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
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: 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.
Recipe Video
Spicy Mushroom Rice
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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 6 People
Calories: 413kcal
Ingredients
- 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
Instructions
- 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.