Balsamic Mushrooms with Tarragon Rice
Rich, meaty, cremini mushrooms sauteed in butter with a sweet balsamic glaze, and served over tarragon-accented rice. Weeknight easy, weekend decadent!
Servings 4
Calories 270kcal
Ingredients
for the rice
- 1 cup dried white rice
- 2 teaspoons finely chopped fresh tarragon leaves (or 1 tsp. dried)
for the mushrooms
- 1 tablespoon olive oil
- 1 small shallot, chopped
- 1 pound cremini mushrooms , sliced thin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons balsamic glaze
- 2 teaspoons finely chopped fresh tarragon leaves (or 1 tsp. dried)
Instructions
for the rice
- Prepare the rice according to package directions. When the rice is ready and still steamy, stir in the tarragon and mix well. Set aside
for the mushrooms
- Heat oil in a large (lidded) pan over medium until shimmering. Add the shallots and saute until just softened (just a few minutes)
- Add the mushrooms and stir to coat with the oil. Cover the with and let cook for 10-15 minutes, stirring occasionally. The mushrooms are done when they're deeply brown, tender, and most of their liquids have cooked off.
- Season the mushrooms with the salt and pepper, and then add the butter, and stir into the mushrooms until melted, and a rich sauce has developed (just a few minutes).
- Add the balsamic glaze and mix well. Finish by sprinkling the tarragon over the mushrooms.
- Serve with the rice.
Video
Nutrition
Calories: 270kcal