The ULTIMATE Creamy Mushroom Rice | CRAZY Good 30 Minute Recipe
This mushroom rice is seriously The ULTIMATE Creamy Mushroom Rice. It´s packed with flavors, super easy to make and all done in a little over 30 minutes. Serve it as a side dish or even as a main course, and always next to a bottle of Spanish wine for an incredible meal.
To make this recipe I used Spanish round rice, which is the one that´s typically used for Paella. Very similar to Arborio rice. You can use other types of rice. However, you might need to add in less liquid if using long-grain rice or more liquid if using brown rice.
For the mushrooms, I used typical white mushrooms. But you can also use baby bellas. For the cheese, I used a Spanish Manchego that was aged for 6 months. However, you can use any cheese you like or whatever you have on hand.
TIPS & TRICKS to Make this Recipe: Once you add the hot broth to the pan with the rice, mix the rice every 3 to 4 minutes. This is going to help release the starch in the rice. Which helps thicken the broth to end up with that creamy goodness.
Key Ingredients & Cookware I used in this Recipe:
MY CHEF´S KNIFE
MANCHEGO CHEESE I USED (10% OFF Your Order with Coupon ONAFORK)
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make The ULTIMATE Creamy Mushroom Rice
The ULTIMATE Creamy Mushroom Rice
- 4 tbsp extra virgin olive oil 60 ml
- 5 cups vegetable broth 1200 ml
- 1/2 lbs white mushrooms 225 grams
- 1 small onion
- 4 cloves garlic
- 1 cup Spanish round rice 190 grams
- 1/2 cup grated Manchego cheese 60 grams
- pinch sea salt
- dash black pepper
- grated Manchego cheese
- fresh parsley
Add the broth into a sauce pan and heat with a medium heat
At the same time, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
In the meantime, cut the mushrooms (washed & dried) into 1/4 inch (.635 cm) thick slices, finely chop the onion and roughly chop the garlic
Once the oil is nice and hot in the fry pan, add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer, after 3 to 4 minutes mix the mushrooms, then once again place them in a single layer a go for another 3 to 4 minutes, then remove the mushrooms from the pan and set aside
Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the rice, reserved mushrooms and season with sea salt & black pepper, mix continuously, after 2 minutes and the rice is lightly toasted, add in the simmering broth, mix every 3 to 4 minutes to help release the starch from the rice, which helps thicken the broth
Once the rice is cooked through, about 15 minutes in my case (check package instructions), remove from the heat, it´s normal if there is still plenty of broth left, add in the 1/2 cup (60 grams) of grated cheese and gently mix together
Transfer into serving dishes, top each one off with a kiss of grated cheese, cracked black pepper and parsley, serve at once, enjoy!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.