, minced
2 Shallots, diced
1½ to 2 cups Vegetable or chicken broth (or dry white cooking wine)
1 cup Half and half cream
¼ cup All-purpose flour
1 to 2 tablespoons Fresh thyme
Salt, to taste
Black pepper, to taste
Directions
Melt the butter in a large skillet over medium heat. Add the diced shallots and minced garlic, sautéing until fragrant and softened, about 2 minutes. Add the green beans and cook for 3-4 minutes, stirring occasionally, until they begin to soften but remain tender-crisp.
While the vegetables cook, roughly chop half of the mushrooms (both varieties combined). Add them to a food processor or blender with 1/2 cup of broth or wine, and pulse until finely chopped but not pureed.
Pour the processed mushroom mixture into the skillet with the vegetables and stir to combine.
Slice the remaining whole mushrooms and add them to the pan. Stir well and simmer over medium heat for about 10 minutes, stirring occasionally, until the mushrooms release their liquid and most of it evaporates. The mushrooms should be tender and the liquid mostly absorbed.
Add the remaining broth (or wine), 1 cup of half and half, fresh thyme, salt, and pepper to the pan. Stir to combine and simmer on low heat for 2-3 minutes until the mixture is hot throughout.
While whisking constantly, slowly sprinkle the flour into the center of the pan a little at a time, pushing the vegetables to the side to avoid lumps. Continue whisking and cooking for 1-2 minutes until the sauce thickens to your desired consistency.
If the sauce becomes too thick before serving, add more broth or wine in small amounts until reaching the desired consistency. Taste and adjust seasonings with additional salt and pepper as needed.
Serve the creamy mushroom mixture over cooked wild rice blend or the grain of your choice.
