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.
It’s the side dish that can make the whole dinner so 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 do have to let the mushrooms get good and browned, that’s definitely key to this recipe. As far as the “spicy” goes, I stuck to one jalapeño, but I probably wouldn’t stop at one next time.
Two for sure, maybe even three. Because I can handle the heat when it comes to making this rice dish.
Thanksgiving is crazy enough with the turkey and appetizers – so this Spicy Mushroom Rice recipe is a make ahead side dish that you won’t have to think about on the big day.
First of all, holidays are hectic enough. Second of all, when you break out a side like this rice almost everyone is going to be asking you for the recipe.
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 and throw them in a skillet with a couple tablespoons of butter. Let them brown up really good, this will take about 10 minutes and it’s so important not to skimp on this step.
The browned mushrooms adds so much flavor to the rice it’s certainly worth the extra few minutes in the pan.
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 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. Because it’s one less thing you have to worry about Thanksgiving Day.
So rather than spending all your time in the kitchen cooking and not visiting with your family, you can make a few sides like this Spicy Mushroom Rice and relax at your own party.
Just kidding guys, we know you all love your family as much as we do but even more reason to have a thoughtful menu planned out also with some easy sides.
Unless hiding in the kitchen away from your family is your plan…but even more reason to make an easy side. Another few minutes to yourself is always a good thing.
Watch and see how easy this is to make!
You’ll never want plain rice again after trying this Spicy Mushroom Rice!
And don’t wait for the holidays! We make this rice as a side to our everyday dinners because it’s so easy to put together!
Almost everyone we make it for loves it, and there’s so many different ways to make this rice you can certainly find a way to please everyone!
- 4 cups of cooked white rice
- 10 ounces white or button mushrooms, sliced
- 2 tablespoons butter
- 1 shallot, sliced
- 1 jalapeno, diced
- 1/4 cup marsala wine
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1/4teaspoon fresh ground black pepper
- Start by melting the butter in a large skillet over medium-high heat.
- Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
- Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.
- Deglaze the skillet with the marsala wine and let reduce for 2 minutes.
- Add the soy sauce and stir, then add the cooked rice.
- Stir together and then season with more salt and pepper to taste if needed.
Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.
This recipe works best with cold, leftover rice. If you’re making rice for this recipe let it cool down completely before using.