Be sure to let it stand before serving so any excess liquid is fully absorbed.

Serve this impressive side dish alongside grilled chicken or glazed tofu.

Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes.

Mushroom rice recipe on a blue plate, with a fork on the fight side

Photo:Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Transfer the mushrooms to a plate and cover with foil to keep warm; set aside.

Do not wipe the skillet clean.

Place the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings.

Ingredients for the mushroom rice recipe, separated into small clear bowls

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes.

Stir in broth; bring to a boil over medium-high heat.

Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms.

Sliced mushrooms getting sautéed in a non-stick frying pan

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

Cover and let stand at room temperature for 5 minutes.

Divide among 6 bowls.

Garnish with thyme leaves, if desired.

Rice in a non-stick frying pan

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Cooked rice in a frying pan, a plate of sliced mushrooms, a small bowl with butter and two small bowls with sauces

Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman