Saturday, March 25, 2017
Mushroom Hash With Black Rice
Martha Rose Shulman
Time 40 minutes
Yield Serves four
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Featured in: Mushroom Hash With Black Rice.
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
freshly ground black pepper
2 tablespoons tomato paste, dissolved in 1/4 cup water
1 cup cooked black rice (optional but recommended)
¼ cup chopped flat-leaf parsley
Poached eggs for serving (optional)
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.
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.
Nutritional information per serving (without poached egg)
192 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 54 milligrams sodium (does not include salt to taste); 9 grams protein
Nutritional information per poached egg
71 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 186 milligrams cholesterol; 81 milligrams sodium; 6 grams protein