How to make mushroom rice
Slice 500g / 1lb portabellini or cremini mushrooms thinly. Use any mushrooms you can easily find, I just find these gorgeous little brown mushrooms the most flavorsome. Melt a tablespoon of butter in a large, deep skillet or pan and brown the mushrooms. Season with salt and pepper then remove and set aside. In the same pan, fry the onion until soft and translucent then add the garlic and thyme. Add the white rice and stir to coat in the garlicky butter then pour in the stock or broth. I find chicken stock to add the most flavor but to keep it vegetarian, use mushroom or vegetable stock. Bring the rice to a boil then reduce the heat and allow to cook with the lid ajar until the rice is fully cooked and the stock has been absorbed. Stir in the browned mushrooms and sour cream then remove from the heat, cover and allow to steam for 5 minutes. Serve warm sprinkled with finely chopped spring/green onion.
What to serve with creamy mushroom rice
Mushroom recipes
