While searching for recipes using mushrooms. I came across this one. I haven't tried it yet but it is definitely going to be on the menu next week at our house. It looks so good!
http://www.savorystyle.com/blog/food/spinach-mushroom-wild-rice-casserole
Ingredients
1/2 lb. fresh spinach
1 large bunch of kale
2 large portobello mushrooms, sliced
1/2 lb. shiitake mushrooms,sliced
1 Tbsp. butter
3 cloves of garlic
1 Tbsp. dried thyme
1 Tbsp. dried oregano
1/4 tsp. nutmeg
1/4 tsp. cayenne
salt and pepper, to taste
1 1/2 cup veggie broth
1/2 cup coconut milk
3 Tbsp. whole wheat flour
4 cups cooked wild rice
2 Tbsp. dried cranberries
2 sweet onions, sliced into rings
salt and pepper, to taste
1 1/2 cup gruyere cheese, shredded
Preparation Instructions
1) Cook wild rice according to package instructions.
2) Grease a 2.5 quart casserole dish with cooking oil and set aside.
3) Place spinach and kale in a steamer set over boiling water, cover, and steam until just wilted, about 2 minutes.
4) Add olive oil to a large skillet set over medium heat. When the oil becomes hot, add mushrooms in a single layer and allow them to cook, untouched, until the bottoms have become caramelized, about 3 minutes. Stir them once and allow them to cook for an additional 5 minutes before adding butter, garlic, and spices. Finally, add the spinach and kale, stirring to ensure that everything is well combined.
5) In a small saucepan, combine veggie broth and coconut milk. Scoop out approximately 1 cup of the liquid mixture into a small cup before placing the saucepan on the stove over medium-low heat and bringing to a boil. Add flour to the reserved cup of liquid, stirring vigorously until smooth. Pour the flour mixture into the saucepan, stirring until thick and creamy.
6) Pour the sauce over the spinach, kale, and mushroom mixture, and stir to combine. Add the cooked wild rice and dried cranberries, stir, and transfer to prepared casserole dish. Sprinkle with half of the shredded cheese.
7) Preheat oven to 375F.
8) Add olive oil to your skillet and set it over medium heat. When the oil becomes hot, add sliced onions and salt and pepper, stirring constantly until the onions begin to soften, about 5 minutes. Continue cooking, stirring occasionally, until the onions turn golden brown, about 20 minutes.
9) Add onions to the casserole dish and top with remaining cheese. Bake for 20 minutes, until cheese is melted. Serve warm.
http://www.savorystyle.com/blog/food/spinach-mushroom-wild-rice-casserole
Ingredients
1/2 lb. fresh spinach
1 large bunch of kale
2 large portobello mushrooms, sliced
1/2 lb. shiitake mushrooms,sliced
1 Tbsp. butter
3 cloves of garlic
1 Tbsp. dried thyme
1 Tbsp. dried oregano
1/4 tsp. nutmeg
1/4 tsp. cayenne
salt and pepper, to taste
1 1/2 cup veggie broth
1/2 cup coconut milk
3 Tbsp. whole wheat flour
4 cups cooked wild rice
2 Tbsp. dried cranberries
2 sweet onions, sliced into rings
salt and pepper, to taste
1 1/2 cup gruyere cheese, shredded
Preparation Instructions
1) Cook wild rice according to package instructions.
2) Grease a 2.5 quart casserole dish with cooking oil and set aside.
3) Place spinach and kale in a steamer set over boiling water, cover, and steam until just wilted, about 2 minutes.
4) Add olive oil to a large skillet set over medium heat. When the oil becomes hot, add mushrooms in a single layer and allow them to cook, untouched, until the bottoms have become caramelized, about 3 minutes. Stir them once and allow them to cook for an additional 5 minutes before adding butter, garlic, and spices. Finally, add the spinach and kale, stirring to ensure that everything is well combined.
5) In a small saucepan, combine veggie broth and coconut milk. Scoop out approximately 1 cup of the liquid mixture into a small cup before placing the saucepan on the stove over medium-low heat and bringing to a boil. Add flour to the reserved cup of liquid, stirring vigorously until smooth. Pour the flour mixture into the saucepan, stirring until thick and creamy.
6) Pour the sauce over the spinach, kale, and mushroom mixture, and stir to combine. Add the cooked wild rice and dried cranberries, stir, and transfer to prepared casserole dish. Sprinkle with half of the shredded cheese.
7) Preheat oven to 375F.
8) Add olive oil to your skillet and set it over medium heat. When the oil becomes hot, add sliced onions and salt and pepper, stirring constantly until the onions begin to soften, about 5 minutes. Continue cooking, stirring occasionally, until the onions turn golden brown, about 20 minutes.
9) Add onions to the casserole dish and top with remaining cheese. Bake for 20 minutes, until cheese is melted. Serve warm.
