White Wine Sauteed Mushrooms over Rice


Mushrooms sauteed in garlic and white wine are the perfect side dish. Easy to make and a perfect compliment to any chicken, meat, or fish dinner. Putting the mushrooms over rice makes this side dish even more complete. This is a great to side to another dish I recently made, Baked Olive, Artichoke and Lemon Chicken with Cans Get You Cooking.

White Wine Sauteed Mushrooms Over Rice


  • 2 c white rice

  • 4 c chicken broth

  • 2 Tbsp unsalted butter

  • 1 Tbsp garlic (minced)

  • 2 4-oz cans of mushrooms (drained)

  • 1/2 c white wine

  • 1 tsp kosher salt

  • 1/2 tsp pepper

  • 1 Tbsp fresh parsley


make the rice

  1. In medium size pot, bring the chicken broth to a boil, then add 2 cups of rice and stir.

  2. Simmer the rice for about 15 minutes, until the water is absorbed. Then remove the pot from the heat and put the lid on. Let it sit for 10 minutes. Then remove the lid and fluff the rice with a fork and reserve.


  1. Melt butter in a large pan/skillet. Once melted, add the garlic and sauté until fragrant (about 2 minutes).

  2. Add the mushrooms and continue to sauté for another 2 minutes.

  3. Then add the white wine. Let the pan simmer until the liquid has reduced down to about half (about 5 minutes).

  4. Season the mushrooms with salt & pepper.

  5. Turn off the heat and mix in the fresh parsley. Top the already cooked rice with the mushrooms, and serve!