Thai Mushroom Strogonoff with Aztec Rice Blend

Recipe courtesy of Chef Monica Pope, t’afia, Houston and www.ChefMonicaPope.com


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Yield: 24 two-cup servings

Ingredients

Aztec Rice Blend

6 cups Aztec Rice Blend*

1 ½ teaspoons turmeric powder

1 tablespoon kosher salt

2 tablespoons butter

9 cups water

Thai Mushroom Stroganoff

1 cup olive oil

6 pounds cremini mushrooms, halved or quartered

3 stalks lemongrass, crushed

10-12 lime leaves or about 1/4 cup grated lime zest

3 tablespoons grated peeled ginger

¾ cup cornstarch

¾ cup coconut milk (to blend with the cornstarch)

10 ½ cups coconut milk

1 tablespoon kosher salt

¾ teaspoon ground black pepper

¾ cup roughly chopped fresh cilantro

Directions

In a saucepot, mix the rice blend with the turmeric, salt, butter, and water. Bring to a boil, then reduce the heat and simmer, covered, until just tender, about 1 hour. Spread the rice on sheet pans to cool, then refrigerate.

Heat the oil in a large sauce pot. Add the mushrooms to the pot, stir, cover, and cook for about 10 minutes, or until tender. Add the lemongrass, lime leaves or zest, and ginger.

In a small bowl, blend the cornstarch to a thin paste with the ¾ cup coconut milk and set aside.

Add the remaining coconut milk to the pot and bring to a simmer for 5 minutes. Pour in the cornstarch paste, bring to a boil, and then stir for a minute to thicken. Season with the salt and pepper and then remove the lemongrass. At this point, the stroganoff can be cooled and refrigerated until service.

For each serving, to order: Bring about 1 cup stroganoff to a simmer and serve over about 1 cup rewarmed rice blend. Garnish with chopped cilantro.

*Aztec Rice Blend is a combination of ancient amaranth grains, red rice, whole grain brown rice, and multi-colored split peas. You can find the blend at IndianHarvest.com

 

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