Wild Mushroom Wild Rice with Caramelized Onions
Recipe type: Side Dish
Cuisine: Fall, Winter, Thanksgiving
Serves: 8-10 servings
  • 2 cups dried wild mushrooms*
  • 2½ tablespoons olive oil, divided
  • 1 large yellow onion halved and cut into ¼ inch slices
  • 2 tablespoons water, broth or wine for deglazing
  • 2 cloves garlic, minced
  • 3 teaspoons fresh chopped thyme leaves, divided
  • 2 cups vegetable or chicken broth
  • 2 cups wild rice blend
  • 1 teaspoon salt, more to taste
  • freshly ground black pepper to taste
  1. Soak the Mushrooms: Put the mushrooms in a medium heat proof bowl, and cover with 2 cups boiling water.  Soak for 20-30 minutes while you caramelize the onion (see below).  Remove the mushrooms from the bowl with a slotted spoon to a cutting board. Reserve the mushroom soaking liquid and set aside.  Remove and discard the woody stems from the mushrooms.  Finely chop the mushrooms and set aside.
  2. Caramelize the onion: (here's a great tutorial from The Kitchn on caramelizing onions).  Heat the oil in a large saucepan over medium-low heat (for best results, don't use a nonstick pan).  Add the onions, and stir to coat with the oil, sprinkle with salt, and spread them evenly in the bottom of the pan. Cover and cook for about 12 minutes to sweat the onions (release their liquid). Uncover, and continue to cook, checking the onions every 5-10 minutes, and scraping the brown syrupy bits that stick to the bottom of the pan with a firm spatula.  Continue cooking the onions and scraping the pan for about 40 minutes, or until the onions look, smell, and taste caramelized.  If the onions start to burn, add a bit of water or broth to deglaze.  When the onions are caramelized, add the 2 tablespoons deglazing liquid and scrape up the remaining brown bits. Remove from the pan, set aside to cool, then finely chop.
  3. Heat 1 tablespoon olive oil in the saucepan, and sauté the garlic for a minute.  Add the chopped mushrooms, the chopped caramelized onions and 2 teaspoons thyme leaves to the pan.  Season with a couple pinches salt and sauté for a few minutes.
  4. Add vegetable broth to the mushroom soaking liquid to equal 4 cups.  Add the broth, wild rice and 1 teaspoon salt to the pan.  Bring to a boil, reduce to a simmer, cover and cook for 45 minutes.  Remove from heat (keep lid on!) and let sit for 15 minutes.  Fluff with a fork.  If there is excess liquid, simmer uncovered for a few minutes to cook it off.  If the rice is undercooked, add more broth, cover and simmer until it is tender.  Season with salt and pepper to taste, and garnish with the remaining thyme.
Recipe by Spoon With Me at https://spoonwithme.com/wild-mushroom-wild-rice-with-caramelized-onions/