A blog about food
Picnics in the Valley
I look forward to spring, summer, picnics, and visits from friends and family.
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Rice Dressing with Oysters and Mushrooms
In the South, We like to stuff just about anything. Mushrooms would fall in that category—either stuffed, or in the stuffing. This is a side dish or stuffing that’s also from the
Official Louisiana Seafood and Wild Game Cookbook from the Louisiana Department of Wildlife and Fisheries. Cook's note: rice dressing is considered a side dish but it can be used as a stuffing.
2 cup cooked rice
2 tablespoons -4 tablespoons butter
1 medium chopped onion
1 chopped bell pepper
1 cup chopped celery
1 clove garlic, crushed
1 quart oysters
1 pint fresh mushrooms
½ cup chopped parsley
½ cup chopped green onions
salt, pepper, hot sauce to taste
Melt butter and add onions, celery, bell pepper, garlic, and mushrooms. Sauté until soft, add oysters. Simmer slowly, add parsley and green onions. Season to taste and mix thoroughly with hot cooked rice. If too dry, add some chicken stock. Serve immediately or put into casserole and reheat at 300 degrees only until heated through.
Caramelized Onion and Bacon-smothered Exotic Mushrooms
This recipe comes from Emeril’s Delmonico: “This recipe may look simple but the flavor is incredible, making this an often-requested recipe from Delmonico diners. The mushrooms are initially roasted to intensify their flavor as well as to prevent them from getting mushy. Serve these mushrooms alongside steak or chicken."
1 1/4 pounds exotic mushrooms (such as shitake, crimini and oyster), wiped clean and stems removed
3 tablespoons olive oil
½ teaspoon salt
1/4 teaspoon freshly ground black pepper
2 strips bacon, chopped
5 tablespoons unsalted butter
1 pound yellow onions , thinly sliced
1/3 cup chicken stock or canned low-sodium chicken broth
Preheat the oven to 400 degrees. Place the mushrooms in a large bowl, drizzle with 2 tablespoons olive oil and toss to coat with the salt and pepper. Spread the mushrooms on a large baking sheet and roast for 10 minutes. Set aside to cool. Cook the bacon in a small skillet over medium heat, stirring occasionally, until crisp and the fat is rendered, 4-5 minutes. Drain on paper towels. Heat 4 tablespoons of the butter in a large heavy skillet over medium-high heat. Add the onions, reduce the heat to medium-low, cook slowly, stirring occasionally, until golden brown and caramelized, about 35 minutes. Remove from the heat and set aside.
Heat the remaining 1 tablespoons olive oil in another large skillet over medium-high heat. Add the mushrooms and cook, stirring until tender, about 4 min. Add the caramelized onions and bacon and cook until heated through, about 1 min. Add the chicken stock and cook, stirring to deglaze the pan, about 1 min. Add the remaining 1 tablespoons butter and cook, stirring for 30 seconds. Serve immediately.
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Thanks mom—these recipes are completely yum!