Welcome to a tantalizing culinary adventure as we embark on a delightful journey to create the ultimate dish that combines the essence of scallions, wild rice, and delicate crepes, harmoniously filled with a savory mushroom medley and enveloped in a vibrant red pepper sauce. This article will guide you through the culinary labyrinth, helping you navigate the intricate steps of preparing this exquisite dish, ensuring that every bite is a symphony of flavors dancing on your palate. Get ready to unravel the secrets behind crafting this culinary masterpiece and indulge in a sensory experience like no other!
Let's cook with our recipes!
SCALLION WILD RICE CREPES, MUSHROOM FILLED W/ RED PEPPER SAUCE
From Gourmet Magazine (November 2002) these savory crepes are the perfect vegetarian entree for a fancy dinner party. Each component can be made 2-days ahead, then assembled at the last minute. Not difficult to make, but there are a lot of steps. The result is worth the effort! Recipe by Shelly Wiseman. (Can substitute jarred roasted red peppers. And green onions are the same as a scallion...) Edited to add: Sauted portabello strips can completely replace all the fussiness with the dried mushrooms. I also served this with creamed spinach in place of the red pepper sauce. Just depends on what color looks best to you.
Provided by Wish I Could Cook
Categories Vegetable
Time 2h15m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 24
Steps:
- Make crêpe batter:.
- Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat and cook, covered, over low heat until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and cool to warm.
- Blend together milk, eggs, 3 tablespoons butter, flour, pepper, remaining teaspoon salt, and 1 cup cooked wild rice in a blender until smooth, about 1 minute. Transfer to a large bowl and stir in scallions and 1 1/2 cups cooked wild rice (reserve remainder for another use). Let batter stand, covered, at room temperature 1 hour.
- Make sauce while rice cooks:.
- Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
- When cool enough to handle, peel peppers, discarding stems and seeds, and coarsely chop.
- Purée peppers with water, oil, vinegar, and salt in cleaned blender until smooth. Season with pepper and pour into a small heavy saucepan.
- Make filling while batter stands:.
- Soak porcini in boiling-hot water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into another small bowl.
- Heat oil and 1 tablespoon butter in a 12- to 13-inch nonstick skillet over moderately high heat until foam subsides, then sauté porcini and cremini mushrooms, tossing with 2 wooden spatulas or spoons, until wilted and any liquid mushrooms give off is evaporated, 3 to 5 minutes. Add garlic, rosemary, thyme, salt, and remaining tablespoon butter and sauté, stirring, 1 minute. Add porcini soaking liquid and boil until most of liquid is evaporated and mushrooms are tender, 3 to 5 minutes. Season with salt and pepper.
- Cook and assemble crêpes:.
- Line a plate with 1 square of wax paper. Heat crêpe pan over moderate heat until hot, then brush lightly with some melted butter. Spoon about 1/3 cup batter into pan, tilting and rotating to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, about 1 minute, then loosen crêpe with a heatproof plastic spatula and flip over with your fingers. Cook crêpe until other side is lightly browned, about 1 minute, and transfer to wax-paper-lined plate. Top crêpe with another square of wax paper. Make more crêpes with remaining batter, brushing pan lightly with butter as needed. (You will have extra crêpes.).
- Preheat oven to 400°F.
- Brush some melted butter on bottom of a large shallow baking pan (1 inch deep). Spread 1/4 cup filling centered over half of 1 crêpe, then fold other half over filling to form a half-moon. Fold half-moon in thirds, overlapping outer sections (making a cone shape), and transfer to baking pan. Repeat procedure with 11 more crêpes, arranging in 1 layer in baking pan.
- Brush crêpes generously with remaining melted butter and bake in upper third of oven until outsides are crisp and filling is heated through, about 15 minutes.
- While crêpes are baking, heat sauce over low heat until hot, about 5 minutes.
- Put sauce on each of 6 plates and top with 2 crêpes.
- Cooks' notes:.
- Wild rice can be cooked 2 days ahead and cooled, uncovered, then chilled, covered.
- Red pepper sauce can be made 2 days ahead and chilled, covered.
- Filling can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- Crêpes can be made and filled 1 day ahead and chilled, wrapped in foil. Brush with melted butter just before baking.
THAI SCALLION SAUCE
Make and share this Thai Scallion Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 5m
Yield 1 cyo, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients in a medium bowl; stir well.
Nutrition Facts : Calories 42.7, Fat 1.2, SaturatedFat 0.2, Sodium 2159.6, Carbohydrate 6, Fiber 0.4, Sugar 3.2, Protein 2.5
WILD MUSHROOMS WITH RED ONIONS AND SCALLIONS
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the mushroom mixture without crowding, melt butter with 1/4 cup oil over medium-high heat. Add onions, and season with 1 teaspoon salt; toss to combine. Cook, stirring often, until onions are translucent, 3 to 5 minutes. Add mushrooms, and toss to combine. Season with salt and pepper. Cook, stirring often, until mushrooms are almost tender, 3 to 4 minutes.
- Add scallions. Cover; cook, stirring occasionally, until mushrooms and scallions are tender, 7 to 8 minutes.
- Stir in vinegar and remaining 1/2 cup oil. Season with salt and pepper.
CHICKEN WILD RICE STUFFED RED PEPPERS
Something special!
Provided by www.sgdlcq.xyz
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
- Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
- Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 28.3 g, Cholesterol 30.4 mg, Fat 9.2 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 2.2 g, Sodium 1000 mg, Sugar 6.2 g
Recipes in "Oyster Mushroom Soup":
Creamy Oyster Mushroom Soup: - Use fresh or high-quality oyster mushrooms for the best taste and texture. - Lightly sauté the mushrooms in butter to caramelizing and enhance their umami. - Simmer the mushrooms in a flavorful broth to create a rich and flavorful base. - Use heavy cream, milk, or a combination of both to achieve a creamy and decadent texture. - Add some fresh herbs, such as thyme or parsley, at the end of cooking for extra aroma and taste. Miso Oyster Mushroom Soup: - Use a high-quality white or red miso past to create a rich and flavorful base. - Simmer the oyster mushrooms in the miso broth along with tofu, ginger, and other desired ingredients. - Add some noodles, such as udon or soba, to make a more hearty and satisfying meal. Vegan Oyster Mushroom Soup with Coconut Milk: - Use a combination of oyster mushrooms and other mushrooms, such as shiitake or enokitake, for a variety of textures. - Cook the mushrooms in coconut milk along with lemongra**, g**inger, and other aromatic ingredients. - Add some fresh herbs, such as cilantro or basil, at the end of cooking for extra brightness. Clam and Oyster Mushroom Chowder: - Use a combination of canned or fresh clams and oyster mushrooms for a seafood-forward chowder. - Simmer the clams and mushrooms in a flavorful broth along with celery, carrots, and other desired ingredients. - Use either homemade or store-bought clam chowder base to enhance the seafood and mushroom flavors.Conclusion:
With its versatility and umami-rich flavors, the oyster mushroom can be used to create a variety of delicious and satisfying soups. These four oyster mushroom-based soups offer a great starting point for any home cook, whether you're looking for a creamy and indulgent dish, a more umami-forward broth, a flavorful and unique plant-based option, or a classic chowder. Be sure to experiment with different ingredients and cooking techniques to create your own unique and delicious oyster mushroom soups.
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