Dr Mobeus
Creamy Mushroom Rice
Creamy mushroom rice is the kind of recipe that sounds too simple to be good until you actually make it. Rice cooked in stock with golden mushrooms and a swirl of cream at the end creates something that is genuinely comforting and costs under 60p a portion. It is essentially risotto without the standing-and-stirring commitment. Mushrooms are one of the best value flavour boosters in any supermarket – a 250g pack costs around 90p and delivers a meaty, savoury hit that makes cheap ingredients taste expensive. This is proper weeknight cooking: fast, cheap and genuinely satisfying.
Creamy Mushroom Rice
Ingredients
Method
- Heat the olive oil and butter in a large pan with a lid. Add the onion and cook for 5 minutes until soft.
- Add the sliced mushrooms and cook for 5 minutes until golden and all the moisture has cooked off.
- Add the garlic and thyme, stir for 1 minute until fragrant.
- Tip in the rice and stir to coat each grain in the buttery mixture. Pour in the vegetable stock and stir well.
- Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12-15 minutes without lifting the lid.
- Remove from the heat and let it sit for 3 minutes. Fluff with a fork, stir through the cream and most of the parsley. Season generously and serve with the remaining parsley on top.
Tips and Variations
Do not lift the lid while the rice cooks – let the steam do the work. Any mushrooms work but chestnut mushrooms have more flavour. The cream is optional – a knob of butter stirred in at the end gives richness too. Add frozen peas at the same time as the rice for extra veg. Leftovers make excellent fried rice the next day.
