Celebrating Modern Jewish Living Through Food, Tradition, and Family
Sauteed mushrooms and rice is a savory and scrumptious side dish that work perfect with chicken, fish, or beef.
The Backstory: This recipe for sauteed mushrooms and rice comes to me by way of my friend, Dini. She was kind enough to share all her recipes with me. Most of them were recipes that were shared by her and her friends. When I asked her about any recipes she had, was I surprise. She brought me a shopping bag loaded to the brim with a whopping amount of her favorites. This particular one was given to her by her friend Helen. I am posting this almost exactly as it is written. The difference is in the amount of seasonings, and the use of onion soup, which I deleted. Dini gave me her consent to use whatever I needed. I know I will be busy with her collection for a long time. Thanks, Dini. More of the Backstory after the recipe…
Sauteed Mushrooms and Rice
- 2 cups medium grain white rice follow package directions. Risotto can be substitued
- 1 tsp. margarine or butter
- 1/2 tsp. Kosher salt to taste.
- 1/4 tsp. black pepper to taste
- 1 6 ounces fresh mushroom. cleaned and cut into small pieces
- 1 tbsp. fresh parsley for garnish
Follow the package directions. When rice is finished cooking. Remove from heat. Set aside.
In a skillet add the margarine and the mushrooms, cook for about 1-2 minutes. Using a slotted spoon remove the mushrooms and add it too the rice. Stir and adjust seasonings to taste
Serve hot and garnish with parsley.