This Spicy Mushroom Rice recipe isn’t just a side dish. This rice recipe is a mildly spicy, super easy, rice recipe that can even be a main course!
A great side dish recipe is something can make the whole dinner so much better. Just make sure to double this mushroom rice recipe when you make it because you’ll be craving the leftovers.
When you’re making this recipe, please do let the mushrooms get good and browned, that’s definitely key to the flavor! As far as the “spicy” goes, I stuck to one jalapeño, but you can add as little or as much heat as you like.
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.
You’re probably going to say I’m wrong, don’t wash them. But I’m gonna do it anyway.
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 add so much flavor to the rice recipe so it’s definitely worth the extra few minutes in the pan.
Next add in a sliced shallot, the jalapeño, (or maybe two) 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 the rice and give it a quick taste test for seasonings. As far as the rice goes for this easy mushroom rice you can use jasmine, basmati or even brown rice!
- 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.