 | | Directions |
- Cover dried morels with 1 cup hot water. Set aside.
- Clean button mushrooms: wipe or brush away any stray bits, rinse if necessary. Remove and dice stems. Cut caps in thick slices.
- Dice carrots, celery and onion.
- Heat oil in heavy saucepan. Add carrots, onion, celery and mushroom stems. Cook 10 minutes over medium-low heat, stirring occasionally. Add stock and sliced mushroom caps.
- Drain soaked morels, reserving the soaking water. Strain the soaking water through a coffee filter or piece of cheesecloth to remove any grit. Add strained water and soaked morels to pan. ( The soaking water is loaded with flavor)
- Add rice and sherry. Simmer for 30 minutes (45 if using brown rice) or until rice is tender. Taste for seasoning, add salt and pepper as needed.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: 3 or 4 quart saucepan, preferably with a heavy bottom
Servings: 4
|  | | Ingredients | | - | | 1 ounce dried morels or other wild mushrooms |
| - | | 8 ounces fresh button mushrooms |
| - | | 2 tablespoons olive oil |
| - | | 1 onion |
| - | | 1 carrot |
| - | | 1 stalk celery |
| - | | 2 cups chicken or vegetable stock. If using a 14 or 15 oz. can, add enough water to make 2 cups |
| - | | 1/3 cup uncooked rice, preferably long grain, white or brown |
| - | | 1/4 cup sherry |
| - | | salt and pepper |
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