Rice with mushrooms


• 2 cups of fresh mushrooms

• 1 tablespoon of oil

• 1 tablespoon butter

• 1 cup of onion

• 1/2 cup chives

• 2 garlic cloves, crushed

• 1/2 cup of carrot

• 1 tablespoon of parsley

• 1/2 tablespoon of Worcestershire sauce

• 1 tablespoon of soy

• 1 teaspoon salt

• 1 cup of rice

• 1 1/2 cup of beef broth


The mushrooms are cleaned by rinsing quickly in running water, drained and dried well with a cloth, the hard ends removed from the stems, and then cut into thin slices. In a heavy pot, with a lid, put the butter and oil, bring to medium heat and add the onion, chives, garlic and carrot. They cook for about seven minutes, stirring occasionally with a wooden spoon. Add the mushrooms, parsley, Worcestershire sauce, soy and salt and cook until the liquid produced by the mushrooms evaporates.

The rice is rinsed in a colander, rubbed under running water, drained and immediately added to the pot. Stir, add the broth, bring to a boil and cook over high heat until the liquid almost completely evaporates. Lower the heat to a minimum, cover and cook until dry, for about 20 minutes. Stir with a fork, cover, and turn off the heat. It is preserved like this until the moment of serving it.