MUSHROOMS, LEEKS, & RICE TURKISH STYLE
by Bob Hosh
Ingredients:
Method:
Wipe the fresh shiitake mushrooms or wild mushrooms of your choice such as Grifola frondosa, Blewits, or Agaricus arvensis with a damp cloth and cut into 1/4 inch slices. Wash the leeks thoroughly free of sand and cut into ½ inch slices. Saute the mushrooms, onions, and leeks in the olive oil over medium heat for about 6-8 minutes or until soft, but not brown. Add the rice, water, salt and pepper. Cover the pan tightly and bring to a boil; then reduce the heat to a simmer and cook covered until the rice is done and thickens the mixture; about 20 minutes. Squeeze the lemon juice over the preparation just before serving. This dish is best served at room temperature when all the intriguing flavors are more pronounced. It goes well with may grilled meats or is a good luncheon dish by itself.
RSH/Sept. 1998
Serves 4-6.
by Bob Hosh
Ingredients:
- 10 ounces sliced fresh shiitake mushrooms
- 1 cup finely chopped onions
- 2 cups thinly sliced leeks
- 2 tablespoons olive oil
- 3 tablespoons long grain white rice
- 1/2 cup water
- Salt and freshly ground black pepper to taste
- Juice of one half freshly squeezed lemon
Method:
Wipe the fresh shiitake mushrooms or wild mushrooms of your choice such as Grifola frondosa, Blewits, or Agaricus arvensis with a damp cloth and cut into 1/4 inch slices. Wash the leeks thoroughly free of sand and cut into ½ inch slices. Saute the mushrooms, onions, and leeks in the olive oil over medium heat for about 6-8 minutes or until soft, but not brown. Add the rice, water, salt and pepper. Cover the pan tightly and bring to a boil; then reduce the heat to a simmer and cook covered until the rice is done and thickens the mixture; about 20 minutes. Squeeze the lemon juice over the preparation just before serving. This dish is best served at room temperature when all the intriguing flavors are more pronounced. It goes well with may grilled meats or is a good luncheon dish by itself.
RSH/Sept. 1998
Serves 4-6.
