Are you looking for a new recipe to serve on a Meatless Monday? Try this fabulous Wild Rice Salad With Maitake Mushroom recipe!
If you’re not familiar with the maitake mushroom, read on to learn all about it. This dish can be served warm on a cold fall night or chilled and eaten in the heat of summer. It tastes great no matter how you serve it!
About the Maitake Mushroom
These unique fungi known as the “dancing mushroom” in Japanese, are typically found in late summer and early fall. This polypore mushroom is native to the northeastern regions of the U.S. and grows as far west as Idaho.
The mushrooms grow in a bundle with a base about the size of a potato. The caps are light brown or gray and are curved or spoon-like in shape. The tubular stalks remain white as they grow. Their special shape is the reason it is known as the “hen-of-the-woods.”
They have an earthy aroma and are high in vitamin D. This amazing mushroom can grow as large as 100 pounds in Japan!
Preparing to Make Your Maitake Mushroom Wild Rice Salad
The best part about this yummy Maitake mushroom recipe is that it doesn’t require a lot of ingredients. Most of these you’ll already have in your pantry!
Peruse your kitchen to grab your extra virgin olive oil, minced garlic, salt, pepper, and dried crushed rosemary. Other ingredients you may have on hand are dried cranberries, walnuts, and chicken broth.
The items you’ll need to purchase on your next grocery trip are wild rice, onion, lemon, and the main ingredient, 6-8 ounces of maitake mushrooms!
That’s all you’ll need. Now head home and get started cooking this delicious salad!
Time to Make Your Maitake Mushroom Recipe!
You’ll begin making your Maitake Mushroom Wild Rice Salad by bringing 4 cups of chicken broth (or alternative broth of your choice) to a rolling boil in a medium saucepan. Next, you’ll add 1 cup of wild rice. Cover and boil until cooked through, checking after 20 minutes. Drain any remaining liquid.
While the rice boils, chop ½ cup of walnuts. Add them to a large skillet and toast them over medium heat, for about 3 minutes. Allow them to cool.
Dice ½ an onion and set aside.
Rinse any dirt from your maitake mushrooms and gently chop them into large pieces.
Heat 2 tablespoons of extra virgin olive oil in a large skillet and add the diced onions. Cook for 3-4 minutes, until they begin to soften.
Add the mushrooms, 2 teaspoons of minced garlic, and 1 tablespoon of dried crushed rosemary. Salt and pepper to taste. Stir together.
Continue to cook for 2-4 more minutes, until the mushrooms are softer but still a bit firm. Stir in the walnuts and cook over the heat for another 30 seconds.
Remove the skillet from the burner and stir in the juice of half a lemon.
Next, transfer the mixture to a large bowl. Add the cooked wild rice and 3 tablespoons of dried cranberries. Mix well. And you’re done!
Serve your Maitake mushroom recipe warm or at room temperature. It makes a great side dish or served as a main dish!
What to Serve Alongside Your Maitake Mushroom Recipe
This salad goes great with a yummy bowl of soup or your favorite pasta dish! Not sure where to begin? Try this Baked Potato Soup recipe!
Interested in making this the main meal? Consider serving it alongside green beans, mac n cheese, or a leafy green salad. This Roasted Brussels Sprouts recipe will go great with this delightful salad!
Storing Your Maitake Wild Rice Salad
This Maitake Mushroom Wild Rice Salad can be stored in an airtight container in the refrigerator for up to 4 days. It can be reheated or served cold.
Plan a Night for Maitake Mushroom Wild Rice Salad!
Are you ready to make this delicious salad? Prepare an unforgettable dish for your family or friends with this unique Maitake Mushroom recipe!
To learn more, visit our page all about Mushrooms!
Wild Rice With Maitake Mushroom Salad
Get ready to meet a new go-to side or meatless entree in your meal lineup with this recipe for wild rice salad featuring maitake mushrooms. Cranberries, walnuts, spices, and savory garlic and onion pack tons of flavor and texture into a rice salad that's delicious as a warm or cold dish.
Ingredients
- 1 cup wild rice
- 4 cups chicken broth (or alternative broth of choice)
- ½ cup walnuts, chopped
- 2 TB extra virgin olive oil
- ½ onion, chopped
- 6-8 ounces maitake mushrooms
- 2 tsp minced garlic
- Salt and pepper to taste
- 1 TB dried crushed rosemary
- Fresh lemon juice
- 3 TB dried cranberries
Instructions
- Bring chicken broth (or alternative broth of your choice) to a rolling boil in a medium saucepan. Add the wild rice. Cover and cook until cooked through, about 20 minutes. Drain any remaining liquid.
- While the rice boils, chop the walnuts. Add them to a large skillet and toast them over medium heat, for about 3 minutes. Allow them to cool.
- Dice the onion and set aside.
- Rinse any dirt from your maitake mushrooms and gently chop them into large pieces.
- Heat the extra virgin olive oil in a large skillet and add the onions. Cook for 3-4 minutes, until they begin to soften.
- Add the mushrooms, minced garlic, and rosemary. Salt and pepper to taste. Stir together. Continue to cook for 2-4 more minutes, until the mushrooms are softer but still a bit firm.
- Stir in the walnuts and stir over the heat for another 30 seconds.
- Remove the skillet from the heat and stir in the juice of half a lemon.
- Transfer to a large bowl. Add the cooked wild rice and dried cranberries. Mix well.
- Serve warm or at room temperature. It makes a great side dish or served as a main dish!
Notes
This salad can be stored in an airtight container in the refrigerator for up to 4 days.
