| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 18g | 9g | 36g |
| sugars | fibre | protein | salt |
| 6g | 2g | 12g | 0.8g |
Why I Love Spanish Mushroom Creamy Rice
When I think of the perfect dish that captures the essence of my Spanish roots and the warmth of my sunny Miami kitchen, Mushroom Creamy Rice immediately comes to mind. This fulfilling, flavorful, and simple dish is a beautiful testament to the robust flavors that compose traditional Spanish cuisine. Trust me when I say that the aroma alone is enough to lure anyone into your kitchen – I’ve witnessed it first-hand!
Mushroom Creamy Rice: A Symphonic Spanish Classic
Note the beautiful creaminess and the rustic appeal of those sliced mushrooms? It’s a dish so beautiful, you almost don’t want to dig in…almost. Each element contributes to the melody that is the Mushroom Creamy Rice. First, you have the hearty rice cooked in a rich vegetable broth that’s already enough to tempt the palate. Then, you add the mushrooms that are so deliciously seared, they’re practically singing with umami flavor. Aromatics like garlic and onions, a touch of white wine, freshly grated Parmesan and a dollop of heavy cream all blend together to craft a symphony of flavors that continue to dance on your tongue long after you’ve finished. And let’s not forget the sprinkle of fresh parsley as a final flourish. Yes, this is pure comfort in a bowl!
Inspiration Behind the Dish
I have always been enamored by the art of Spanish cooking. One chef that inspired me was Jose Andres, a Spanish-American chef often credited with bringing the small plates dining concept to America. He’s a master at letting simple ingredients shine, which is precisely what I aimed for in this recipe. Certainly, there’s magic in how these straightforward ingredients harmonize to create something truly special.
Dishing Up Some Pairing Ideas
Now, if we’re talking pairings, I often serve the Mushroom Creamy Rice as a stand-alone dish since it is quite filling itself. However, it can also be paired beautifully with a light salad or Spanish-style cod for a completely wholesome meal. This versatile dish also sits well alongside a glass of dry Spanish white wine to complement its flavors.
The Mushroom Creamy Rice, like all of my recipes, embodies my love for the crossroads of Caribbean and Spanish flavors and is a dish that can be enjoyed by everyone. It’s a creamy hug in a bowl that transports you to the sunny landscapes of Spain – one spoonful at a time.
What You’ll Need
- 2 cups of short-grain white rice
- 4 cups of vegetable broth
- 1 lb of fresh mushrooms, sliced
- 1 cup of white onion, finely chopped
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of Parmesan cheese, grated
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- Salt to taste
- Pepper to taste
- Parsley, chopped (for garnish)
Method
Step One
Heat the olive oil and butter in a large pan over medium heat. Once the butter is melted, add the finely chopped white onions. Sauté the onions until they turn transparent.
Step Two
Add the minced garlic to the pan and continue to sauté for a minute until the garlic is fragrant. It’s important to keep stirring constantly to prevent the garlic from burning.
Step Three
Add the sliced mushrooms to the pan. Cook them until they have released all their moisture and have become golden brown. This will take about 10-15 minutes. Be sure to stir occasionally to ensure the mushrooms cook evenly.
Step Four
Add the dry white wine to the pan. Stir the ingredients well, making sure to scrape up any bits stuck to the bottom of the pan. Allow the wine to reduce by half which should take around 5 minutes.
Step Five
Rinse the rice under cold water until the water runs clear. This helps to remove any excess starch which can make the rice sticky. Add the rice to the pan and stir well to combine all the ingredients.
Step Six
Add the vegetable broth to the pan and bring everything to a boil. Once it is boiling, reduce the heat to low, cover the pan, and leave to simmer for around 20 minutes or until the rice is tender and all the liquid is absorbed.
Step Seven
Add the heavy cream to the pan and stir well. Allow the mixture to cook for around 5 minutes until the cream is fully incorporated and heated through.
Step Eight
Remove the pan from the heat and stir in the grated Parmesan cheese until it is completely melted. Season with salt and pepper to taste.
Step Nine
Dish up the creamy mushroom rice, garnishing each serving with some chopped parsley. Serve the dish while hot and enjoy your delicious homemade Mushroom Creamy Rice.
