Quick Mushrooms and Cheese for Rice

Mushroom and Cheese for RiceQuick Mushrooms and Cheese for Rice
From One Taste, Vegetarian Home Cooking from around the World

This recipe comes from Bhutan where there are many varieties of mushrooms found in the countryside. The is delicious served over rice, wild rice, quinoa, or polenta.

8 ounces, thinly sliced fresh mushrooms
1/2 cup water
2 Tablespoons butter
1/2 teaspoon sea salt
1 cup shredded melting cheese, such as Cantal, Monterey Jack, or Fontina
1 medium tomato, diced
2 green onions, thinly sliced

Method

Mind Refresher: Stand straight, breathe normally, and watch your in-and-out breath for 30 seconds then appreciate whatever is happening.

Place mushrooms, water, butter, and salt in a medium saucepan over high heat and bring to a boil.  Reduce heat to medium low, cover, and cook 5 minutes.

Stir in cheese, tomato, and green onion, cover, and cook 2 minutes or until cheese melts.

Pour into a serving dish and serve with rice.

Serves 2-4

One TasteFrom From One Taste, Vegetarian Home Cooking from around the World by  Sharon Louise Crayton. Published by Provecho Press. Available at local NM bookstores and at Amazon.com


Print pagePDF pageEmail page
Bookmark the permalink.

Comments are closed