Friday, September 24, 2010

Sometimes what starts out as one thing, ends up another

At the farmer's market last weekend my mushroom friend of Far West Fungi gave me a basket of lovely little mushrooms and I decided to make a little appetizer of them. I just chopped them up and put in a small pan along with about a cup of cream, or just to cover slightly. Added salt and pepper and some chopped fresh sage and let this simmer down on medium low for about 30 min then add a splash of sherry and cook another 5 min or so. Then you toast some bread and pour it over the top for a delicious appetizer. In theory. As I was cooking the rice I remembered this side dish I used to make and decided to switch gears and make it. Eat it 'til it ouches rice that is - the name says it all. So no appetizer tonight! Adapted from Real American Food

Eat it 'til it Ouches Rice serves about 4

2 chopped green onions
1 package fresh mushrooms chopped (any kind)
tablespoon butter
tablespoon sherry
about 1/3 cup cream
about 3/4 of a can of Amy's cream of mushroom soup (much better than campbells)
2 cups cooked rice
about 1 cup shredded cheddar (tonight I only had gruyere on hand - and it was good too!)
handful of sliced or slivered almonds

Saute the onions with the mushrooms in the butter and when soft add the sherry and cook down then add the cream. Here is where I used my appetizer mushrooms instead. Toss in a bowl the cooked rice, mushroom mixture and the soup. Pour into a buttered casserole dish top with cheese and almonds. Bake about 15-20 min at 350 degrees until brown and bubbly.

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