Description
A delicious and hearty mushroom and rice dish featuring mixed varieties of mushrooms, sautéed to perfection.
Ingredients
Scale
- 1 pound mushrooms, (mixed varieties)
- 2 tablespoons butter
- 1/4 cup chopped shallots
- 4 cloves garlic, (minced)
- 1 teaspoon dried thyme
- 1 1/4 cup long grain rice
- 2 1/2 cups vegetable broth (or water)
- 1/3 cup dry sherry
- to taste salt
- to taste pepper
Instructions
- Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
- Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
- Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
- Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
- Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.
Notes
- This dish can be served as a main course or a side dish.
- Feel free to add other vegetables or proteins for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg