Mushroom rice as made on the last night of festival. It worked even better than I hoped. Tasty. Of course it can be scaled down for a smaller version. One can also substitute like crazy. The important thing is the rice to liquid ratio. It's gluten free. Leaving out the cheese and substituting olive oil for butter would make it dairy free too and still yummy.

~30g dried porcini mushrooms (the magic ingredient for this)
5-6 large field mushrooms roughly diced
2T butter
1c white wine
5c basmati rice
7.5c water, including porcini stock
2 chicken stock cubes (replacing the non porcini water with real stock would be better, but these keep for last night of festival)
a goodly handful of thyme leaves
~1t freshly ground black pepper
salt to taste
~200g hard cheese, grated or fairly finely chopped.

Soak porcini in enough hot water to cover for half an hour or so. Fish them out and chop them up. Save the soaking water!

Melt butter in a large pan (one of our tinys)
Saute all mushrooms until mostly cooked.
Add wine, then rice and spices, stir to coat the rice.
Add the porcini stock/water. Stir. Bring to the boil, reduce to a simmer (lid on) for 15min. Stir and check that the rice is cooked. If not, leave a bit longer, adding a little hot water if it seems to need it, we are aiming for quite a dry finish though. Check if more salt is needed. Stir in cheese.
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From: [personal profile] mrsbrown


How did you store the mushrooms? I wanted to make something like this but worried that the mushrooms would be slimy when I wanted them.
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