I don’t know about y’all, but sometimes I just get in a mood to eat a particular food.
It’s not always chocolate, although chocolate frequently makes that list. :)
On this occasion (no, it wasn’t bacon! Although…) it was mushrooms. As frequently is the case, I’d eaten something with mushrooms in it that was wonderful and whetted my appetite for more.
None of the recipes that were my old standbys had enough of the mushroom ingredient to really satisfy me. So I took to the internet.
And I found this gem on Heidi Swanson’s 101 Cookbooks site. She first posted it a couple of years ago, but it was so popular that it came up nearly first in my Google web search.
I think what I liked about this most was the combination of cheeses with the brown rice and the mushrooms. Heidi had put tarragon in her recipe, but I’ll admit to leaving it out of mine. I did use low fat cottage cheese and low fat sour cream in mine to make it a smidge less fattening. And I resisted the urge to add bacon (aren’t you proud?) although I think the recipe would be wonderful with it in there. Maybe even some spinach would be fun to add, another time.
Unfortunately (and not surprisingly) Heidi’s pictures are much prettier than mine are! If you’d like, you can see a more attractive rendition of the dish on her site. :)
At any rate, it was comfort on a plate and very satisfying.
8 ounces of brown, chopped mushrooms
1 chopped onion
3 finely chopped cloves of garlic
3 cups cooked brown rice, room temperature
2 large eggs
1 cup low fat cottage cheese
1/2 cup low fat sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped (optional…and I didn’t use it)
Preheat oven to 350. Saute the mushrooms in olive oil and sprinkle with salt. Stir until browned. Add the onions for an additional 4 to 5 minutes. Add the garlic and continue cooking for another minute. Remove from heat. Add the cooked rice to the skillet and combine.
Mix together the eggs, cottage cheese, sour cream, and salt in a medium bowl.
Combine the rice mixture and cottage cheese mixture. Pour into a sprayed baking dish and sprinkle with 2/3 of the Parmesan cheese. Cover with foil and cook for 30 minutes. Remove foil and bake for another 25 minutes, or until heated through and browning at the edges. Sprinkle with the optional tarragon, and the rest of the Parmesan.
Hope you’ll enjoy!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig