Name: Portobello Mushroom and Rice Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Salted butter - 2 tablespoons; Olive oil - 2 tablespoons; Shallot, minced - 1 medium; Garlic, minced - 2 cloves; Sliced portobello mushrooms - 1 (8 ounce) package; Chicken broth - 2 cups; Uncooked white rice - 1 cup; Red wine, or more to taste - ¼ cup; Carrots, sliced - 2 medium; Celery, sliced, or more to taste - 2 stalks; Salt, or to taste - ½ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Bay leaf - 1

Ingredients for - Portobello Mushroom and Rice Stew

1. Salted butter 2 tablespoons

2. Olive oil 2 tablespoons

3. Shallot, minced 1 medium

4. Garlic, minced 2 cloves

5. Sliced portobello mushrooms 1 (8 ounce) package

6. Chicken broth 2 cups

7. Uncooked white rice 1 cup

8. Red wine, or more to taste ¼ cup

9. Carrots, sliced 2 medium

10. Celery, sliced, or more to taste 2 stalks

11. Salt, or to taste ½ teaspoon

12. Ground black pepper, or to taste ¼ teaspoon

13. Bay leaf 1

How to cook deliciously - Portobello Mushroom and Rice Stew

1 . Stage

Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.

2 . Stage

Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.

3 . Stage

Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.