Yellow Oyster Mushrooms with Wild Rice

I fell in love with these beauties at the farmers’ market last Saturday. They were just so bright and seemed perfect for spring, and anyone who knows me knows that I am a sucker for produce in pretty colors, even if it doesn’t stay after cooking. I thought these would be good with some wild rice and chicken for Ian. For myself I had bought some Baked Tofu (savory flavor) from Trader Joe’s.

For the mushrooms, I melted some butter over low heat and sweated a couple teaspoons shallots until they were translucent. Then I added the mushrooms and cooked them for a couple minutes until they were shiny. Then I added about 1/2 cup white wine, and cooked until the mushrooms absorbed most of it. Then, since I didn’t have any cream, I added a mixture of 1 teaspoon melted butter, 1 teaspoon sour cream, and 1/2 cup milk (the butter will start to solidify again if the milk is cold, which isn’t a problem). When the sauce was mostly reduced, I added a little parmesan cheese.

I really like this wild rice blend, which contains brown rice, red rice, barley, and rye berries. I followed the instructions for cooking on the package, except I added a vegetable bouillon cube, because Ian thinks it isn’t very flavorful. It was a little salty, in my opinion, but Ian thought the salt level was adequate.

My tofu steak was not very good. Actually I didn’t like it at all and threw it away. Maybe the flavors just didn’t go together, but I could not eat it at all. Perhaps in a different preparation…

Ian liked his chicken a much better. I think some fresh chives or other herbs would have brightened up the dish and made it far more attractive, but I didn’t have any on hand. It was still quite good (without the tofu), just not as photogenic.

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