Rice Pilaf With Lemony Brown-Butter Mushrooms

Name: Rice Pilaf With Lemony Brown-Butter Mushrooms
Yield: 4–6 servings
Ingredients: 1½ lb. mixed mushrooms (such as oyster, maitake, crimini, and/or trumpet); 5 Tbsp. extra-virgin olive oil, divided; 4 oz. angel hair pasta, broken into ½" pieces (about 1 cup); 8 Tbsp. unsalted butter, divided; 2 large shallots, thinly sliced; 2 garlic cloves, finely chopped; 1½ cups basmati or long grain rice; 2 sprigs thyme; 2 dried bay leaves; 4 cups low-sodium vegetable or chicken broth; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; ½ tsp. freshly ground black pepper, plus more; Zest and juice of 1 lemon; ½ cup chopped mixed tender herbs (such as parsley, dill, and/or tarragon)

By Asha Loupy

November 1, 2021

Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks

This noodle-heavy rice pilaf is delicious on its own, but what makes it swoonworthy is the topping: caramelized mushrooms. Cooked in a generous amount of butter, the mushrooms are finished with lemon zest, lemon juice, and tender herbs, bringing a bright, zippy freshness to these roasty-toasty, earthy funghi.

The dish plays incredibly well with others—serve alongside slow-roast salmon fillets, crispy chicken thighs, pan-seared pork chops, and even your Thanksgiving turkey. If you want to bulk it up and keep the pilaf vegetarian, nestling planks of feta and tossing some extra parsley and dill on top is equally dreamy.

What you’ll need

Dutch Oven
$100 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes

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