Stuffing Gone Wild!
(published in Chile Pepper Magazine)
Yield: 4 servings * Zest Factor: Mild
Bird suggestion: game birds pair perfectly with the rich tastes of this wild stuffing. Try quail, Cornish game hens, or even a small chicken.
The woodiness of this recipe lends itself perfectly to small game birds. However, the richness of the buttery, browned mushrooms makes this course good enough to eat alone.
5 tablespoons of butter, divided
¼ cup sliced baby portabella mushrooms
¼ cup sliced shitake mushrooms
¼ cup oyster mushrooms
¼ cup white button mushrooms
salt and freshly ground pepper
1 cup finely diced onion
½ cup finely diced celery
1 teaspoon sage
3 dried guajillo peppers
2 cups chicken stock
1 cup wild rice
3 tablespoons grated Romano cheese
2 tablespoons minced parsley
In a large sauté pan over medium-high heat begin by browning your mushrooms in batches. Add 1 tablespoon of butter and sauté portabella mushrooms until browned on all sides (about 3 to 4 minutes, stirring frequently). Season with salt and pepper and remove to a large plate. Add another tablespoon butter and sauté your shitake mushrooms till browned (about 3 to 4 minutes). Season the mushrooms and remove to a large plate. Repeat with oyster mushrooms and white button mushrooms and remove all mushrooms to a large plate for later use.
In the same large pan, add remaining butter and diced onions and celery. Sauté mixture for 6 to 8 minutes until celery softens and onions turn translucent then season with sage and additional salt and pepper. Next, add in guajillo peppers, chicken stock, and rice and bring to a boil. Once stock mixture has boiled, reduce heat to a simmer and cover pan and simmer for 50 minutes. After 50 minutes, remove pan from heat, remove peppers and stir mushrooms back into the rice. Cover for an additional 10 minutes. Uncover your pan, stir in Romano cheese, season to taste with salt and pepper and top with minced parsley. Enjoy your wild rice and mushroom stuffing!