Earthy Mushroom Rice
A rich, savory comfort dish featuring deeply caramelized mushrooms and fluffy long-grain rice infused with forest-floor essence. Perfect as a main or a standout side dish.
Ingredients
- 2-3 tbsp Olive oil High-quality oil; kept separated
- 30 g Butter Unsalted; plus extra for finishing
- 750 g Fresh mushrooms Sliced 3-5 mm thick (Cremini/Swiss Brown recommended)
- 2 cloves Garlic Minced finely
- 1 unit Small onion Finely diced
- 1 1/2 cups Long grain rice Uncooked and rinsed (Basmati or Jasmine)
- 2 1/4 cups Vegetable stock Chicken stock also works
- 1 1/2-2 cups Green onions Sliced thin
Instructions
- Heat 2 tbsp olive oil in a large skillet over high heat. Add half the mushrooms and sear undisturbed for 5 minutes until deeply caramelized. Season with salt/pepper, remove and set aside.
- Add remaining oil and butter to the pot. Sauté diced onion and minced garlic for 30 seconds. Add the remaining raw mushrooms and cook for 5 minutes until a dark 'fond' forms on the bottom.
- Add the rinsed rice and a small splash of stock. Scrape the bottom of the pot to dissolve the browned bits into the liquid. Pour in the remaining stock.
- Bring to a boil, cover with a tight lid, and reduce heat to medium-low. Simmer for 15 minutes without lifting the lid.
- Remove from heat. Quickly lift the lid, add the reserved seared mushrooms and green onions, and replace the lid immediately. Let rest for 10 minutes.
- Fluff with a fork, stir in an optional knob of butter for silkiness, and serve.
Notes
Note on Rice: Avoid short-grain/sticky rice; long-grain ensures a fluffy texture. If using brown rice, increase stock to 2 1/2 cups and simmer for 45 minutes.