MUSHROOM WALNUT AU GRATIN
This is a recipe printed in the San Jose Mercury News HomePlates column, listed as being from the now-defunct Good Earth restaurant chain. It is a hearty vegetarian dish which I remember enjoying in college. I have not made this recipe yet, I won't find enough takers at my house right now, but wanted to get it posted so it doesn't get lost again.
Provided by TCookie
Categories Brown Rice
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- For pilaf:.
- Heat oil in 2 quart saucepan.
- Stir in rice and cook and stir until it begins to brown.
- Add onion, stirring until lightly browned.
- Add bouillon cube, salt, ginger, oregano and water, stirring to combine.
- Cover and lower heat to simmer.
- Cook until rice is just tender, about 30 minutes.
- For mushroom/walnut mixture:.
- Preheat oven to 400 degrees.
- Heat oil in large skillet over medium high heat, add walnuts and stir until lightly browned.
- Remove with slotted spoon and reserve.
- Add onions and mushrooms to oil and brown lightly, remove with slotted spoon and reserve.
- Add broccoli and saute until crisp-tender, about 8 minutes.
- Stir in onions, mushrooms, water chestnuts and garlic.
- Remove from heat and add walnuts, soy sauce and sour cream.
- Stir lightly to coat vegetables.
- Spread brown rice pilaf in greased, shallow 2 1/2 quart baking dish.
- Cover with vegetable mixture, and sprinkle evenly with cheeses.
- Bake until cheese melts, about 20 minutes.
- Serve garnished with orange slices.
- Cooking time below is approximate, as I think you can do the pilaf and mushroom mixture concurrently.
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Akasha Licinia
[email protected]Meh.
dumisani ngubane
[email protected]Not bad.
DD Daph
[email protected]Loved it!
Chidi Showboyz
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Collin Ntesang
[email protected]This was a great recipe for a special occasion. It was a bit time-consuming to make, but it was definitely worth it.
Tshegofatso Kwati
[email protected]It was a good recipe, but I think I would have liked it better with a different type of cheese. The Gruyère was a bit too strong for my taste.
Mulenga Steven
[email protected]This dish was a bit too rich for my taste, but my husband loved it. He said the mushrooms and walnuts were a great combination.
Nana Ama Borngreat
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The walnuts added a nice touch, and the sauce was very creamy and flavorful.
Omar Shwaib
[email protected]The mushroom walnut au gratin was easy to make and turned out great! I used a combination of cremini and shiitake mushrooms, and they were very flavorful. The sauce was rich and cheesy, and the walnuts added a nice crunch.
Troy Titsworth
[email protected]This mushroom walnut au gratin was a hit with my family! The flavors were rich and creamy, and the walnuts added a nice crunchy texture. I will definitely be making this again.