Wild Mushroom Chicken and Rice

I cannot believe that it has been almost two months since I posted to this blog. October and November seemed to fly past me in a whirlwind of pumpkins, presents, and potlucks. Last weekend, M and I headed to the Finger Lakes for a day-long tour of a few wineries as part of a birthday celebration for two of our friends. Since our birthdays also came and went this fall, we splurged on the tour tickets and limo ride as a gift to each other as well, and we had a wonderful time. The weather was perfect, the leaves were still intact on the trees, and the event was loads of fun. Not only did each winery highlight their seasonal wines, but they also paired the tastings with a recipe that brought out the flavors in their wines. One of the most delicious recipes was the wild mushroom chicken and rice, paired with a citrusy and floral white wine. I promised M that I would make it soon (they distributed the recipe during the tour), and I knew that A and C would love it, too. As luck would have it, my mother decided (again) to get an absurdly huge turkey for Thanksgiving, and there was plenty of decadent dark meat that could be used in place of the chicken in this recipe. It was a huge hit, and it's a very flexible recipe. Don't like mushrooms? Add broccoli or asparagus! No cooked chicken? Add cooked sausage coins or additional vegetables to make it a vegetarian dish!

You need:

1/2 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped button mushrooms
1/2 c. chopped portabella mushrooms
1/2 c. chopped shitake mushrooms
2 tbsp. chopped garlic
1 tbsp. oregano
1 c. long grain rice
2 c. vegetable stock
1/2 c. white wine or water
2 tbsp. olive oil
2 c. heavy cream
1/2 c. parmesan cheese
2 c. cooked chicken breast, chopped

Saute vegetables and garlic in the olive oil. When soft and translucent, add oregano and cook for an additional 2 minutes. Add stock and wine and bring to a boil. Incorporate rice, stir, cover, and reduce heat to low. Cook for 20 minutes until rice is cooked through and liquids have been soaked up. Stir in cream, Parmesan, and chicken. Increase heat to medium and allow to come to a simmer. Serve immediately!