It’s hard to get excited about rice, right? Rice is fantastic and all but it’s not usually the dish I get super excited to eat. This Spicy Mushroom Rice recipe is absolutely the exception-it has a complex mixture of flavors and feels really hearty to eat. The marsala wine + soy sauce + the spice of the jalapeno… you won’t be disappointed!
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
arethe 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: 1/4 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.
Spicy Mushroom Rice
- 3 cups of cooked white rice
- 10 ounces cremini mushrooms sliced
- 2 tablespoons ghee
- 1 shallot sliced
- 1 jalapeno diced
- 1/4 cup marsala wine
- 1 tablespoon soy sauce or gluten free tamari
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- Start by melting the ghee in a large skillet over medium-high heat.
- Add in the sliced cremini mushrooms and let brown. Keep stirring for 10 minutes.
- Add the shallot, jalapeño, salt and pepper next and let cook for 1-2 minutes.
- Deglaze the skillet with the marsala wine and let reduce for 2 minutes.
- Add the soy sauce or tamari (if you want it to be gluten-free) and stir.
- Add in the cooked rice and stir altogether.