Ingredients
- ½ cup wild rice
- 1 cup turkey, chicken, or mushroom stock
- 2 bay leaves
- 4 cups mushroom stock (See Recipe)
- 1 onion, peeled, ends trimmed and thinly sliced
- 3 small carrots
- 1 pound mixed mushrooms brushed of any dirt, larger mushrooms sliced, small ones left whole (chestnut, oyster, maitake shiitake, or other meaty mushrooms)
- Extra virgin olive oil, for sautéing
- ¼ teaspoon cayenne
- ¼ teaspoon nutmeg
- Salt and pepper
- 2 small slices baguette per serving for crostini, to garnish
- 2 tablespoons chopped fresh parsley
- Finely grated zest from 1 lemon
- 1 teaspoon finely chopped pickled pearl onions or ramps
- 1 tablespoon Herbs de Provence oil, available at specialty markets
Preparation
Bring rice, bay leaves, and broth to a boil in a medium saucepan. Cover and lower to a simmer. Cook for 30 minutes or until liquid is fully absorbed. Turn the heat off, leaving the lid on, as you prepare the other elements.
Get a cast iron skillet hot, set over medium-high heat. Drizzle olive oil and sauté onions for 3 minutes, lowering heat to medium after stirring. Add carrots and cook for 3-5 more minutes, stirring occasionally.
Add mushrooms, nutmeg, cayenne, and a drizzle of oil and stir to combine. Sauté for 5-7 minutes, until mushrooms soften and begin to brown. Add stock, bring to a boil, then lower to simmer, 5 minutes.
Drizzle a small bit of olive oil onto baguette slices and season with kosher salt and freshly cracked pepper. Toast in a 300° toaster oven 3-5 minutes, or until golden. Set crostini aside to cool on a wire rack. Assemble gremolata ingredients in a small bowl, taste and adjust seasoning as needed.
Ladle mushroom broth into bowls, adding a few tablespoons of wild rice to each serving. Arrange crostini, topped with gremolata, and add a final few grinds of cracked pepper and drizzle of Herbs De Provence oil to garnish.
