![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/herby-buttered-mushrooms-and-wild-rice/&media=https://blythesblog.com/wp-content/uploads/2022/01/IMG_6263.jpeg&description=Mushrooms have a "meaty" texture and a strong umami flavor. Umami is the fifth basic taste and was discovered by a Japanese scientist. Umami in Japanese means “a pleasant savory taste." Herby Buttered Mushrooms and Wild Rice is a delicious satisfying dish. The earthy, nutty flavor of the wild rice marries well with the buttery mushrooms.
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Herby Buttered Mushrooms and Wild Rice
January 6, 2022
Mushrooms have a "meaty" texture and a strong umami flavor. Umami is the fifth basic taste and was discovered by a Japanese scientist. Umami in Japanese means “a pleasant savory taste." Herby Buttered Mushrooms and Wild Rice is a delicious satisfying dish. The earthy, nutty flavor of the wild rice marries well with the buttery mushrooms.
- Yields: 4 Servings
Ingredients
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
½ cup fresh basil leaves, roughly chopped
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh sage leaves
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1½ cups uncooked wild rice blend
Directions
1Heat the oil in a large skillet over high heat.
2When the oil shimmers, add the mushrooms and season with salt and pepper.
3Cook, undisturbed, until softened, about 5 minutes, then stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes more.
4Reduce the heat to medium and add the butter, shallots, half of the basil, plus the thyme and sage.
5Cook, stirring occasionally, until the shallots are caramelized and fragrant, about 5 minutes.
6Pour in 2 cups of water and the wine and bring to a boil over high-heat.
7Stir in the rice, cover, and reduce the heat to low.
8Simmer until the rice is cooked and most of the liquid has evaporated, 40 to 55 minutes.
9Add up to ½ cup of water more as needed throughout cooking.
10Remove the pan from the heat and stir in the beans, lemon juice and the remaining basil.
11Divide among six bowls and top with Manchego to serve.
Recipe from Super Simple, by Tieghan Gerard, 2019.
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