Loading...

Prepare the vegetables: finely chop the garlic and onion for the sauce. Wash and slice the button mushrooms. Chop the fresh spinach.
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.

Add the finely chopped onion to the pan and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

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.

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.

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.

Add the chopped spinach to the sauce. Cook, stirring, until the spinach wilts completely, about 2-3 minutes.

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.

While the sauce is simmering, prepare the herbed rice. In a separate medium pan, melt 2 tablespoons of butter over medium heat.

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.

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.

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.


Prepare the vegetables: finely chop the garlic and onion for the sauce. Wash and slice the button mushrooms. Chop the fresh spinach.
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.

Add the finely chopped onion to the pan and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

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.

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.

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.

Add the chopped spinach to the sauce. Cook, stirring, until the spinach wilts completely, about 2-3 minutes.

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.

While the sauce is simmering, prepare the herbed rice. In a separate medium pan, melt 2 tablespoons of butter over medium heat.

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.

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.

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.
