Spigarche mushroom rice
Spigarche mushroom rice

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, spigarche mushroom rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Spigarche mushroom rice is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Spigarche mushroom rice is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have spigarche mushroom rice using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spigarche mushroom rice:
  1. Prepare 3 tbsp butter
  2. Make ready 2 tbsp olive oil
  3. Make ready 1 tbsp crushed garlic
  4. Take 1 cup mushrooms, sliced
  5. Prepare 1 bunch spinach, chopped
  6. Get to taste Salt and pepper
  7. Take 10 ml dried parsley
  8. Prepare 300 ml Cheddar cheese, finely grated
  9. Take 1000 ml Rice, cooked. (1cup uncooked rice, cooked accordingly)

Use any mushrooms you can easily find, I just find these gorgeous little brown mushrooms the most flavorsome. Melt a tablespoon of butter in a large, deep skillet or pan and brown the mushrooms. Heat olive oil in a large stockpot or Dutch oven over medium heat. In a bowl of boiling water, add the soaked rice, and reduce the heat.

Instructions to make Spigarche mushroom rice:
  1. In a pan, heat oil and butter.
  2. Add garlic and mushroom, sauté untill garlic is soft and translucent and mushrooms brown but not mushy.
  3. Add in the spinach, cover and cook until spinach is wilted. Remove from heat.
  4. Stir in salt, pepper, parsley and cheese.
  5. Add cooked rice and stir well to combine.
  6. Serve.

Heat olive oil in a large stockpot or Dutch oven over medium heat. In a bowl of boiling water, add the soaked rice, and reduce the heat. Do not make it mushy, immediately transfer the rice to a strainer to remove water and allow it to cool completely. Gruyère and/or Parmesan sprinkled throughout, not for the effect of melted cheese, but instead for the tasty finish it would bring. The spice was kept simple: tyme, and a bit of salt and pepper.

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