Jumbo Jambalaya |
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Sometimes you find more choice gourmet wild mushrooms than you know what to do with. This has been the case for me in the summer of 2003, when it never seemed to stop raining in the Northeast. Under such circumstances, cooking them together with vegetables, brown rice, and hot Cajun spices is the answer. The variety of mushrooms more than substitutes for the traditional shrimp and seafood. And you can freeze this recipe to enjoy the summer mushrooms in the winter. |
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1/4 cup olive oil
3 onions, sliced 15 cups assorted summer mushrooms, i.e., boletes, chanterelles, black trumpets, and lactarius; sliced 6 cloves of garlic, finely-chopped 2 green peppers, sliced 2 celery stalks, sliced 1/4 cup parsley 6 bayberry leaves or 3 bay leaves, enclosed in a tea ball or bag 1 28-oz can stewed tomatoes 2 cups cooked brown rice 1 tbs. thyme 1 tbs. oregano 1 tbs. hot paprika 1 tsp. Tabasco sauce 2 tsp. Worchestershire sauce 2 tsp. Vege-Sal 1 tsp. Cayenne hot pepper |
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Assorted Mushrooms Before Cooking |
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1. In a large skillet, sauté the onions in the olive oil 10-15 minutes or until browned. 2. Add the garlic, mushrooms, green peppers, and celery and sauté another 10 minutes. 3. Transfer to a large saucepan, add the remaining ingredients, bring to a boil over medium heat, stirring often, reduce the heat, cover, and simmer another 10 minutes. 4. Remove the bayberry or bay leaves |
| Serves 10-12
Cooking 45 minutes |
