Mushrooms And Rice – a delicious recipe with mushrooms, garlic, balsamic vinegar, sugar, salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook rice pilaf according to directions on box. Peel and chop up the garlic and toss into heated oil in pan (don't let it get too brown). While it's cooking, clean and cut the mushrooms into bigger than bite-sized pieces. Remember to discard the stems, you can only use the mushroom caps. Toss mushrooms into pan and watch carefully. When they begin to sweat (meat will become pink), add balsamic vinegar. When the mushrooms, garlic, and vinegar mixture begin to sizzle, add sugar and reduce heat. Cook under reduced flame until mixture turns syrup-like (about seven minutes). Add a dash of salt and pepper to taste. Remove from heat and mix into rice pilaf.
68
kcal
Calories
14
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 Portabella mushrooms, 4 Cloves of garlic, 1/3 cup of balsamic vinegar, 3 tablespoons sugar, and more.
Yes, Mushrooms And Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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