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Mushroom Hash With Black Rice

When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 shallots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 pounds mushrooms, stems trimmed, chopped
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 1 teaspoon fresh thyme leaves
  • Salt
  • freshly ground black pepper
  • 2 tablespoons tomato paste, dissolved in 1/4 cup water
  • 1 cup cooked black rice (optional but recommended)
  • ¼ cup chopped flat-leaf parsley
  • Poached eggs for serving (optional)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      204 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 9 grams protein; 86 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four

Preparation

  1. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the shallots and celery. Cook, stirring, until tender, about three minutes. Raise the heat to high, and add the mushrooms. Cook, stirring often, until they begin to color and stick to the pan, about five minutes. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
  2. Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper. Cook over medium heat, stirring often, for five minutes. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again. The mixture should be lightly colored and the tomato paste no longer discernible. Taste and adjust seasoning. Stir in the rice and parsley, heat through and serve — topped with a poached egg if desired — with crusty bread and a salad.
  • Advance preparation: The hash will keep for three or four days in the refrigerator.

40 minutes

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