Description
A savory and aromatic Mushroom Rice recipe featuring cremini mushrooms sautéed with garlic, shallots, and herbs, then cooked with long grain rice in vegetable stock to create a flavorful, fluffy dish perfect for a hearty vegetarian meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
Mushroom Mixture
- 1 pound cremini mushrooms, thinly sliced
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
Rice & Stock
- 1 cup long grain rice, uncooked
- 2 cups vegetable stock
Finishing Touch
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Heat the fat: In a medium-sized pot, heat butter and olive oil over medium-high heat until the mixture is bubbling and hot, about 1 minute. This helps prevent the butter from burning and provides a rich base for the mushrooms.
- Sear the mushrooms: Add the sliced mushrooms in a single layer and cook without stirring for 3-5 minutes. Letting them sear undisturbed develops a golden color and enhances their flavor.
- Add aromatics and seasonings: Stir in garlic, shallot, thyme, Italian seasoning, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and most of the liquid has evaporated, creating a fragrant and caramelized mixture.
- Toast the rice: Add the uncooked rice to the pot, stirring to coat it with the butter and mushroom mixture. Toast the rice for 1 minute to impart a subtle nutty flavor and help it absorb the savory aromas.
- Add vegetable stock: Pour in the vegetable stock and stir well to combine. Bring the mixture to a boil, then immediately reduce the heat.
- Simmer the rice: Reduce heat to low, cover the pot, and let it simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender. Avoid lifting the lid during cooking to maintain steam and even cooking.
- Rest the rice: Turn off the heat and let the rice rest, covered, for 5 minutes. This step redistributes moisture, ensuring light and fluffy rice.
- Fluff and garnish: Remove the lid, fluff the rice gently with a fork, then stir in fresh parsley. Serve warm.
Notes
- Ensure mushrooms are sliced evenly for consistent cooking.
- Do not stir mushrooms too early to allow proper searing and browning.
- Use vegetable stock for a richer, more savory flavor compared to water.
- Covering tightly while simmering is crucial to cook rice properly and avoid uneven texture.
- Resting the rice after cooking helps achieve a fluffy texture.
- For a vegan version, substitute butter with additional olive oil or a plant-based butter alternative.
