Wild Mushroom And Rice Gratin

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* Exported from MasterCook *

 

Wild Mushroom And Rice Gratin

 

Recipe By : The Byerly Bag, December 2000

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups long-grain white or brown rice

29 ounces canned vegetable broth

(2 14 1/2-ounce cans)

3 tablespoons olive oil

5 ounces baby portobello mushrooms -- sliced

8 ounces fresh sliced mushrooms

3 1/2 ounces fresh shiitake mushrooms -- stemmed

caps sliced

1/4 cup minced shallots

1 teaspoon minced garlic

1 teaspoon snipped fresh thyme

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1 cup shredded Gruyere cheese

parchment paper

Fresh sprig thyme

***MUSHROOM SAUCE***

10 ounces frozen Wild Mushroom Soup

reserved mushrooms

1 teaspoon snipped fresh thyme

 

This delicious dish can be served as a light entree or as an individual

timbale for a side dish.

 

Cook rice in chicken broth according to package directions. Cool. Heat

oil in large skillet over medium high heat. Saute mushrooms until liquid

evaporates (about 5 minutes); reserve 1/2 cup mushrooms for sauce. Stir in

shallots and garlic; saute 2 minutes. Add thyme, salt and pepper. In

large bowl, combine rice, mushrooms and cheese. Cut parchment paper to

cover bottom of greased 12-inch gratin dish (11/2 quart). Spread rice

evenly in dish. Top with a second piece of parchment paper; cover tightly

with foil. Bake in a preheated 375 F oven for 20 minutes. Remove foil and

top parchment paper; cool 10 minutes.

 

To Serve: Run knife around inside of dish; invert onto large heated serving

platter. Drizzle Mushroom Sauce over gratin. Garnish with thyme. Pass

additional sauce.

 

Amount: 8 servings.

 

Mushroom Sauce: In small saucepan, combine Wild Mushroom Soup, reserved

mushrooms snipped fresh thyme. Cook until slightly thickened (about 10

minutes).

 

Tip: For timbales, omit parchment paper and foil. Press rice into eight (6

ounce) lightly oiled custard cups. Bake as directed. Invert; serve

immediately with sauce.

 

 

 

 

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