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.
Nutrition
Calories: 320kcal
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