Easy One-Pot Herby Buttered Mushrooms & Wild Rice Recipe
This easy one-pot recipe combines the earthy richness of wild mushrooms with fragrant herbs and creamy butter, all balanced by a touch of Manchego cheese and lemon. Perfect for a hearty yet simple meal, this dish is packed with umami flavor and ready in just an hour.
Equipment
- Large skillet or wide saucepan with a lid
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound mixed wild mushrooms
- Kosher salt and freshly ground pepper to taste
- 6 tablespoons salted butter
- 2 shallots thinly sliced
- ½ cup fresh basil leaves roughly chopped (divided)
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage leaves
- ½ cup dry white wine e.g., Pinot Grigio or Sauvignon Blanc
- 1¼ cups uncooked wild rice blend
- 2 cups water
- 1 14-ounce can cannellini beans, drained and rinsed
- Juice of 1 lemon
- ¼ cup shaved Manchego cheese
Instructions
- Prepare the Mushrooms and Aromatics: Warm the olive oil in a large skillet over high heat. Once it’s hot, add the mushrooms and sprinkle with salt and pepper. Allow them to cook undisturbed for about 5 minutes so they start to brown, then stir and cook for another 3–5 minutes until they soften and develop a caramelized texture. Lower the heat to medium and mix in the butter, shallots, half of the basil, thyme, and sage. Stir occasionally and cook until the shallots are golden and aromatic, which will take about 5 more minutes.
- Cook the Wild Rice: Pour in 2 cups of water along with the white wine and bring the mixture to a boil. Stir in the uncooked wild rice, cover the skillet, and reduce the heat to low. Allow the rice to simmer gently for 40–55 minutes, stirring occasionally. Check during cooking to ensure the liquid doesn’t evaporate too quickly—if needed, add up to ½ cup of water. The rice should be tender, and most of the liquid should be absorbed when it’s done.
- Add Finishing Touches and Serve: Take the skillet off the heat and stir in the rinsed cannellini beans, fresh lemon juice, and the remaining basil. Divide the mixture evenly into six bowls, then garnish each serving with shaved Manchego cheese. Serve immediately and enjoy the hearty, flavorful dish.
Notes
- For added protein, consider topping the dish with a poached egg.
- Substitute Parmesan or Pecorino Romano if Manchego is unavailable.
- A mix of shiitake, cremini, and oyster mushrooms works beautifully for this recipe.
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