Real Recipes From Real Home Cooks ®

mushroom rice by maggie

(1 rating)
Recipe by
Maggie M
In The Kitchen, OH

A super simple recipe that is delicious as a side. We sometimes add protein to it and make it a main dish. A bit of cooked chicken, shrimp or even leftover pork chop taste delicious in the rice.

(1 rating)
yield serving(s)
cook time 22 Min
method Stove Top

Ingredients For mushroom rice by maggie

  • 8 oz
    fresh mushrooms of your choice
  • 1
    green onion
  • 1-2 Tbsp
    minced shallots - more or less to your taste
  • 1/4 tsp
    white pepper
  • 1 tsp
    minced garlic
  • 1 Tbsp
  • 3/4 c
    uncooked rice - jasmine is what we use
  • 2 c
    beef broth

How To Make mushroom rice by maggie

  • 1
    Clean mushrooms then chop. Chop green onion - reserve the green part for garnish.
  • 2
    Melt butter in a medium saucepan over medium high heat. Add the mushrooms and cook, stirring frequently, until they begin to caramelize then release their juices. Add the chopped green onions, shallots and white pepper cook until just slightly tender. Add the garlic and stir to combine.
  • 3
    Add the rice and stir then pour in the broth. Bring to a boil then drop to a simmer, cover and cook for 22 minutes over a simmer or until the rice is done. Serve hot with a garnish of snipped green onion tops and a dash or 2 of Soy or Tamari Sauce.

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