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Rice with Shiitake Mushrooms & Truffle Oil


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Rate this recipe 3.5/5 (11 Votes)


  • 4 cups chicken broth (or can substitute vegetable broth)
  • 2 cups long grain rice like Texmati
  • 3 Tablespoons extra-virgin olive oil
  • 1 leek, white and light green part only, halved and sliced
  • 1 pound shiitake mushrooms, cleaned and sliced
  • 1/2 cup dry white wine
  • 1/4 cup chopped flat-leaf parsley
  • kosher salt and freshly ground black pepper, to taste
  • 4 teaspoons good quality white truffle oil


Adapted from


Step 1

In a medium saucepan, bring the broth to a boil over high heat. Stir in the rice, bring back to a simmer, and cover and cook for 20 minutes.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add leeks and saute u ntil softened. Add mushrooms and saute until softened. Add white wine and let simmer, reducing by about half. Stir in the parsley and season with salt and pepper.

Add the rice to the skillet and mix with the mushroom, using two forks. Serve at once, drizzling each serving with a judicious teaspoon or so of the white truffle oil.

Wine Pairing:This just cries out for Pinot Noir to me. Though if I were serving it with a white-fleshed fish, I would probably go Chardonnay instead.


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