Description

A creamy and flavorful mushroom rice dish made with sautéed mushrooms, garlic, and onion, simmered with long grain white rice in vegetable broth, then enriched with heavy cream and Parmesan cheese for a comforting vegetarian side.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or button)
1 cup long grain white rice
2 1/4 cups vegetable broth
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional for garnish)

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Instructions

Heat the fats: In a large skillet or saucepan, heat the olive oil and butter over medium heat until melted and combined.
Sauté the aromatics: Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent.
Cook mushrooms and garlic: Stir in the minced garlic and sliced mushrooms, cooking for another 6 to 8 minutes until the mushrooms release their moisture and start to brown.
Add the rice: Stir the rice into the mushroom mixture, coating the grains well with the flavors.
Simmer the rice: Pour in the vegetable broth, bring the mixture to a simmer, then reduce the heat to low. Cover the skillet or saucepan and cook for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
Enrich with cream and cheese: Stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Continue cooking uncovered for 2 to 3 minutes until the mixture is creamy and heated through.
Garnish and serve: Sprinkle with chopped fresh parsley if desired and serve the creamy mushroom rice warm as a delicious side dish.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk.
Add cooked chicken or peas for extra protein and texture.
Use cremini mushrooms for a deeper flavor; button mushrooms work well too.
Ensure to keep the heat low while simmering to prevent the rice from sticking or burning.