Mushroom Hash With Black Rice
Published February 15, 2011
Andrew Scrivani for The New York Times
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 stalks celery, finely chopped
2 pounds mushrooms, stems trimmed, chopped
2 garlic cloves, minced
¼ cup dry white wine
1 teaspoon fresh thyme leaves
Salt
freshly ground black pepper
2 tablespoons tomato paste, dissolved in ¼ cup water
1 cup cooked black rice (optional but recommended)
¼ cup chopped flat-leaf parsley
Poached eggs for serving (optional)
Nutritional analysis per serving (4 servings)
28 grams carbs; 37 milligrams cholesterol; 228 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 863 milligrams sodium; 11 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Advance preparation: The hash will keep for three or four days in the refrigerator.
Private Notes
Comments
I've made some variation of this many times since Costco carries black rice. I use use under a pound of mixed mushrooms with a cup of rice and no egg. Sometimes I add the tomato paste. It is a delicious, unusual dish, now in my repertoire.
Added half a chopped red pepper when adding the mushrooms to give the dish some color. Did not add eggs. Very tasty and I suspect the leftovers will improve with an overnight sojourn in the refrigerator.
Was expecting a virtuous-tasting health bomb, but it was delicious! Going into rotation. The color and chew of the black rice is a must. Subbing cilantro for parsley works nicely. Ate two helpings; the first one with a slice of very good quality vegan cheese melted between the rice layer and the mushroom layer. Great for a Thanksgiving spread if you have any vegan guests.
I like the recipe, but, again, my ongoing issue with NTC is the prep/cooking time. Imho, 40 minutes is way under the actual time it took.
Once again, a recipe that takes much more time to prepare. Should I begin to think that cooking time does not include prep time?
Was expecting a virtuous-tasting health bomb, but it was delicious! Going into rotation. The color and chew of the black rice is a must. Subbing cilantro for parsley works nicely. Ate two helpings; the first one with a slice of very good quality vegan cheese melted between the rice layer and the mushroom layer. Great for a Thanksgiving spread if you have any vegan guests.