Creole Mushrooms Over Dirty Pecan Rice

A delightful combination of seasonings brings terrific flavor to this rice dish. The mushrooms and pecans add texture.

At a glance

Main Ingredient

Cuisine Type

American

Menu Part

Side Dish

Serves

Yield: 12

Ingredients

4 red onions, diced
6 tbsp. garlic, minced
Olive oil, as needed
2 tbsp. dried thyme
4 cups brown basmati rice
2 cups pecans, toasted and roughly chopped
1 tsp. cinnamon
1 tsp. allspice
7 cups water
1⁄2 cup flour
4 cups celery, 1⁄4-in. dice
4 cups carrots, 1⁄4-in. dice
4 tsp. paprika
1 tsp. cayenne pepper
4 bay leaves
2 tsp. dried oregano
2 tsp. espresso grounds
4 cups red wine
1⁄2 cup tomato paste
6 cups porcini stock
1⁄4 cup balsamic vinegar
3 lb. cremini, shiitake and oyster mushrooms, halved
Kale, braised, as needed
Lemon wedges, for garnish
Chives, chopped, for garnish

Methods/Steps

1. In a saucepan over medium heat, sauté half the onion and 1 large tbsp. garlic in oil until soft; add 2 tsp. thyme and rice until toasted. Stir in pecans, cinnamon, allspice and water. Simmer, covered, 25 min. until done. Reserve.

2. In a skillet, sauté 2 tsp. garlic in 1⁄2 cup oil until soft. Slowly whisk in flour until roux is smooth and lightly browned. Reserve.

3. In another skillet, sauté celery, carrots, remaining onion and 21⁄2 tbsp. garlic in oil until soft. Add paprika, cayenne, bay leaves, oregano, espresso and remaining thyme. Sauté until toasted.

4. Stir in wine and tomato paste; reduce by 1⁄3. Add stock; reduce by 1⁄3. Add vinegar and season. Whisk in roux and simmer 10 min. Reserve sauce.

5. In a skillet over medium heat, sauté cremini and shiitake mushrooms and 1 tbsp. garlic
in oil until just softened. Add oyster mushrooms and Creole sauce. Heat through; season.

6. Place a ring of braised kale, followed by a ring of dirty rice on a plate. Fill center with mushroom mixture. Garnish with lemon wedges and chives.