One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice! Mushrooms, Mushroom Recipes, Mushroom Soup, Mushroom Risotto, Mushroom Recipes Sauteed, Mushroom
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 - 3 tbsp olive oil , separated 30 g / 2 tbsp butter 750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1) 2 garlic cloves , minced 1 small onion , finely diced And many more.
Instructions:
Step one. Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
After that, If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
Step 03, Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
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