If you’ve been hanging around this blog for any length of time, you well know that mushrooms are my favourite meat. As such, I’m pretty surprised that I haven’t got ’round to writing out a recipe for mushroom rice until now, as it’s one of my favourite applications for mushrooms of all time.
A big reason for that is because the seasonings, type of rice and type of mushrooms used can be tweaked to complement so many cuisines and accompaniments, but the best is straight-up by the bowlful in its most basic form.
The best reason is that, while it makes a mean main as it stands, topping it with roasted veg, using it to stuff peppers, using it as a base for fritters topped with a lovely fresh salsa easily turns it into a complete, impressive-looking meal with little fuss.
TIP: This recipe is great for putting to use mushrooms that may not be the freshest because they have so much flavour. In fact, when I’m buying mushrooms specifically for this recipe, I’ll select those whose caps are pulling away from their stems (a good indicator that they’re not-so-fresh) and leave them in the fridge for a couple of days.
What you need:
- 400 g mixed mushrooms (my favourite is an economically-friendly, yet flavourful combo of white button or cremini with reconstituted shiitake and black fungus)
- 1 small onion
- 1 tbsp olive oil
- 1 tbsp butter or margarine
- 1 cup of long grain white rice
- 1/4 cup of dry, white wine
- 1.5 cups of good veg stock
- Salt and pepper to taste
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of leek or green onion
What you do:
- Sauté mushrooms in the oil and butter over medium-high heat until well browned – and I mean really browned, not just golden, but get to a deep, dark hue – then set aside.
- Sauté onion over medium-high heat, then add 1/3 of the mushrooms back to the pan.
- Deglaze with the wine.
- Stir in the rice.
- Stir in the stock, making sure the rice is completely coated.
- Bring to a boil, then reduce heat to quite low (my oven goes from 1 as its lowest temp and 9 as its highest and 3 is perfect for this dish) and lid.
- Cook 20 minutes until liquid is gone.
- Kill the heat, stir in the parsley and leeks, taste test and season with salt and pepper accordingly, then re-lid and let rest for ten minutes.