On one of our first dates, my husband and I went to a charming little restaurant in New York City's Greenwich Village. Mushrooms are, hands down, my favorite vegetable so, naturally, I ordered a grilled Portabello mushroom appetizer. I offered my husband a taste, which he took very willingly and seemed to enjoy. A couple of dates later, in a true confession kind of moment, my husband revealed that he would be very happy if he never saw a mushroom again. It turns out that he violently detests the little fungi - always has, always will (believe me, I have tried to change his mind). I felt rather honored that he choked down a mushroom just to impress me. As a result of my husband's less-than-amorous feelings towards mushrooms, I don't tend to cook with them often. However, when he goes out of town on business, I buy the biggest package of mushrooms I can find and cook dishes such as Mixed Mushroom & Gorgonzola Pizza; Mixed Mushroom, Gorgonzola, & Prosciutto Crostini; and this flavorful, fulfilling rice dish.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add ½ chopped onion, 2 chopped stalks of celery, 2 minced cloves of garlic, and 1 tablespoon chopped fresh thyme. Season with ½ salt and ¼ teaspoon freshly ground black pepper.
Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.
Add ¾ cups brown rice. Toast the rice for about 1 minute, stirring constantly.
Add ¼ cup dry white wine and stir until the wine is absorbed.
Pour in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.
Slice 10 ounces of cremini (cremini) and 3 ounces of shiitake mushrooms.
Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.
Stir 2 cups fresh spinach leaves and the mushroom mixture into the cooked rice.
This is a beautiful dish. Just love mushrooms.
Liz Marr, MS, RD
Mushrooms, spinach and brown rice - great combination. Bet this recipe is a big hit!
This looks very savory and delicious. Make me wonder why I never eat mushrooms!
love this sounds great!
well I love mushrooms so no need to hard sell me!
Here's a rice dish that's definitely a nutritious meal in itself :)! I adore portabello mushrooms, they are so hearty. I'm a meat-eater, but when portabellos are around, I definitely don't miss meat!
The hubs doesn't know what he's missing. I've only begun to appreciate the mushroom in recent years. I don't know how I went so long without it. Which reminds me I haven't had mushrooms in a while.
Delicious looking rice you got there.
Cajun Chef Ryan
Wonderful brown rice and the mushrooms with spinach too is perfection.
That looks so good! I'll have to make it when my husband is out of town...he doesn't do mushrooms 🙂
Wow, this just epitomizes fall! Beautiful!
Oh yum! It's almost mushroom season here on the Oregon coast. I'm gonna save this and do it with wild Chantarelles.
My hubby is a mushroom hater, too. Good idea to cook them while he's away. I actually try not to cook while mine is out of town (no kids, so why bother, I figure) - but I think you have a better idea to take advantage! This dish looks delicious!
Love mushroom rice. They shall be also very good with Pfifferlings.
Seems like you and me read minds...I make that recipe all the time as a main dish! just the way you made it (except for the spinach) this is funny. I love it.
Tasty Eats At Home
Oh yeah...this sounds awesome. My husband doesn't like mushrooms either, so I don't cook with them. But this would totally be something I'd love to scarf down!
CC this dish is a winner, I love how hearty, healthful and flavorful this is.
I enjoyed the story about you and your husband. Hurley is the same way with mushrooms, he despises them with a passion!
Love it! This sounds perfect to me. Love the story about your husband choking down the mushroom.
Hard to belive that I didn't like mushrooms until I was 18 (which was a looong time ago now)---today I crave them...especially shiitakes. Beautiful !shot of this dish
This looks wonderful! Can't wait to give it a try. Thanks for the recipe. I love mushrooms too, and know some people who just won't touch them. I wonder if it's a texture issue?