We really enjoyed this, the sweetness of the corn and the nuttiness of the rice coated in a rich mushroom & cheese sauce were perfect on a cold rainy evening. I chose dried mushrooms instead of fresh so I could use the flavorful soaking water to make the sauce, it really boosts the mushroom flavor. For the cheese I used a goat's milk cheddar which has just the slightest goat cheese tang to it but is not overpowering at all.
As a preview to this Friday's Iron Foodie post, I'll let you know that the dried porcini mushrooms came in my package from Marx Foods. Since I used them in this they will not be one of the ingredients in my entry.
Turkey & Wild Rice Hotdish
1/3 c wild rice (use the real thing please!)
1 oz dried porcini mushrooms
1 c boiling water
1 c frozen corn
1 c cooked turkey, chopped or shredded
1 T unsalted butter + extra for dotting the top
2 T all-purpose flour
1/4 c cream
1/2 T sherry
1/2 t dried thyme
1/2 t kosher salt
freshly ground pepper
1/2 oz white cheddar, chopped
Put the wild rice in a small saucepan with 1 2/3 c water & bring to a boil. Cover, reduce heat & simmer until tender, about 45 minutes. Drain any excess water.
Preheat oven to 350 F.
Put the dried mushrooms in a small bowl & cover with the cup of boiling water. Let sit until the mushrooms are tender, about 15 minutes. Remove the mushrooms, reserving the soaking liquid & chop them
Mix the wild rice, corn, turkey & chopped mushrooms together in a small casserole or baking dish.
In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook while stirring for 1 minute. Whisk in 3/4 cups of the soaking liquid 1/4 cup at a time, try to leave any sediment behind. Whisk in the cream, sherry, thyme, salt & a few grinds of pepper. Stir until hot & slightly thickened. Add the cheese & stir until melted. Taste for seasoning & adjust as needed.
Pour the sauce over the rice & turkey mixture. Stir to coat everything. Top with a sprinkling on panko & then dot with little pieces of butter.
Bake for 30 minutes until hot & bubbly.
Makes 2 - 3 servings
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