Hey Mushroom Lovers – this one’s for you! I’m a total sucker for mushrooms and so is my family. My grandmother makes a mean mushroom curry that is so rich and delicious that it makes me want to swim in a bowl of mushroom curry and never get out. Okay, yes, that would be very weird but you know, all grandmothers have these magical recipes that somehow seem to have the right amount of everything plus so much love! It makes you want more every time you eat…..with zero regret! 😀

This recipe of Spicy Mushroom Rice is easy and just as delicious, if you add the right amount of love, ahem. You can make it using a variety of sauces but I chose Chili Garlic Sauce because it was a cold, rainy evening, and my taste buds needed that spicy Asian zing. A few suggestions for sauces are Thai Sesame Sauce, Worcestershire Sauce, a combination of Soy Sauce and Sriracha, Sweet Pineapple Sauce and Marinara Sauce. I’ve used White Mushrooms or Button Mushrooms in this recipe but you can also use Shiitake Mushrooms or Portobello Mushrooms. Customize this recipe to please your taste buds, and enjoy the richness of fresh mushrooms roasted in an olive oil infusion of spices and fresh-cut herbs. 🙂

There’s more to mushrooms! Here’s an interesting Huff Post link that I found a few days ago. This post walks you through the world of magical mushrooms. It’s everything that you need to know about edible mushrooms and more. Enjoy!

Spicy Mushroom Rice

Ingredients

Rice – 2 cups

Vegetable broth – 3 cups (or as measured for the rice to cook just right)

Fresh Sliced Button Mushrooms – 2 cups

Fresh Green Peas – 1/2 cup

Chopped Onion – 1 1/2 cups

Chili Garlic Sauce – 4 tbsp

Soy Sauce – 1 tbsp

Chopped Garlic – 1 tbsp

Cinnamon – 2 sticks

Chopped Thyme Leaves – 1 tbsp

Olive Oil – 2 tbsp

Lemon Juice – 1 tbsp or Lemon Slices as add-ons

Salt to taste

A dollop of butter (optional)

Method

1. Heat olive oil in a pan and roast cinnamon sticks, thyme leaves and garlic slightly.
2. Add chopped onions and roast until onions turn golden.
3. Add peas and sliced mushrooms and sauté for about 5-6 minutes.
4. Stir in soy sauce and chili garlic sauce. Let mushrooms cook well in the gravy for 10 minutes. Add salt to taste.
5. Pour in vegetable broth and let it simmer. Add rice and let it cook well. Stir occasionally to combine all ingredients.
6. Add a generous dollop of butter and stir well before nom-noming hot with a side of fresh-cut vegetables.

Note: Water can be used as a substitute for vegetable broth. Vegetable broth is recommended because it adds taste and has more nutrients.

Thank you for reading! ❤