Mushroom Rice
A warm, flavorful bowl of Mushroom Rice with rich umami notes from mushrooms and aromatic garlic and herbs.
Equipment
- Large Skillet
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup yellow onion, diced (about 1¼ cups)
- 3 cloves garlic, crushed or minced
- 7 cups mushrooms, sliced (crimini or button mushrooms)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1 cup basmati rice
- 1½ cups vegetable stock
- ½ cup green onion, sliced
Instructions
- Step 1: Heat the olive oil and unsalted butter in a large skillet over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until translucent.
- Step 2: Stir in the minced garlic and cook for an additional minute. Then, add the sliced mushrooms and cook for about 5-7 minutes until browned.
- Step 3: Sprinkle in the salt, black pepper, and Italian seasoning. Stir well to combine.
- Step 4: Add the basmati rice and stir to coat. Pour in the vegetable stock, bring to a gentle boil, then reduce heat to low and cover. Simmer for 15-20 minutes until liquid is absorbed.
- Step 5: Remove from heat, let sit for a few minutes, then fluff the rice with a fork and stir in the sliced green onions.
Notes
For extra flavor, consider using mushroom broth instead of vegetable stock. You can also add a splash of cream or cheese for a creamier texture.