This Spicy Mushroom Rice is a quick and flavorful dish that brings together the earthy taste of mushrooms, the heat of jalapeño, and a touch of sweetness from Marsala wine. Perfect as a stand-alone dish or a side, it’s an easy way to elevate simple ingredients into a satisfying, savory meal. With a hint of spice and a silky texture, this rice dish is sure to add a punch of flavor to your dinner table!
Ingredients
- 4 cups cooked white rice
- 10 ounces of white or button mushrooms, thinly sliced
- 2 tablespoons butter
- 1 shallot, sliced
- 1 jalapeño pepper, finely chopped (remove the seeds for a milder flavor if preferred)
- ¼ cup Marsala wine
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Melt the butter in a large skillet over medium heat, then add the shallots and jalapeño, sautéing until soft and fragrant.
- Add the mushrooms and cook until they release their juices and start to brown.
- Stir in the Marsala wine, soy sauce, salt, and pepper, allowing the flavors to meld as the liquid reduces slightly.
- Add the cooked rice to the skillet, stirring to combine and heat through. Taste and modify the seasoning as needed, then serve hot.
Conclusion
This Spicy Mushroom Rice with Marsala wine offers a delightful balance of heat, earthiness, and subtle sweetness. It’s a versatile, flavor-packed dish that’s easy to prepare and works beautifully as a main or side dish. Try this recipe for a comforting, aromatic meal that’s sure to impress!
Spicy Mushroom Rice with Marsala Wine
A quick, savory rice dish with mushrooms and aspicy kick from jalapeño, enhanced with a dash of Marsala wine for asophisticated touch.
Ingredients
- 4 cups cooked white rice
- 10 ounces of white or button mushrooms thinly sliced
- 2 tablespoons butter
- 1 shallot sliced
- 1 jalapeño pepper finely chopped (remove the seeds for a milder flavor if preferred)
- ¼ cup Marsala wine
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Melt the butter in a large skillet over medium heat, then add the shallots and jalapeño, sautéing until soft and fragrant.
- Add the mushrooms and cook until they release their juices and start to brown.
- Stir in the Marsala wine, soy sauce, salt, and pepper, allowing the flavors to meld as the liquid reduces slightly.
- Add the cooked rice to the skillet, stirring to combine and heat through. Taste and modify the seasoning as needed, then serve hot.