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Mushroom Pilaf Recipe

Cook's Ham - Always Good to the Bone.
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Recipe and photo courtesy of Cook's Ham
www.cooksham.com
Flavorful rice dish enhanced with sauted mushrooms, onions, garlic and chives.
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Ingredients
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 package (4 ounces) sliced shiitake mushroom caps
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 ounces) Chicken Broth
  • 1/4 cup chopped fresh chives or parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
Directions
  • Melt butter in large saucepan over medium heat. Add onions; cook and stir 3 minutes. Stir in mushrooms and garlic; cook and stir 5 minutes.
  • Add rice and broth; stir. Bring to a boil. Reduce heat to medium-low; cover. Simmer 20 minutes, or until most of the liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
  • Stir in chives, salt and pepper.
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Flavorful rice dish enhanced with sauted mushrooms, onions, garlic and chives.
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Mushroom Pilaf Recipe - Related Content

Glossary Terms
(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.
(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).
Scientific Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S.
Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.
Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.
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