Recipe of Any-night-of-the-week Wild Rice W/ Shiitake Mushrooms Vegan

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The ingredients needed to make Wild Rice W/ Shiitake Mushrooms Vegan:

1. Make ready 2 tbsp vegetable oil
2. Get 3 tbsp small diced yellow onion (heaping)
3. Make ready 8 oz organic raw wild rice
4. Make ready 4 cup vegetable stock
5. Prepare 1 salt to taste
6. Make ready 1 pepper to taste
7. Make ready 5 oz fresh organic shiitake mushroom caps

That being said, there are some crucial steps to make I used a mix of Crimini mushrooms, white button mushrooms, and Shiitake mushrooms for this soup. Shiitake mushrooms are arguably one of the best mushrooms to add to meals. They add a perfect texture, as well as having an excellent taste and making a meal more filling. They're also easy to chop thinly and crisp up.

Instructions to make Wild Rice W/ Shiitake Mushrooms Vegan:

1. To view original recipe go to: http://www.nytimes.com/recipes/2606/wild-rice-with-shiitake-mushrooms.html
2. Preheat oven to 350°F
3. Slice mushroom caps into 1/4 in. Slices.
4. Heat oil in a stovetop/oven safe pot or skillet.
5. Add onion and cook until tender.
6. Add mushrooms and toss to coat.
7. Add rice and toss to coat again.
8. Add stock, salt and pepper.
9. Bring to a rolling simmer.
10. Cover pot with oven proof lid.
11. Place pot in oven on upper oven racks if heat source is in bottom of oven.
12. Bake for 1 hour and 10 minutes. Do not open or uncover the dish during cooking.
13. Almost all the liquid should be gone and the rice should be tender and split.
14. If not put back in oven for another 10-15 minutes.
15. Remove from oven, keep covered and let stand 15 minutes.
16. Uncover and fluff with a fork.
17. Serve hot! Enjoy!

They add a perfect texture, as well as having an excellent taste and making a meal more filling. They're also easy to chop thinly and crisp up. That's why you'll so often find them being used as a mock "bacon." Rice, Shiitake, Side Dish. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Slice the mushrooms into slivers about one-fourth-inch wide.

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