17
Nov
2014
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Spicy Mushroom Rice is a side that that might take over dinner!

Spicy Mushroom Rice


Before you think this Spicy Mushroom Rice is just another average side dish, just give me a minute and let me explain how good it is.

Spicy Mushroom Rice is an easy, amazing side dish to any meal!

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 jalapeño 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.

 

browned mushrooms

 

Next add in a sliced shallot, the jalapeño, salt and pepper and cook a few more minutes.

Pour in marsala wine (the real stuff, it’s only like 8 bucks at the liquor store do don’t buy the cooking wine in the grocery store) and soy sauce.

Stir in your cooked rice then give it a quick taste test for seasonings and 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!

Spicy Mushroom Rice is a side that that might take over dinner!

 

 

4.5 from 6 reviews
Spicy Mushroom Rice
 
Author:
: 4
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
Instructions
  1. Start by melting the butter in a large skillet over medium-high heat.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
  4. Deglaze the skillet with the marsala wine and let reduce for 2 minutes.
  5. Add the soy sauce and stir, then add the cooked rice.
  6. Stir together and then season with more salt and pepper to taste if needed.
Notes
Add a few splashes of chicken stock to re-heat if you're making this ahead of time.

 

46 Responses

  1. Pingback : Spicy Mushroom Rice | Vegetarian Recipes & Ideas

  2. Pingback : Spicy Mushroom Rice is an easy, flavorful side dish for any meal. rice mushroom - FOOD BEA

  3. OMG I just made this and it’s fantastic! One of the best rice dishes I’ve made. Thank you!
    My only modification was to add 3 slices precooked crumbled bacon while browning the mushrooms. I didn’t have marsala so substituted dry white wine (pinot grigio) plus a teasoon of bourbon. I think brandy would have been closer to marsala, but I didn’t have it. Regardless, this is to die for. 🙂

  4. Rita

    This turned out great… I used portabella mushrooms and Merlot didn’t have Marsala on hand. It turned out wonderful! Thank you for posting!

  5. Edward

    Simple and tasted amazing! Decided to cook for the wife for a change and she couldn’t stop complimenting me. Thank you! =)

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  9. Latrice

    Don’t wash mushrooms. They absorb water which makes them harder to brown. Put them in a dish towel or bag and gently shake the dirt off. Great recipe. Looks delicious.

    1. Kath

      Alton Brown did a show on whether or not to wash mushrooms. He weighed them after each way to clean & washing didn’t add any water. I wash mine all the time & they brown beautifully!

      1. Kath – thank you! I totally agree! I’ve done it both ways too and haven’t found any difference. And honestly, running them under cold water is just faster too!

  10. Heather

    Just made this but added ground sausage to the mix. Omg so good, using the leftovers to stuff some butternut squash! This will be a fall staple.

  11. Pingback : 25 Must make Thanksgiving side dishes - Stress Free Mommies

  12. Pingback : Spicy Mushroom Rice- very easy and so so delicious! Lots of flavour :) Great the… – Delectable Salads

  13. Missy

    I made this tonight to go with Mongolian Beef. I was out of shallots, but some onion was a fine substitute. It was delicious. It was quick to prepare and I am sure we will have this again.

  14. Pingback : Rice Side Dish Recipe Collection - Party & Gift Ideas

    1. Erica, you can really use any brand of marsala wine, whatever you can find at your liquor store, but the brand we use is called Cribari. Just try and get actual Marsala wine, not the cooking stuff from the grocery store.

  15. Erika

    This sounds really good. Always looking for new sides to dress up a dinner. I know you said could be made ahead of time , was wondering if it would freeze well?

  16. Mickey

    This is the best rice I ever had! Tastes so gourmet! ! I made it fat free by searing the veggies in vegitable broth. I only had brown rice and Cabernet Sauvignon wine on hand, but it was AWSOME!! ! Thank you so much for the recipe.

  17. Frieda grazi

    So so deliscious!! This had been my go to for a great gourmet and tasty side. I switched it up just a tad by using brown rice instead of white rice, a yellow onion instead of shallots and I actually put any red wine I have on hand instead of Marsala, it is just outrageous. Thank you so much!

  18. Pingback : Spicy Mushroom Rice- very easy and so so delicious! Lots of flavour :) Great the…

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