Ingredients
- 1/2 oz dried shiitake mushrooms
- 1 small onion, chopped (1/3 cup)
- 3 cloves garlic, minced
- 2 TBSP Olive Oil
- 1/4 Cup long grain rice
- 1.5 tsp fresh Thyme leaves
- 12 oz button mushrooms, chopped
- 2 ) 4 to 5 oz portobella mushrooms, stems & gills removed, & chopped
- 4 Cups Chicken Broth
- Salt and Pepper
- Sour Cream and/or chopped flat leaf Parsley
Details
Preparation time 30mins
Cooking time 65mins
Preparation
Step 1
Place dried shiitake mushrooms in a small bowl; cover with boiling water. Let
stand 30 minutes. Drain, rinse and chop mushrooms, discarding stems. Set Aside.
In a 4 quart Dutch oven, cook onion and garlic in hot oil over medium heat until onion is tender but not brown. Add rice and thyme, cook and stir for 2 minutes. Add shiitake, button & portobello mushrooms; cook and stir 2 minutes
more. Add broth; bring to boiling. Reduce heat and simmer; covered, for 1 hour, stirring occasionally. Remove from heat; cool slightly (5-10 minutes)
Transfer, about half at a time, to blender or food processor. Cover and blend or process til smooth. Season to taste with salt and pepper. Top with sour cream and parsley.
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