Mushrooms are one of those truly divisive ingredients in the culinary world. People tend to love them… or hate them with such a passion they won’t allow them to touch their plate because they believe they’re so icky and gross. I absolutely adore mushrooms, and I feel kinda bad for those that don’t appreciate them for the delectable, nutritious earth fruit that they are. As I’ve mentioned before, I am fascinated with mushrooms in general, and I absolutely love to cook with them.

I was watching an episode of America’s Test Kitchen where they feature a mushroom and wild rice soup, which resulted in the inspiration to create a mushroom and wild rice pilaf instead. Since we are quickly approaching the time of year for family gatherings and holiday meals, I thought this would make a great addition to anyone’s Thanksgiving menu. This is a great dish that can be enjoyed by omnivores and vegetarians alike. The thyme and marjoram help build a savory flavor profile that will fit in perfectly with other traditional Thanksgiving recipes. This is a very satisfying side dish that will have you going back for seconds. Buen Provecho!

Ingredients:

2 TB Butter*

1/4 Medium sweet onion finely chopped

1 Garlic clove minced

1 lb (16 oz) Mushrooms roughly chopped (any variety you like; I prefer a combination of cremini, shitake and oyster)

1 tsp salt

1/2 tsp dried thyme

1/4 tsp dried marjoram

1/4 C White wine

1 TB Liquid Aminos or Soy Sauce

1 C Wild and brown rice

1 C Water

3/4 C Unsalted Vegetable Stock

*Vegan Option – you can use vegan butter or extra virgin olive oil.

Directions:

Heat skillet to medium high. Add butter. Once melted, add onions and cook for 1-2 minutes or until onions begin to turn golden. Add garlic and cook for an additional 1-2 minutes or until garlic become fragrant and soft. Add chopped mushrooms and spices. Stir to coat and mix all the ingredients in the pan. Cook until mushrooms reduce by about half. Add wine and liquid aminos and raise temperature to high heat. Stir gently and then let sit, allowing to cook for 2-3 minutes. During this time, the liquid will slightly reduce. Add water and vegetable stock, bring to a boil and then add rice. Stir until all ingredients are combined, then cover pan, reduce heat to low/medium and cook for 40 – 45 minutes. Fluff rice with fork and check tenderness of the grain. The rice should be soft and open. If it is not, and there is still liquid in the pan cover and allow to cook for an additional 10 minutes. If the rice has not opened and the liquid has fully evaporated add 2 TB of water, cover and cook for an additional 10-15 minutes. Once rice is desired tenderness, fluff with a fork, scraping from the outside of the pan to the center of the pan. Serve and enjoy!

Nutrition Facts per serving (4 servings)

Calories: 266

Fat: 7 g

Cholesterol: 15 mg

Potassium: 435 mg

Carbs: 44 g

Fiber: 5 g

Sugars: 5 g

Protein: 8.4 g

Vitamin A: 6%

Vitamin C: 4%

Calcium: 1%

Iron: 12.5%