Description

Mushroom lovers will love this mushroom side dish. Make it with vegetable stock for a vegetarian side dish or use chicken stock if you wish. It could also be served as the main dish, if desired.

Ingredients

• 2-3 T. olive oil, divided
• 2 T. butter
• 1 1/2 lb. any kind of mushrooms, sliced 1/8" - 1/5" thick
• 2 garlic cloves, chopped
• 1 small onion, finely diced
• 1 1/2 c. long grain rice
• 2 1/4 c. vegetable stock (or chicken)
• 1 1/2 - 2 c. sliced green onion or scallions
• extra butter to stir through, optional

Steps

1. Heat 2 T. oil in a large pot over high heat; add half of the mushrooms; cook 5 minutes until golden; season with salt and pepper; remove from heat; set aside.
2. If the pot is dry, another 1/2 to 1 T. oil; add butter. When melted, add onions and garlic; cook 30 seconds; add remaining mushrooms; cook 5 minutes or until mushrooms are lightly browned and the base of the pot is brown. They won't caramelize as well as the first batch did. Add rice and a little broth; mix so the brown stuff on the bottom of the pot mixes into the liquid. Once the base of the pot is clean, add remaining liquid. Place lid on; bring to a simmer; turn heat down to medium-low. Cook 15 minutes or until there is no residual liquid, tilting pot to check. Remove from stove; remove lid; QUICKLY toss in reserved mushrooms and scallions; put lid back on. Leave for 10 minutes. (DO NOT SKIP THIS STEP)
3. Fluff rice with a fork or wooden spoon. Stir more butter through, if desired. Serve.