This Easy Mushroom Rice recipe is made with hearty cremini 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.
Clean crimini 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.
Wash sage and chop into fine pieces. Peel garlic and mince or press.
Once the mushrooms are cooked, add butter, sage, garlic, and pepper. Gently stir, let the butter melt and the garlic and sage warm through.
Next, add 1 cup of rice to the pan. Stir and let it toast in the pan for about 2 minutes.
Then, add white wine and water to the pan. Making sure to spread out any mounds of rice. This will make sure you get an evenly cooked dish.
Finally, bring the liquid to a low simmer. Cover and let cook for 20 minutes. After 20 minutes, all of the water should be absorbed and the rice should be tender. Fluff with a fork, and serve.
Be patient with mushrooms. Let them cook on medium low heat without touching them too much. Given the chance they will caramelize and they will be tender and flavorful. When rushed, they can hold water and become rubbery.Long grain rice like jasmine rice do not need to be rinsed. Save rinsing for starchy short grain rice.To bring out the flavor of long grain rice, let it toast in the pan for 2-3 minutes before covering with cooking liquids.