Ingredients
Units
Scale
- 1 oz. dried mushrooms (mixed or porcini)
- 1 cup boiling water
- 4 tsp. olive oil, divided
- 1 tsp. salt, divided
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 3/4 cups cold water
- 8 oz. button or cremini mushrooms
- 1 Tbsp. butter
Instructions
- Place dried mushrooms in a sieve and rinse them with water to remove any loose grit. Transfer rinsed mushrooms to a medium bowl. Top with the boiling water. Stir and then allow to sit for 30 minutes.*
- Once the dried mushrooms have soaked for 30 minutes, place a sieve over a bowl. Pour the mushrooms and the soaking liquid into the sieve, catching the soaking liquid in the bowl. Set the liquid aside but do not discard it. Transfer the rehydrated mushrooms to a cutting board and roughly chop them.
- To a medium saucepan set over medium-high heat add 2 teaspoons of the olive oil. Once heated, add the rehydrated mushrooms and 1/4 teaspoon of the salt. Cook while stirring often for 3 minutes.
- Add the garlic and stir and cook for 30 seconds. Then add the soaking liquid. Cook while stirring often until liquid has reduced to 1/4 of a cup, 2-3 minutes.
- Stir in the rice, cold water, and 1/2 teaspoon of the salt. Increase heat to high and bring rice to a boil while stirring occasionally. Reduce heat to low, stir, cover saucepan, and allow to cook covered over low heat without stirring until there are tunnels down in the rice and the rice is tender, about 17-20 minutes. Remove from heat
- Meanwhile, slice the button mushrooms thinly. Heat the butter and the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and stir to coat in the butter and oil, then spread them out into a single layer. Allow to cook until well-browned underneath, about 4-5 minutes. Sprinkle with the remaining 1/4 teaspoon of the salt. Cook while stirring occasionally until any liquid has evaporated and mushrooms are well-browned in a lot of places. Remove from heat.
- Remove cover from rice and fluff it gently with a fork. Stir in the browned button mushrooms.
Notes
*The mushrooms can be soaked up to 2 days in advance. Soak and then strain them as instructed. Then store the rehydrated mushrooms and the mushroom soaking liquid in separate containers until you’re ready to use them.