Wild Rice Mushroom Skillet

• 250 g, wiped clean and quartered — Raw white mushrooms
• 240 g (about 1 1/2 cups), safely chilled and separated — Cooked wild rice
• 80 g (scant 1/2 cup), drained and rinsed — Canned white beans, drained and rinsed
• 12 g (about 2 1/2 tsp), divided — Extra-virgin olive oil
• 10 g (2 tsp) — Dijon mustard
• 8 g (about 1 1/4 tsp) — Pure maple syrup
• 10 g (2 tsp) — Fresh lemon juice
• 5 g, finely grated — Raw garlic
• 6 g (2 tbsp), thinly sliced and divided — Fresh chives
• 0.6 g (about 1/8 tsp), divided — Fine salt
• 0.5 g (about 1/4 tsp) — Ground black pepper

Method

1. 1Preheat the skilletHeat a 12-inch skillet over medium-high for 2 minutes before adding any oil.2 minLook for: The skillet is evenly hot and a drop of water evaporates quickly.
2. 2Start the mushroomsAdd 8 g olive oil and the mushrooms in one layer, then leave them untouched for 3 minutes.3 minLook for: The mushroom undersides are beginning to form a deep-golden crust.
3. 3Finish browning the mushroomsCook for 5 minutes more, turning every 90 seconds and adding half the salt and all the pepper during the final minute.5 minLook for: The mushrooms are deep golden and no released liquid remains.
4. 4Bloom the garlicReduce the heat to medium, push the mushrooms aside, and stir the remaining oil and garlic in the center for 30 seconds.30 secLook for: The garlic smells fragrant but is not browned.
5. 5Build the bean glazeAdd the Dijon, maple syrup, 45 g water, white beans, and remaining salt and scrape up the browned bits.Look for: The beans are coated in a loose glossy sauce.
6. 6Thicken the glazeSimmer for 4 minutes while pressing about one-third of the beans against the skillet.4 minLook for: The crushed beans make a spoon-coating sauce while most beans stay whole.
7. 7Crisp the wild riceFold in the wild rice, cook without stirring for 3 minutes, turn in broad sections, and cook 3 minutes more.6 min · 165°FLook for: The rice is steaming and some grains have crisp edges.
8. 8Finish and restRemove from the heat, fold in the lemon juice and half the chives, rest uncovered for 5 minutes, then add the remaining chives.5 minLook for: The rice is glossy rather than wet and the mushrooms remain visibly browned.