Wild Rice and Mushroom Stuffing

My son Oren asks for this every Thanksgiving.

2 cups extra virgin olive oil

4 large onions (about 2 3/4 pounds) thinly sliced

2 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced

4 tablespoons chopped fresh thyme

5 cups chicken broth

3 teaspoons chopped fresh sage

2 1/2 cups wild rice

1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)

3/4 to 1 cup chopped fresh Italian parsley

In a large pan over medium heat, use ¼ cup extra virgin olive oil – add onions and sauté until very tender about 20 minutes. Transfer onions to large bowl. In the same pot over medium-high heat, add ½ cup oil and add mushrooms and 1 tablespoon thyme; sauté until mushrooms are cooked through.

Add to bowl with onions. Season with salt and pepper.

Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer about 45 minutes until all rice is tender and almost all liquid is absorbed. Add onions and mushrooms, remaining tablespoon thyme, and sage.  Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.

Can be made up to 3 days ahead ahead and baked in the oven prior to serving.

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