Mareco Creamy Mushroom Rice Bowl

Ingredients

• 250 g mushrooms (cremini or button), sliced
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 3/4 cup vegetable or chicken broth
• 3/4 cup milk (or half-and-half)
• 2 oz cream cheese (softened)(optional)
• 1 tbsp soy sauce(optional)
• 2 cups cooked rice (white or brown)
• 2 tbsp fresh parsley or thyme, chopped
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Slice the mushrooms, dice the onion, and mince the garlic. Chop the herbs and set everything aside.

2. 2

   Cook (20 minutes): Heat olive oil and butter in a skillet over medium-high heat. Add onion and cook for 3 minutes, then add mushrooms and cook until they release moisture and start to brown, about 7 minutes.

3. 3

   Cook (20 minutes): Stir in garlic and cook for 30 seconds. Sprinkle in flour and cook for 1 minute, stirring to coat the mushrooms.

4. 4

   Cook (20 minutes): Slowly whisk in broth and milk (and cream cheese if using). Simmer, stirring, until thick and creamy, about 6–8 minutes. Season with soy sauce, salt, and pepper to taste.

5. 5

   Serve: Spoon the creamy mushroom mixture over the cooked rice and top with herbs.