MUSHROOM HASH WITH BLACK RICE
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they're so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Provided by Martha Rose Shulman
Categories brunch, dinner, easy, weekday, main course
Time 40m
Yield Serves four
Number Of Ingredients 13
Steps:
- Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
- Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve - topped with a poached egg if desired - with crusty bread and a salad.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 838 milligrams, Sugar 8 grams
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