This One Pot Mushroom Rice recipe is made with hearty crimini mushrooms sauteed with sage, garlic, and white wine. These earthy ingredients perfectly flavor long grain rice and create a tasty side dish in 40 minutes that might upstage your main course.
How to Cook Mushrooms
There are two techniques essential to this recipe, and once you learn them both you will be able to cook a ton of different dishes. The first technique is how to perfectly cook mushrooms.
Do you wash Mushrooms?
Before you cook mushrooms; you must clean them. Mushrooms are a very spongy fungus that grows in mulchy soil and often come with lots of dirt on them. However, you should not wash mushrooms the way you do other produce. Because they are spongy, they hold a lot of water and will absorb any liquids they touch. It is best to clean your mushrooms by getting a damp cloth or paper towel and wiping the tops. If you rinse the mushrooms, they will pick up the water and they can turn rubbery. For the crimini mushrooms in this mushroom rice recipe, I remove the stems and slice them into thick slices.
Do you add oil to the pan when cooking mushrooms?
To start cooking mushroom you do Not need to add anything to the pan. It is important to start with a hot pan on medium heat. The process of cooking mushrooms is one of slowly drawing out the water from them and letting the wonderful flavors condense around the meat. You can help draw out the water by adding salt. Let the mushrooms sweat in the pan until they soften. Give them a gentle stir every so often to make sure they are getting cooked on all sides.
Add Bold Flavors And Never be Accused of Serving Boring Side Dishes
Once the mushrooms have softened, add butter, garlic, and sage to the pan. Stir around the pan to let the mushrooms get fully coated with butter. You will notice that all of the butter gets soaked up by the mushrooms.
How to Cook One Pot Mushroom Rice.
For this recipe, I used long grain rice. Most of the flavors have already been added to the pan while cooking the mushrooms. Add the rice to mushroom mixture, and let the rice toast for about 2 minutes. Give it a stir, and let it pick up the fats and flavors of the pan.
Once the rice has been toasted add the wine and water to the pot. By adding wine, you can continue layering flavors into the mushrooms and rice. Stir the rice into the liquids making sure to spread out any clumps of rice and mushrooms. Bring the liquid to a low simmer and cover. Cook for 20 minutes on low until all of the liquid is absorbed. Remove the mushroom rice from the heat and fluff rice with a fork.
How do you know when this Rice is cooked?
You will know your rice is cooked because all of the liquid will have been absorbed and the rice will be tender and fluffy. If you lift your lid and still move the rice and still see some standing liquid it needs to cook longer. It is important to cook rice on a low temperature and let it absorb the liquid slowly. If you let it simmer too hard, it will end up with rice burned on the bottom and not fully cooked on top. When rice is cooked. Remove the rice from the heat and fluff rice with a fork.
Super Great Dishes with Mushrooms
One Pot Mushroom Rice
- 1 Cup Long Grain Rice
- 2 Cups Crimini Mushrooms
- 3 Cloves Garlic
- 2 Teaspoon Fresh Sage (1 Teaspoon Dry)
- 2 Tablespoons Butter
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1 Cup Dry White Wine
- 1 Cup Water
- 1 Bouillon Cube
- Clean mushrooms by removing stems, and wiping clean with a damp cloth or paper towel. Do not rinse or soak mushrooms. Slice into thick pieces.
- Heat a large skillet on medium heat. Add mushrooms to the dry pan and add salt. Let them cook on medium or medium low, stir occasionally until they soften.
- While the mushrooms are cooking. Wash sage and chop into fine pieces. Peel garlic and mince or press.
- Once the mushrooms are cooked, add butter, sage, garlic, and pepper. Stir the mushrooms until the get a nice coating of butter.
- Add 1 cup of long grain rice to the pan. Stir the rice and let it get a nice coating of butter and flavors from the pan. Let it toast in the pan for about 2 minutes.
- Add white wine and water to the pan. Stir the rice and mushrooms. Making sure to spread out any mounds of rice. This will make sure all of the rice cooks evenly.
- Bring the liquid to a low simmer. Cover and let cook for 20 minutes. After 20 minutes, all of the water should be absorbed into the rice and the rice should be tender. Fluff rice with a fork, and serve.