Spicy Mushroom Rice
It’s like the side dish that can turn into the whole dinner good. Just double the recipe when you make this because the leftovers are amazing.
You could add shredded chicken to the leftover rice, ground pork or beef and a little teriyaki sauce…or some black beans too keep it vegetarian.
You have to let the mushrooms get nice and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeno for this recipe but I definitely wouldn’t stop at one next time.
2 for sure, maybe even three.
Thanksgiving is crazy enough with the turkey and appetizers – this Spicy Mushroom Rice recipe is an easy to make (and make-ahead) side dish you won’t have to think about on the big day.
Wash your mushrooms, or brush them with a wet paper towel as they say, I’m not gonna lie – I wash them. Have you ever seen how much dirt is on those things? I don’t think a damp paper towel really gets them clean.
Slice them up pretty thin and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes.
Next add in a sliced shallot, the jalapeño, salt and pepper and cook a few more minutes.
Pour in 1/4 c. of marsala (the real stuff, it’s only like 8 bucks at the liquor store do don’t buy the junk in the grocery store) and a tablespoon of soy sauce.
Stir in your cooked rice, do a quick taste test for seasonings and then you’re done!
This Spicy Mushroom Rice can be heated up in either in the oven or the microwave just before dinner. One less thing you have to worry about Thanksgiving Day!
Ingredients :
4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1 jalapeno, diced
¼ c. marsala wine
1 T. soy sauce
1 t. salt
¼ t. fresh ground black pepper
