As a chef, I've always had a strong love for mushrooms, especially when combined with the allium family (onions, leeks, or garlic). I don’t know enough about mushroom variations to forage myself, but I always made sure to make friends with people who do. Noble Mushrooms, a vendor at our farmers’ market, has a great selection of mostly farmed and, when possible, special batches of foraged mushrooms and/or truffles. We are sampling our mushroom soup this week (also served in the café), which is both vegan and gluten-free. My favorite thing about this recipe is the creaminess and the way it compliments the texture of the roasted shiitakes.
5 lbs portobello mushrooms
1 lb shiitake mushrooms
1 lb sweet onion
1/2 head celery
1 cup Basmati rice
1 cup white wine
1. Remove the stems from your mushrooms and chop. Rough chop portobello caps and add to mushroom stems. Toss with olive oil, salt, and pepper. Roast in the oven at 350F until tender.
2. Finely slice the shiitake caps, toss with olive oil, season with salt and pepper, and roast until tender. Set aside.
3. Dice the onions and celery, and sweat them in a large pot with olive oil. Add the roasted mushrooms, chopped rosemary, thyme, and bay leaf.
4. Add white wine and basmati rice. Add water until all ingredients are submerged. Bring to a low simmer for 30 minutes. Add vinegar. Purée everything until smooth and emulsified. Add roasted shiitake caps and season.