Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF There are many reasons to cut down on dairy, from health issues (a complex medical minefield) to concerns about. Creamy mushroom sauce made with both wild, dried porcini mushrooms and your choice of fresh mushrooms, all of which in wine and cream base. This creamy mushroom gnocchi recipe is bursting with flavor from the white wine sauce, parmesan, and baby spinach.

Ingredients of Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF

  1. It's 60 ml of olive oil, divided.
  2. Prepare 225 g (8 oz) of mixed fresh mushrooms - cremini, shiitake, oyster,.
  3. It's of chestnut, white etc, any varieties you choose are fine.
  4. Prepare 1 of onion, chopped.
  5. Prepare 2 of carrots, chopped.
  6. Prepare 2 of celery sticks, chopped.
  7. You need 4 cloves of garlic, finely chopped.
  8. Prepare 2 tbsp of gluten-free flour.
  9. It's 240 ml (1 cup) of dry white wine.
  10. It's 960 ml (4 cups) of vegetable stock.
  11. It's 360 ml of (1 & 1/2 cups) full fat coconut milk.
  12. You need 175 g (1 cup) of dry wild rice.
  13. Prepare 1 tsp of dried rosemary.
  14. You need to taste of Salt & pepper.
  15. You need of Chopped parsley to garnish.

Vickys Creamy Mushroom & Wild Rice Soup, GF DF EF SF NF instructions

  1. Heat 2 tablespoons of the oil over medium heat then add the mushrooms in an even layer. Cook for 5 minutes then turn over and cook 5 minutes more until lightly browned.
  2. Remove the mushrooms from the pan and let rest on a plate.
  3. Heat the remaining oil in the pan then add the onion, carrots, celery and garlic. Cook for about 5 minutes then stir in the flour and cook 3 minutes more.
  4. Add the wine and return the mushrooms to the pot. Bring to the boil then turn down to a simmer until the liquid has reduced by about half, around 4 minutes.
  5. Stir in the stock, coconut milk, rice and dried rosemary. Bring to the boil then turn down to a simmer. Let simmer uncovered until the rice is tender, 45 - 60 minutes, stirring occasionally. Add a bit more water to the pan if needed.
  6. Remove the pan from the heat and season with salt and pepper to taste. Ladle into bowls and sprinkle with fresh parsley.

Serve over warm biscuits, rice or pasta. Portobello mushroom sauce over pasta with fresh parsley, white wine, garlic and olive oil. what are you waiting for?.mushrooms and add cream to the pan to create an earthy mushroom sauce, which I'd then You can easily make mushroom broth by saving the liquid after rehydrating dried. This creamy mushroom fettuccine is winter food at its most delushious. Finally: We toss our creamy sauce in with the hot fettuccine. A handful of finely grated Parmesan here.

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