Savory Mushroom Rice

    In the summer and fall we are blessed to live in an area abundant with delicious edible fungi! I know many people have mixed (or decidedly unmixed) feelings about eating mushrooms, but I often tell people that's because they have met the right mushroom yet. There are a wide array of mushroom flavors and textures to choose from, but even when presented by wild gourmet mushrooms all cleaned up and market ready many folks just plain don't know what to do with them! So I've put together this dish featuring the hedgehog mushroom. Really you could use any firm species of mushroom but I found this the other day, so here we are.

                       178 gram hedgehog!

Remember most of my measurements (except rice and broth)are approximate and all the produce used in this recipe is from the awesome folks at the Ashland Area Farmer's Market!

Ingredients:

Olive oil
Sesame oil
2T butter
Sea salt
Worcestershire sauce
Soy sauce
2 cups broth
1 1/2 cup uncooked white rice (not minute rice!)
Large onion (I like the Walla Walla for this because it browns nicely)
At least 1lb mushrooms
Two cloves minced garlic (or one if you're using elephant garlic! My favorite!)
Two green peppers
One large kohlrabi
Some kind of green (spinach, collards, beet greens.... I used the stir fry mix from Seasonally Sourced for this one)


Using a generous drizzle of olive oil, brown 1/2 of your mushrooms and the chopped up onion on medium high heat. Seasom with sea salt Carmelization= deliciousness! Set aside
In the same pan drizzle some (I don't know.....2T??) Sesame oil and melt the butter. Stir in garlic and green peppers. Cook 30 seconds. Stir in diced kohlrabi cook 30 seconds. Stir in chopped up greens, cook until wilted. Splash in soy sauce (easy does it... you want flavor but not too salty!) And Worcestershire sauce to taste.
Cook until bottom of the pan is brown again.
Stir in small amount of broth and rice, stir until all the good brown stuff lifts off the bottom of the pan. Stir in remaining broth, bring to simmer, cover and reduce heat to medium low.
Simmer 15 minutes, Stir, if there is liquid left allow to cook off.
Removed from heat and quickly stir in caramelized onion and mushrooms. Cover and let rest for ten minutes.
Fluff and serve!!

This fed my family of four to stuffed with a generous helping left over.