Mushroom Rice is a simple and comforting dish without too much fuss! Butter and the dash of Worcestershire sauce create multiple levels of flavour, a delicious creamy yumminess!
While it can be called a side dish, is so satisfying that you wouldn’t want anything else getting in-between this dish. You start eating and you don’t want to stop. A meal in itself.
Mushroom Rice
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Add the oil in a large pot or casserole over medium heat for 1-2 minutes. Add the onions and sauté until translucent.
Add the garlic and sauté for half a minute until fragrant.
Add to the pot the mushrooms, thyme and Worcestershire sauce and cook for about 5 minutes tossing frequently.
Last minute season with half of the salt and pepper,
and sprinkle with the mushroom powder.
Add the rice,
and the broth.
Stir, bring to a boil, and simmer for 16-18 minutes.
1 minute before turning off the heat add the butter, season with the remaining salt and pepper and stir for the butter to melt.
Turn off the heat, cover the pot with a towel and let stand for about 5 minutes to concentrate all the liquids into the rice.
Mushroom Rice
Servings: 4 People
Ingredients
- 500 gr Button Mushrooms , small ones, or Cremini thickly sliced, 3 mm
- 2 tablespoons EVOO , Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- ¾ cups Carolina Rice
- Vegetable Bouillon , diluted in 1 ½ cups of warm water
- 30 gr Dehydrated Mushrooms , various aromatic ones to include Porcini and Cremini, grinded to powder in a coffee grinder
- 1 white Onion , finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry Thyme , ground
- 2 cloves Garlic , minced through a garlic presser tool
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Add the oil in a large pot or casserole over medium heat for 1-2 minutes. Add the onions and sauté until translucent. Add the garlic and sauté for half a minute until fragrant.
- Increase the heat to max and add to the pot the mushrooms, thyme and Worcestershire sauce and let sizzle and brown on one side before tossing. Cook for about 5 minutes tossing frequently. Last minute season with half of the salt and pepper and sprinkle with the mushroom powder.
- Add the rice and the broth and stir. Bring to a boil, lower the heat with the lid on and simmer for 16-18 minutes. 1 minute before turning off the heat add the butter, season with the remaining salt and pepper and stir for the butter to melt. Turn off the heat, open the lid, cover the pot with a towel, place back the lid and let stand for about 5 minutes to concentrate all the liquids into the rice.
- Serve and optionally sprinkle with finely chopped chives or parsley.
