Chris Leishman

This recipe is wonderful.  Chris was the Menu and Recipe Coordinator at UCSF when I worked there, and this is one of the recipes she came up with to serve in the Moffitt Cafe.  I really like it!!

• 1 cup cooked brown rice
• 1 tsp canola oil
• 1 lb fresh mushrooms, sliced
• ¾ cup chopped yellow onions
• 1 tbsp minced fresh garlic
• pinch ea. of dry thyme, basil, marjoram and oregano
• 1 cup grated monterey jack cheese
• 3 tbsp grated parmesan
• 11 large eggs
• ½ tsp salt
• ½ tsp black pepper
• 1/3 cup grated parmesan
• ½ cup chopped fresh parsley

Set the brown rice aside in a large mixing bowl. Sauté the onions, mushrooms and garlic until completely wilted but still moist. Crumble the dry herbs over the mushroom mixture and cook for several minutes stirring often. Cool this mixture thoroughly before adding to the rice. In another bowl whisk the eggs with the salt and pepper and the first two cheeses. Stir the egg mixture into the rice and vegetable mixture and pour all into an 8-inch square Pyrex or stainless baking pan that has been sprayed with nonstick spray.

Cover the pan with foil and bake in a 350° oven for 35-45 minutes. Remove the foil and bake another 5-10 minutes until the casserole is set in the middle and golden on top. Sprinkle with the parmesan and parsley before serving.

White Wine Mushroom Sauce

• 2 ½ tbsp butter
• 2 tbsp all purpose flour
• ½ cup + 1 tbsp vegetable broth, hot
• 1/3 cup chablis
• pinch of black pepper
• 2 tbsp canned sliced mushrooms, drained
• 5 tbsp heavy cream, warmed

Melt the butter in a small heavy-bottomed saucepan. Whisk in the flour and cook over a medium heat. Slowly whisk in the hot broth making sure it is emulsified before adding more. Add the wine and black pepper in the same manner, turn the heat to low and cook gently for 15-20 minutes whisking occasionally. Add the mushrooms and stir gently but thoroughly. Whisk in the warmed cream in a slow steady stream. Cook until the desired thickness or thin by adding a little hot broth or warm cream.