Creamy Butter Garlic Mushroom Rice Bowl
Creamy Butter Garlic Mushroom Rice Bowl
Ingredients
For the Creamy Butter Garlic Mushroom Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, finely chopped
- 1 onion, finely chopped
- 12 ounces button mushrooms, washed and sliced
- 2 tablespoons butter
- 1 tablespoon chili flakes
- 1 tablespoon Italian seasoning
- 1 tablespoon red chili powder
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1/4 cup water, as needed
- 3 ounces fresh spinach, chopped
- 1/2 cup heavy cream
For the Herbed Rice
- 2 tablespoons butter
- 1 tablespoon garlic, finely chopped
- 1 tablespoon chili flakes
- 1 tablespoon Italian seasoning
- 2 cups cooked rice, leftover or freshly cooked
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the vegetables: finely chop the garlic and onion for the sauce. Wash and slice the button mushrooms. Chop the fresh spinach.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add the 1 tablespoon of finely chopped garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the finely chopped onion to the pan and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Add the sliced button mushrooms to the pan along with 2 tablespoons of butter. Cook, stirring occasionally, until the mushrooms release their liquid, brown, and caramelize, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in 1 tablespoon of chili flakes, 1 tablespoon of Italian seasoning, 1 tablespoon of red chili powder, and 1 teaspoon of salt. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 6
Add 1 tablespoon of tomato paste and 1/4 cup of water to the pan. Stir well to combine and create a sauce. Bring to a gentle simmer.
⏱️ 2 min
- 7
Add the chopped spinach to the sauce. Cook, stirring, until the spinach wilts completely, about 2-3 minutes.
⏱️ 3 min
- 8
Reduce the heat to low and stir in 1/2 cup of heavy cream. Cook for 1-2 minutes, just until the sauce is heated through and creamy. Do not boil after adding the cream.
⏱️ 2 min
- 9
While the sauce is simmering, prepare the herbed rice. In a separate medium pan, melt 2 tablespoons of butter over medium heat.
⏱️ 1 min
- 10
Add 1 tablespoon of finely chopped garlic, 1 tablespoon of chili flakes, and 1 tablespoon of Italian seasoning to the melted butter. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 11
Add 2 cups of cooked rice and 1/4 cup of chopped fresh cilantro to the pan. Toss to combine, ensuring the rice is evenly coated with the herbed butter mixture. Heat through for 2-3 minutes.
⏱️ 3 min
- 12
To serve, place a portion of the herbed rice in a bowl and spoon a generous amount of the creamy butter garlic mushroom sauce next to it. Garnish with additional fresh cilantro if desired. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Garlic Mushroom Rice Bowl
For the Creamy Butter Garlic Mushroom Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, finely chopped
- 1 onion, finely chopped
- 12 ounces button mushrooms, washed and sliced
- 2 tablespoons butter
- 1 tablespoon chili flakes
- 1 tablespoon Italian seasoning
- 1 tablespoon red chili powder
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1/4 cup water, as needed
- 3 ounces fresh spinach, chopped
- 1/2 cup heavy cream
For the Herbed Rice
- 2 tablespoons butter
- 1 tablespoon garlic, finely chopped
- 1 tablespoon chili flakes
- 1 tablespoon Italian seasoning
- 2 cups cooked rice, leftover or freshly cooked
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the vegetables: finely chop the garlic and onion for the sauce. Wash and slice the button mushrooms. Chop the fresh spinach.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add the 1 tablespoon of finely chopped garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the finely chopped onion to the pan and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 4
Add the sliced button mushrooms to the pan along with 2 tablespoons of butter. Cook, stirring occasionally, until the mushrooms release their liquid, brown, and caramelize, about 5-7 minutes.
⏱️ 7 min - 5
Stir in 1 tablespoon of chili flakes, 1 tablespoon of Italian seasoning, 1 tablespoon of red chili powder, and 1 teaspoon of salt. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 6
Add 1 tablespoon of tomato paste and 1/4 cup of water to the pan. Stir well to combine and create a sauce. Bring to a gentle simmer.
⏱️ 2 min - 7
Add the chopped spinach to the sauce. Cook, stirring, until the spinach wilts completely, about 2-3 minutes.
⏱️ 3 min - 8
Reduce the heat to low and stir in 1/2 cup of heavy cream. Cook for 1-2 minutes, just until the sauce is heated through and creamy. Do not boil after adding the cream.
⏱️ 2 min - 9
While the sauce is simmering, prepare the herbed rice. In a separate medium pan, melt 2 tablespoons of butter over medium heat.
⏱️ 1 min - 10
Add 1 tablespoon of finely chopped garlic, 1 tablespoon of chili flakes, and 1 tablespoon of Italian seasoning to the melted butter. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 11
Add 2 cups of cooked rice and 1/4 cup of chopped fresh cilantro to the pan. Toss to combine, ensuring the rice is evenly coated with the herbed butter mixture. Heat through for 2-3 minutes.
⏱️ 3 min - 12
To serve, place a portion of the herbed rice in a bowl and spoon a generous amount of the creamy butter garlic mushroom sauce next to it. Garnish with additional fresh cilantro if desired. Serve hot.
⏱️ 1 min