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large platter with wild rice and sauteed mushrooms lemon wedge fresh thyme

Mushroom Wild Rice with Caramelized Shallot Thyme Butter Recipe

Shanna
A hearty, nutty, wild rice with sautéed mushrooms in a caramelized shallot thyme butter. Easy to make, full of flavor. Goes great as a side dish to chicken or salmon. Serves 8-12 people depending on serving size.
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Prep Time 20 minutes
Cook Time 55 minutes
steaming 10 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients
  

  • 2 tablespoon high heat oil, avocado, sunflower, divided
  • 150 g onion, peeled and finely diced (yellow or white) (1 medium)
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 360 g Lundberg wild rice blend, or other wild rice blend (2 cups)
  • 828 ml Chicken or vegetable broth, could also do half broth half water (3.5 cups)
  • 200 g shallots, peeled, quartered and thinly sliced (5-6 shallots)
  • 454 g Shiitake mushrooms, use Hedgehog or Chanterelles if available, sliced (1 pound)
  • 113 g butter, salted or unsalted (1 stick) (use less kosher salt if using salted butter)
  • 3-4 large garlic cloves, peeled and thinly sliced
  • 3 tablespoons fresh thyme, chopped, divided
  • 2 teaspoons lemon zest
  • 2-3 tablespoons lemon juice
  • 1 teaspoon Kosher salt (use half if using salted butter)
  • ½ teaspoon ground black pepper
  • Lemon slices for garnish
  • Optional:
  • 50 g butter
  • 100 ml broth

Instructions
 

  • Rinse the rice under cold water for one minute and let drain.
  • Bring a large heavy bottomed pan ( such as cast iron or cast iron enamel brasier or dutch oven that has a lid)
  • Add in one tablespoon of the oil and add the diced onions. Stir until softened, about 5 minutes.
  • Add in the salt and ground black pepper then the rice. Stir then add in the broth. Bring to a boil then lower to a simmer. Place the lid on the pan and cook for 40-45 minutes. Once done turn off the heat but leave the lid on. Place the pot on a cool surface such as a burner that isn’t hot. Let steam for 10 minutes. Fluff the rice with a rice paddle or fork.
  • While the rice is cooking prepare the mushrooms, shallots and the rest of the sauce.
  • Heat the remaining oil in a cast iron or large sauce pan and add the shallots. Cook on medium low, stirring often until golden brown and caramelized. About 10 minutes. Remove the shallots from the pan and set aside.
  • Add the mushrooms to the pan and cook in an even layer until soft and starting to caramelize. About 5-7 minutes. This may need to be done in two batches depending on how large your skillet is. Remove the mushrooms to a bowl when they are all cooked.
  • With the pan still on, turn heat to medium high and melt the butter. Add the sliced garlic and stir until fragrant. Add in two tablespoons of the chopped fresh thyme and stir. Then add in some salt, pepper, lemon zest and lemon juice and stir again.
  • Once the thyme is fragrant, about a minute after adding it in, add the shallots back in and stir then the mushrooms. Taste and season with more salt, pepper and lemon juice if you like. If you want a saucier sauce add in the optional butter and broth and cook for another minute or two.
  • Scoop the rice out of the pot into a large shallow serving platter or bowl and spoon the mushrooms and sauce over the top any way you like. Garnish with the remaining fresh thyme and more lemon slices. Serve immediately

Notes

his rice will keep well up to a week in an airtight container well refrigerated. Reheat either in a pan, oven or microwave. Keep in mind microwaving the mushrooms may result in an rubbery texture to the mushrooms if overcooked.