- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
I created this recipe to serve with left over grilled beef tenderloin steak. It had enough depth and texture that really paired well with the steak. The steak is just topped with brown gravy, but it actually would have been better with just marinated mushrooms.
- 2 c. beef broth
- 1/2 tsp. salt, divided
- 1 T. butter, divided
- 1 garden green onion, white and green parts finely chopped
- 1 tsp. minced garlic
- 8 oz. mushrooms, sliced
- 1 tsp. Worcestershire Sauce
- 2 T. Merlot or red wine to saute mushrooms
- 1/2 c. Merlot or red wine to add to entire dish
- 1/2 c. freshly grated Parmesan cheese
- 1/4 tsp. pepper
Bring broth and 2 cups water to a simmer in a large saucepan over low heat.
Melt butter in large pan; add onion and garlic, sauté 2 minutes and then add mushrooms. Add 2 T. wine, Worcestershire Sauce, 1/4 tsp. salt and sauté for an additional minute or until tender. Remove vegetables; cover and keep warm.
Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/4 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
Stir in grated cheeses and vegetables until creamy. Stir in pepper. Serve immediately.