September 28, 2016

Now just before you think this dish is just another average side dish
… Think Again!
You can add shredded chicken to the leftover rice, ground pork or beef, maybe a little teriyaki sauce, sesame seeds, spring onions….. or some black bean sauce to keep it vegetarian.
The key to this recipe is that you have to let the mushrooms get nice and browned. As far as spice goes, its all up to you.



1Start by melting the butter in a large skillet over medium high heat. Add the sliced mushrooms and let it brown, stirring, for 10 mins.

2Next add the onions, chili/jalapeno, salt and pepper. Let it cook for another 2 mins.

3Deglaze the skillet with the wine and reduce for another 2 mins. Add soy sauce and stir. Then add the cooked rice.

4Stir everything together and season with a bit more salt and pepper if needed. Sprinkle the chives/ spring onions and mix again.

5Serve hot.


4 cups of cooked rice

1 cup white or brown button mushrooms, washed dried and sliced thinly

2 Tbsp butter

1 medium onion

1 jalapeno/ big green chili

¼ cup marsala wine/ sherry

1 tbsp soy sauce

1 tsp salt

¼ tsp fresh ground black pepper

chives/ spring onions to garnish