I was never a huge fan of mushrooms growing up. I used to turn my nose up at the thought of them. Who would want to eat a slimy fungus? The only time I could handle any sort of mushroom was if it was on my pizza. But if I had my choice, I’d rather have eaten pineapple pizza (still true!).
About a year and half ago, I moved to a place in Pennsylvania that is famous for it’s mushrooms. The town, Kennett Square, is called the Mushroom Capital of the World. Needless to say, I tried some of my first ‘real’ mushrooms. And much to my inner loathing, I loved them!
I’m no longer living in that mushroom capital of the world, but I’m close enough to still find good mushrooms for really good prices. So I can’t help myself but try new and interesting ones. This recipe uses porcini mushrooms, which were completely new to me before making this dish. As with most mushrooms, they’re very earthy. These also have a nice texture. For a slimy mushroom anyway ;)
Cream of Porcini Mushroom Rice
1 cup dried Porcini mushrooms (about 4 oz) with 3/4 cups hot water
1 cup cashews with 3/4 cups hot water
1 1/2 cups shortgrain brown rice w/ 2 cups water
3/4 cup almond milk
salt, pepper, and onion powder to taste
In a medium bowl, add the the dried porcini mushrooms. Pour about 3/4 cups of hot water over them in the bowl. Let it sit for a minimum of 20 minutes.
In another medium bowl, add the cashews and again, pour 3/4 cups warm water over them. Let them sit for 20 minutes as well.
About ten minutes into the cashew soaking, add the short grain brown rice and 1 1/2 cups water to a medium saucepan. Cook on medium high until the water is more or less cooked out. Set aside and had 1/2 cup water.
Once the cashews are done soaking, drain them moderately (it’s okay if there still is water on them, just not a lot) and add to a blender or food processor. Blend with 3/4 cups almond milk until smooth.
Mix both the cashew cream and the mushrooms in with the rice. Also add your preferred seasoning. I recommend a dash of salt and onion powder with a pinch of pepper to start. Put back on the burner and cook for an additional 10 minutes on low medium. In the end, you want to have all the water cooked out and a creamy saucy texture.
This is a great way to enjoy porcini mushrooms! It’s actually the first time I’ve ever cooked with them and I have to say, although I wasn’t sure at first (they DO have a potent smell when soaking…), I would definitely now recommend these!
This might sound weird, but I found a way to eat this that was even better than plain! I always eat some sort of egg dish for breakfast (I’m a big fan of my daily protein kick!), so I actually scrambled in about 1 cup of this into three eggs and cooked it like an omelet. Yum!
This recipe is linked to My Meatless Monday, Midnight Madness Meatless Monday, and Just Another Meatless Monday, Tasty Tuesday, Tempt My Tummy Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Mouthwatering Monday, Tuesday Night Supper Club, Tasty Tuesday Parade of Food, Tuesday Twister, Real Food Wednesday, Gluten Free Wednesday, Pennywise Platter, Prairie Story Thursday, Food on Friday, Fight Back Friday, Vegetarian Foodie Friday, I’m lovin it Friday, The Grocery Cart Challenge Recipe Swap, and Mom Trends Recipe Linky.