Creamy Butter Garlic Mushroom Rice Bowl
A flavorful and creamy mushroom rice bowl perfect for a comforting meal. Quick to prepare with rich garlic and Parmesan flavors.
Ingredients
Rice and Cooking
- 1 cup basmati rice (long-grain rice)
- 2 cups water or vegetable broth
Mushroom and Sauce
- 200 g button mushrooms (sliced)
- 2 tbsp butter
- 4 cloves garlic (minced)
- 1 small onion (finely chopped)
- 0.5 cup heavy cream (or cooking cream)
- 0.25 cup Parmesan cheese (optional, grated)
- 0.5 tsp black pepper
- 1 tsp dried or fresh thyme or parsley
- to taste salt salt
Garnish
- as needed for garnish fresh parsley or cilantro, chopped
- optional for garnish Grated Parmesan or cheese
- optional for garnish Chili flakes
Instructions
- Rinse rice until water runs clear. Sauté rice in butter/oil for 1 minute, then add water/broth and salt. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Set aside.
- In a large pan, melt butter, sauté garlic for 1 minute, then add onions and cook until translucent.
- Add mushrooms and cook for 5-6 minutes until golden. Stir in salt, pepper, thyme, then pour in cream and simmer for 3-4 minutes until thickened. Mix in Parmesan if using.
- Serve rice in bowls, top with mushroom sauce, and garnish with herbs, Parmesan, or chili flakes as desired.
Notes
For a vegetarian option, use vegetable broth and omit Parmesan.