This recipe for sautéed mushrooms, white beans and rice is all about umami

You’ll start by sautéing a diced onion with canned mushroom chunks and stems in olive oil. (Be sure to pat the mushrooms dry with a clean kitchen towel or paper towels to limit splattering.) Dried thyme, black pepper, and garlic powder complement the mushrooms and diced onion beautifully, filling out your cooks with a seductive aroma when they mix together in the pan. .

Canned Condensed Cream of Mushroom Soup doubles the earthy umami flavor of mushrooms. The old-school ingredient often associated with green bean casserole at Thanksgiving can be incredibly useful in a variety of cases, especially for those who depend on canned goods and other pantry items for much of their life. food.

My first recipe test ended there, more or less, and as I enjoyed the taste of my new creation, I couldn’t help but wonder: Could it be more? Then I remembered the leftover bottle of Worcestershire sauce I had bought to make Cincinnati chili. It’s not a regular part of my cooking arsenal – anchovies are a traditional component of the condiment and I have a fish allergy, however, there are now vegan versions that I can enjoy – but using it makes me happy. recalled that a few tablespoons is bullet magic for adding umami and pizazz. A few dashes later, I found it gave just the right amount of punch my palate was looking for. (If you don’t already have a bottle in your pantry, this dish is still delicious without it.)

Once the ingredients have simmered and the rice is steaming and soft, ladle the beautifully beige masterpiece into bowls and top with French’s Crispy Fried Onions – which I have now taken to eat as potato chips – for a bit of crunch. (Alternatively, pot fried shallots commonly found in Asian markets would work well too.)

Storage: Refrigerate leftovers for up to 4 days.

REMARK: When shopping, opt for the unsalted version of condensed cream of mushroom soup, if available, to better control sodium levels. Otherwise, you may want to omit or reduce the salt originally added to the recipe.

  • 2 tablespoons extra virgin olive oil
  • One can (13.25 ounces) mushroom chunks and stems, drained, rinsed and patted dry
  • 1 small yellow onion (about 5 ounces), diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder
  • 2 cups of water
  • 1 1/4 cups long-grain white rice, such as basmati, rinsed
  • 1 can (15 ounces) white beans, such as cannellini or Great Northern, drained and rinsed, or 1 1/2 cups cooked white beans
  • One can (10.5 ounces) unsalted condensed cream of mushroom soup (see NOTE)
  • 2 tablespoons Worcestershire sauce (optional; can be substituted with vegan or gluten-free Worcestershire sauce)
  • French’s Crispy Fried Onions, for serving

In a large skillet with a lid, heat the oil over medium heat until simmering. Add mushrooms, onion, thyme, salt, pepper and garlic powder and cook, stirring regularly, until onions start to soften and turn translucent, 7 to 10 minutes.

Add water, rice, beans, soup and Worcestershire sauce, if using, and bring to a boil, scraping up any bits that may be stuck to the bottom of the pan. Reduce the heat to low to maintain a simmer, cover and cook, stirring regularly so the bottom of the pan doesn’t burn, until the rice is al dente, 15 to 20 minutes.

Remove from the heat and steam the rice until tender, about 10 minutes. Taste and season with more salt and/or pepper, to taste. To serve, ladle into bowls and garnish with French’s Crispy Fried Onions.

Calories: 438; Total fat: 12 g; Saturated fat: 2g; Cholesterol: 0mg; sodium: 674mg; Carbohydrates: 72g; Dietary fiber: 6g; Sugar: 2g; Protein: 9g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

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