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Mushroom Rice Pilaf

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A savory and aromatic rice pilaf featuring buttery sautéed mushrooms, shallots, and garlic infused with thyme and a splash of dry sherry. This comforting, earthy side dish pairs beautifully with a variety of mains while standing strong on its own.

Ingredients

1 pound mixed mushrooms (cremini, button, shiitake, etc.), cleaned and sliced

2 tablespoons butter

1/4 cup chopped shallots

4 cloves garlic, minced

1 teaspoon dried thyme

1 1/4 cups long-grain rice

2 1/2 cups vegetable broth or water

1/3 cup dry sherry

Salt and pepper, to taste

Instructions

  1. Clean and slice the mushrooms. Set aside.
  2. In a large skillet or saucepan, melt butter over medium heat. Add shallots and sauté for 2 minutes until softened.
  3. Add garlic and cook for 30 seconds, stirring to prevent browning.
  4. Add mushrooms and cook for 6–8 minutes, stirring occasionally, until they release moisture and begin to brown.
  5. Season with thyme, salt, and pepper, stirring to coat evenly.
  6. Stir in the rice and toast for 1–2 minutes, letting it absorb the flavors.
  7. Pour in dry sherry and simmer for 1 minute, allowing most of the liquid to evaporate.
  8. Add vegetable broth (or water), stir gently, and bring to a simmer.
  9. Cover, reduce heat to low, and cook for 15–18 minutes, until the rice is tender and liquid is absorbed.
  10. Remove from heat and let sit, covered, for 5 minutes.
  11. Fluff with a fork, adjust seasoning, and serve warm.

Notes

Add chopped fresh parsley or chives before serving for brightness.

Substitute part of the broth with chicken broth for richer flavor.

Stir in a tablespoon of grated Parmesan for extra creaminess.

Toast rice before cooking for a nuttier flavor.

Reheat with a splash of broth to maintain texture.

Nutrition

Find it online: https://justsosavory.com/mushroom-rice-pilaf/