Rice with Sauteed Mushrooms
A comforting and savory side dish featuring tender rice infused with garlic-butter sauteed mushrooms and fresh herbs.
Ingredients
- •1.5 cups long-grain white rice (300g)
- •3 cups chicken or vegetable broth (720ml)
- •1 lb mixed mushrooms (cremini and button), sliced (450g)
- •3 tablespoons unsalted butter (42g)
- •2 tablespoons olive oil (30ml)
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •2 tablespoons fresh thyme leaves
- •1/4 cup dry white wine (60ml)
- •Salt and freshly ground black pepper to taste
- •1/4 cup freshly grated Parmesan cheese (25g)
- •2 tablespoons fresh parsley, chopped
Instructions
- 1
Rinse the long-grain white rice in a fine-mesh sieve under cold water until the water runs clear, then drain well.
- 2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saucepan over medium-high heat.
- 3
Add the sliced mushrooms in a single layer and cook without stirring for 3-4 minutes to get a good golden brown crust, then toss and cook for another 3 minutes until tender; remove mushrooms and set aside.
- 4
In the same pan, add the remaining olive oil and butter, then add the diced onion and saute for 4-5 minutes until translucent and soft.
- 5
Add the minced garlic and fresh thyme, cooking for about 1 minute until fragrant.
- 6
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer until reduced by half.
- 7
Add the rinsed rice to the pan and stir for 2 minutes to toast the grains slightly in the aromatics.
- 8
Pour in the broth, season with salt and pepper, and bring to a boil.
- 9
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 18-20 minutes.
- 10
Remove the pan from the heat and let it steam, covered, for an additional 10 minutes.
- 11
Gently fold in the sauteed mushrooms, grated Parmesan cheese, and chopped parsley, fluffing the rice with a fork before serving.
💡 Chef tips
- Do not crowd the pan when browning mushrooms; cook them in batches if necessary to ensure they brown rather than steam.
- For a dairy-free or pareve version, substitute the butter with olive oil and omit the Parmesan cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of broth.
✅ How it should turn out
The finished dish should feature fluffy, perfectly separated grains of rice infused with rich, earthy mushroom flavor, topped with tender, golden-brown mushrooms and a hint of herbs.