Mushroom and Fried Corn Rice Recipe

1. 1

   Bring to boil 1 A 1/2 quarts of water and add the sliced and whole white button mushrooms.

2. 2

   Once they become tender drain and put aside.

3. 3

   Fry the sliced portabella mushrooms drain and put aside.

4. 4

   Add the rice to the boiling mushroom water and boil until tender (approximately 15-18 minutes) then put in a strainer to drain.

5. 5

   While the rice is boiling, in a 12 inch skillet on high heat, add 1 tablespoon of butter and the can of drained corn.

6. 6

   Stir until some carmelization appears on the corn and put aside.

7. 7

   In another skillet the same size, add the mushrooms and season to taste with the Mrs.

8. 8

   Dash and Cajun Seasoning; pan-frying to remove any excess moisture.

9. 9

   Using a 1-gallon stockpot add the rice, olives, white mushrooms, corn and remaining butter and stir in a folding manner.

10. 10

    Adjust the seasoning.

11. 11

    Place the sliced portabella on a plate and top with the mushroom/corn/olive mixture.

12. 12

    Squeeze lemon juice on the portabella mushroom slices as a garnish.

* Per serving · 4 servings · Values may vary.