1. Melt the butter in a pot and add in the shallot and garlic. 2. Cook for five minutes, and increase the heat before adding in the mushrooms. Cook the mushrooms until golden brown.

Next, add the white wine to the pan with the mushrooms, and raise the heat a little (medium-high), to bring the wine to a ...

Step 3 In a saucepan, combine butter, minced garlic, white wine, chicken broth, soy sauce, and black pepper. Bring the ...

Add reserved mushroom soaking liquid, chopped porcini mushrooms, white beans, 1 tablespoon salt, and 1/4 teaspoon black pepper; bring to a boil over high. Reduce heat to low, and simmer, stirring ...

Add the wine and let simmer for 1 minute. Turn the heat to medium-low. Add about 1/2 cup of the simmering stock and cook, stirring constantly, until the liquid is absorbed, for about 20 minutes.

Djon-Djon Rice (Black Mushroom Rice) Recipe from Natacha Gomez-Dupuy; adapted by Christina Morales. Total time: 1 hour. Servings: 6 to 8. INGREDIENTS For the rice. 2 cups (1½ ounces) dried djon ...

The mushrooms turn the rice a dark brown or black — thus the Haitian Creole name diri djondjon, or black mushroom rice, that some call the dish. Some people also add blue crabs, shrimp or lobster.