Wild Mushroom Rice Recipe | Bobby Flay | Food Network

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick
• 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick
• 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick
• Salt and pepper, to taste
• 1 Spanish onion, finely chopped
• 3 cups converted rice
• 7 cups chicken stock
• 1 teaspoon salt
• 1/4 cup porcini mushroom powder