Spicy Mushroom Rice

What kind of mushrooms should I buy?

• You can put lots of different kinds of mushrooms in this dish- shitake, cremini, even portabello's if you really wanted to. My favorite are the cremini, though. Their flavor is the perfect complement to the Marsala wine and soy sauce.
• If you don't like mushrooms then you don't have to put them in. The downside will be the loss of a slightly chewy texture but I could definitely see small pieces of chicken working just as well.

What if I can't find Marsala wine?

• If you can't find Marsala wine at your local grocery store, or if you prefer a non-alcoholic substitute, you can make your own Marsala wine type flavor by combining: ¼ cup of white grape juice, 1 tablespoon vanilla extract and 2 tablespoons of sherry vinegar.

What kind of rice works best in this dish?

• You can use white or brown rice in this dish. My favorite rice is long grain white rice so that is what you see in the photos.

Recipe Video

Print Recipe

5 from 1 vote

Mushroom Rice

This easy Mushroom Rice is one of my go-to healthy mushroom recipes. Made with only a handful of pantry staples, you can have this savory, garlicky rice in next to no time. This delicious and fluffy mushroom rice pilaf is the perfect side dish for both weeknight and holiday dinners.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: mushroom and rice recipe, mushroom pilaf, mushroom rice

Servings: 4 servings

Calories: 367kcal

Ingredients

• 2 tbsp butter divided
• 3 tbsp olive oil divided
• 1 lb sliced mushrooms I use cremini
• salt and pepper to taste
• 4 cloves garlic minced
• 1 small onion diced
• 2 cups chicken broth
• 1 cup long grain rice white rice

Instructions

• Heat a large pan over medium high heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add the first half of the mushrooms and cook for 5 minutes until both sides are golden. Set aside the first batch when it’s done and wipe out the pan. Add the rest of the butter and olive oil to the pan and cook the 2nd batch of the mushrooms just as you did the first. Set aside with the other cooked mushrooms.
• Add 1 tablespoon of olive oil to the pan and sauté the onion and garlic until softened. Once finished, add the cooked onion and garlic with the cooked mushrooms and salt and pepper to taste.
• In the same pan, add the chicken broth and rice. Bring to a boil and then turn the heat to a simmer. Cover and cook for 15 minutes.
• Once the rice is fully cooked, turn off the heat and add the mushrooms, onions, and garlic into the pan and toss. Cover and let sit for 5 minutes. Garnish with sliced green onion.

Notes

• Don’t use just butter or oil. The butter adds flavor while the oil prevents the butter from burning, so you’ll need both.
• Letting the pan sit, covered, yields fluffier rice.
• Don’t rush the sauteeing process of the mushrooms and onions. The more caramelized they are, the more flavor they release.
• For extra texture, you can add some toasted almonds or cashews to the rice at the end.
• The mushrooms need to be cooked separately from the rice, or you will lose the caramelization on them, and they’ll end up chewy if simmered with the broth and rice. 

Nutrition

Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg

*Nutrition Disclaimer

Have you Tried this Recipe? Tag me Today!Mention @cookingwithcoit and tag #cookingwithcoit!