Mushroom Rice Recipe
Introduction
This mushroom rice is a flavorful and comforting side dish that combines tender baby portabella mushrooms with aromatic herbs and garlic. It’s perfect for enhancing any meal or enjoying on its own as a satisfying vegetarian option.
Ingredients
- 4 tablespoons butter
- 3 cloves garlic – minced
- 1 pound baby portabella mushrooms – chopped
- 1 small onion – diced
- 1 1/2 cups long-grain rice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 1/2 cups beef broth
- 2 tablespoons chopped parsley – optional
Instructions
- Step 1: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and diced onion, cooking for 6 to 7 minutes until they are caramelized. Add the minced garlic and cook for another minute, then remove the vegetables from the pot and set aside.
- Step 2: Add the remaining 2 tablespoons of butter to the pot. Stir in the rice, dried thyme, and salt. Cook, stirring constantly, for 1 minute to toast the rice slightly. Pour in 1/2 cup of the beef broth, scraping the bottom of the pot to loosen any browned bits. Add the remaining broth, bring it to a simmer, then reduce the heat to low. Cover and cook for 15 minutes until the rice is tender.
- Step 3: Remove the pot from heat and gently fold the cooked mushrooms and onions back into the rice. Cover the pot again and let it stand for 5 minutes to allow the flavors to meld. Taste and adjust the seasoning if needed. Sprinkle with chopped parsley before serving, if desired.
Tips & Variations
- For a vegetarian version, substitute the beef broth with vegetable broth.
- Try adding a splash of white wine when toasting the rice for extra depth of flavor.
- Use a mix of wild mushrooms for a more complex and earthy taste.
- Fresh thyme can be used instead of dried; just double the quantity.
Storage
Store any leftover mushroom rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if the rice seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice for this recipe?
Long-grain rice works best for this recipe because it stays fluffy and separate. You can substitute with jasmine or basmati rice, but cooking times may vary slightly.
Is it possible to make this recipe dairy-free?
Yes, simply replace the butter with a dairy-free margarine or olive oil to make the dish dairy-free. The flavor will remain rich and satisfying.
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Mushroom Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This comforting Mushroom Rice recipe combines tender baby portabella mushrooms with aromatic garlic, onions, and thyme, cooked in savory beef broth to create a rich and flavorful side dish. It’s perfect for a hearty meal and garnished with fresh parsley for a vibrant finish.
Ingredients
Mushroom and Aromatics
- 4 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 pound baby portabella mushrooms, chopped
- 1 small onion, diced
Main Ingredients
- 1 1/2 cups long-grain rice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 1/2 cups beef broth
- 2 tablespoons chopped parsley (optional)
Instructions
- Sauté Mushrooms and Onions: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and diced onions, cooking for 6-7 minutes until caramelized and golden brown. Add the minced garlic and sauté for 1 more minute until fragrant. Remove the cooked vegetables from the pot and set aside.
- Toast and Simmer Rice: In the same pot, melt the remaining 2 tablespoons of butter. Add the long-grain rice, dried thyme, and salt. Stir the mixture and cook for 1 minute to toast the rice lightly. Pour in 1/2 cup of the beef broth and use a spatula to scrape up any flavorful browned bits stuck to the bottom of the pot. Add the remaining broth and bring the mixture to a gentle simmer.
- Cook the Rice: Reduce the heat to low, cover the pot with a lid, and cook for 15 minutes until the rice is tender and has absorbed the broth.
- Combine and Rest: Remove the pot from heat. Stir the previously cooked mushrooms and onions back into the rice. Cover the pot and let it stand for 5 minutes to allow the flavors to meld together.
- Serve: Taste the dish and adjust seasoning if necessary. Garnish with chopped parsley for a fresh touch before serving.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- To add extra depth, consider adding a splash of white wine when toasting the rice.
- Ensure the rice is evenly toasted to avoid a soggy texture.
- You can substitute baby portabella mushrooms with cremini or button mushrooms if preferred.
- Leftovers can be refrigerated and reheated with a splash of broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Mushroom rice, mushroom side dish, rice recipe, savory rice, beef broth rice, portabella mushrooms
