On Friday, I was mining the produce section at Cronig’s just as they were topping off the mushroom bins with piles of fat, fresh creminis, shiitakes and oyster mushrooms. They looked so perky that I couldn’t resist grabbing a handful of each.

I’m a big fan of the meaty flavor of sautéed mushrooms; that umami not only stands on its own but pairs equally well with vegetables, meat, seafood, and anything starchy. And mushrooms also happen to be a source of potassium, Vitamins B and D, antioxidants and zinc – all helpful for our winter well-being.

Over the weekend I turned my mushroom sauté into this comforting Mushroom Melange with Short Grain Brown Rice, Parmigiano, Lemon-Parsley, and Toasted Almonds. I used the pasta-style method to cook the rice and saved some of the cooking liquid to help make the mushrooms saucy (with a small amount of cream!).

I folded the saucy mushrooms into the warm rice, added grated Parmigiano, and mixed in a combo of chopped parsley, lemon zest and toasted almonds. It was totally satisfying – something like a brown rice risotto, only easier. You could sub in another grain like farro or use the sauté with noodles or white beans if you prefer.

I found more great looking mushrooms at Morning Glory this morning, and (not surprisingly!) found more delicious ways to use them in the mushroom section of cookthevineyard.com.