DMFlavors.com Recipe of the Month: Really Wild Stuffing with Mushrooms and Rice

http://www.dmflavors.com/

Recipe of the Month

Really Wild Stuffing With Mushrooms & Rice

• 8 Tablespoons Vegan "butter" Sticks
• 4 Large Onions -- quartered & thinly sliced
• 1 1/4 Pounds Assorted Wild Mushrooms -- Sliced
• 3 Tablespoons Fresh Thyme Leaves -- Chopped
• 5 Cups Low Sodium Vegetable Broth
• 3 Teaspoons Fresh Sage -- Chopped
• 1 1/3 Cups Wild Rice
• 1 1/4 Cups Long-grain Rice
• 1 3/4 Cups Dried Pears or Cherries -- Coarsely chopped
• 3/4 Cup Fresh Italian Parsley -- Chopped
• Salt and Pepper to Taste
• 1/4 Cup Fresh Italian Parsley for Garnish -- chopped

Melt half of the spread over medium heat. Add the onions and cook while stirring until caramelized. (20 -30 minutes) Transfer the onions to a large bowl.
Melt the remaining spread in the same pot and add the mushrooms and 1 tablespoon of the thyme. Cook until the mushrooms are brown and tender. Add to the onions in the bowl. Season with salt and pepper
In a large (3 -4 quart) deep saucepan bring the broth, 2 teaspoons of sage, 1 tablespoon of thyme to a boil. Add the wild rice and return to a boil then reduce the heat to a simmer, cover and cook 30 minutes. Mix in the white rice and continue to cook for about 20 minutes or until all the liquid is absorbed.
Add the mushrooms , onions and remaining thyme and sage and dried fruit. Cover and cook an additional 5 minutes stirring to prevent sticking. Add the parsley and adjust seasoning with salt and pepper.
Final preparation:
Preheat oven to 350 F. Grease a 9"x13" pan. Add stuffing and cover with foil that has been sprayed with cooking spray, greased side on stuffing. Bake until heated through about 30 -40 minutes. (check center temperature with a kitchen thermometer (140 -150 F) Uncover and continue to bake until the top is slightly crisp and golden brown, 15-20 minutes more.
Spinkle with an additional 1/4 cup of fresh chopped parsley.
This stuffing can also be stuffed into a turkey if you aren't vegan.

David Michael and Co. Recipe of the Month: Thai Spiced Pumpkin Soup

http://www.dmflavors.com/

David Michael and Co. Recipe of the Month: Thai Spiced Pumpkin Soup

Thai Spiced Pumpkin Soup

• 1 Tablespoon Vegetable oil
• 1/2 Cup Yellow onion, small diced
• 1 teaspoon Garlic -- minced or pressed
• 1 teaspoon Fresh ginger -- grated
• 1 Tablespoon Brandy
• 1 Cup Chicken broth
• 4 teaspoons Light brown sugar, packed
• 1 teaspoon Salt, kosher\
• 3 teaspoons Thai red curry paste*
• 2 Cups Pumpkin puree, (NOT pumpkin mix) -- canned
• 1/4 Cup Coconut milk (regular or light) -- canned
• 1/2 Cup Water **
• Optional: 2 teaspoons Toasted pumpkin seeds

Note:* Thai curry pastes have different heat intensities per brand. Start with 1 teaspoon, taste broth, then add to the spice level that suites your tastes.
Assemble all ingredients and equipment.
In a medium saucepan, using medium to medium-high heat, add the vegetable oil to the pan.
Add onion, sauté until soft and translucent (approx. 5 minutes).
Add minced garlic and ginger; sauté until fragrant (approx 1 minute).
Deglazed the pan with brandy, simmer for 30 seconds.
Add chicken broth, sugar, salt and Thai red curry paste. Stir and simmer for 10 minutes.
Taste and adjust seasoning.
Stir pumpkin puree and coconut milk into simmering broth.
Add water (**for a thinner consistency add any additional water in 1/4 cup increments to achieve desired consistency).
Bring to a simmer, then heat for additional 5 minutes on low heat.
Season with additional salt and black pepper to taste.
Optional: for a smoother soup, puree using animmersion mixer or a blender.
Garnish: toasted pumpkin seeds.