Mushroom Rice
Savor the simple sophistication of our Mushroom Rice recipe, featuring tender baby portabella mushrooms, fragrant garlic, and rich butter, all simmered in a savory beef broth for a delightful twist on classic rice.
Ingredients
- 4 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 1 pound baby portabella mushrooms thoroughly chopped
- 1 small onion finely diced
- 1 ½ cups long-grain rice
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 2 ½ cups beef broth
- 2 tablespoons freshly chopped parsley optional
Instructions
Step 1: Sauté the Vegetables
- In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat. Add the chopped mushrooms and diced onion, sautéing for 6-7 minutes until the vegetables are golden and caramelized. Stir in the minced garlic and cook for an additional minute. Once done, remove the vegetables from the pot and set aside.
Step 2: Toast the Rice
- In the same pot, melt the remaining 2 tablespoons of butter. Add the long-grain rice, thyme, and salt, stirring to coat the rice evenly in the butter. Cook for about 1 minute, allowing the rice to toast slightly for a nutty flavor. Gradually pour in ½ cup of beef broth to deglaze the pot, scraping up any browned bits for added flavor.
Step 3: Simmer the Rice
- Add the remaining beef broth and increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15 minutes. Let the rice absorb the broth until it’s tender.
Step 4: Combine and Finish
- Remove the pot from the heat and gently fold the sautéed mushrooms and onions back into the rice. Cover the pot again and let it sit for 5 minutes to allow the flavors to meld. Adjust seasoning to taste.
Step 5: Serve
- Garnish with freshly chopped parsley if desired, and serve warm.