Mushroom Hash With Black Rice

• 2 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 2 stalks celery, finely chopped
• 2 pounds mushrooms, stems trimmed, chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 teaspoon fresh thyme leaves
• Salt
• freshly ground black pepper
• 2 tablespoons tomato paste, dissolved in 1/4 cup water
• 1 cup cooked black rice (optional but recommended)
• 1/4 cup chopped flat-leaf parsley
• Poached eggs for serving (optional)

1. Heat the olive oil over medium heat in a large, heavy nonstick skillet.
2. Add the shallots and celery.
3. Cook, stirring, until tender, about three minutes.
4. Raise the heat to high, and add the mushrooms.
5. Cook, stirring often, until they begin to color and stick to the pan, about five minutes.
6. Turn the heat to medium-high and cook, stirring often, until the shallots and celery are tender, juicy and fragrant, five to eight minutes.
7. Add the garlic and stir for a minute, then add the wine, thyme, salt and pepper.
8. Cook over medium heat, stirring often, for five minutes.
9. Add the diluted tomato paste, and cook for about five minutes, pressing the mixture down into the pan, then waiting for a minute until the surface begins to brown, then stirring and pressing it down until the surface browns again.
10. The mixture should be lightly colored and the tomato paste no longer discernible.
11. Taste and adjust seasoning.
12. Stir in the rice and parsley, heat through and serve topped with a poached egg if desired with crusty bread and a salad.

extra virgin olive oil, shallots, stalks celery, mushrooms, garlic, white wine, thyme, salt, freshly ground black pepper, tomato paste, black rice, flatleaf, eggs

Taken from cooking.nytimes.com/recipes/1013479 (may not work)