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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Swisstt Only
[email protected]This is a great recipe for a potluck or party. It's easy to make and everyone loves it.
Mike Russell
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The walnuts and cheese really balance out the flavor.
oyindamola adeniyi
[email protected]This dish was a lot of work, but it was worth it. It's so delicious!
Maddison Searle
[email protected]The instructions were a bit confusing, but the dish turned out great in the end.
William Cheney
[email protected]I found this dish to be a bit bland. I think it could have used more seasoning.
Destiny Damion
[email protected]This was a bit too rich for my taste, but my husband loved it.
Erica Kizzee
[email protected]I was surprised at how well the walnuts complemented the mushrooms. This dish is a great way to add some extra protein to your meal.
Jalali Shah
[email protected]This mushroom walnut au gratin is a must-try for any mushroom lover. It's cheesy, creamy, and full of flavor.
maima mustafa
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal.
Kazmin hussain
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
O wApey Shahi
[email protected]The combination of mushrooms, walnuts, and cheese was perfect. I loved the crispy topping.
unlimited Maja
[email protected]This was a delicious and easy side dish. I will definitely be making it again.
Debashish Dash
[email protected]I've made this dish several times now, and it always turns out perfect. It's so easy to make and always impresses my guests.
Umer Abbasi
[email protected]This mushroom walnut au gratin was a hit at my dinner party! It was creamy, cheesy, and packed with flavor. Even my picky eater loved it.