By Grocery List Plus Editorial Staff | Published on June 3, 2026
35 min
Creamy Mushroom Rice Blend
Recipe GLPRfab5ed8ea5da94
A luxurious creamy mushroom ragout featuring tender green beans, garlic, and shallots simmered together until the mushroom flavors concentrate and meld with fresh thyme and half and half. The velvety sauce is thickened with a simple flour or cornstarch slurry and served over wild rice blend for a sophisticated vegetarian side dish.
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Ingredients
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 cups fresh green beans, washed and trimmed
4 cloves garlic, minced
2 shallots, diced
16 oz. baby bella mushrooms, washed and halved
16 oz. shiitake mushrooms, washed and sliced
1 1/2 cups vegetable or mushroom broth (or dry white wine)
1 cup heavy cream or half and half
1-2 tablespoons fresh thyme leaves
1/4 cup all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
2 tablespoons cold water (for cornstarch slurry, if using cornstarch)
Sea salt to taste
Freshly ground black pepper to taste
Directions
Heat butter and olive oil in a large deep skillet over medium heat. Add the green beans, minced garlic, and diced shallots. Sauté for 3-4 minutes, stirring occasionally, until the green beans become tender-crisp and the aromatics are fragrant.
Pulse half of the baby bella mushrooms with 1/2 cup of the broth (or white wine) in a food processor or blender until finely chopped and slightly chunky. Pour this mixture into the pan with the green beans and stir to combine.
Add the sliced shiitake mushrooms and remaining baby bella mushrooms to the pan. Increase heat to medium and simmer, stirring frequently, for about 10 minutes. The mushrooms will release their moisture; continue cooking until most of the liquid has evaporated, concentrating the flavors.
Pour in the remaining 1 cup of broth (or white wine), the cream, fresh thyme, and season with salt and pepper to taste. Gently simmer on low heat for 2-3 minutes, allowing the flavors to meld and the liquid to warm through.
To thicken: If using flour, slowly whisk it into the center of the pan while pushing the vegetables to the sides, adding it a little at a time to prevent lumps. Continue stirring until the sauce reaches your desired thickness, about 2-3 minutes. If using cornstarch instead, whisk the 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl until completely smooth, then slowly whisk this slurry into the simmering sauce, stirring constantly until the desired thickness is achieved.
If the sauce becomes too thick while waiting to serve, add a splash more broth or white wine as needed and stir well to maintain a smooth, pourable consistency.
Serve the creamy mushroom ragout hot over a bed of wild rice blend or other cooked grain of choice.
Comments
Every ingredient is available at standard Charlotte chains, with both mushroom varieties stocked at Harris Teeter and Walmart year-round, making this a clean one-stop trip. The cost per serving runs around $2.50–$3.00 driven primarily by the half and half and dual mushroom types, which is reasonable for a creamy main. The 35-minute stated time is honest if you use pre-cleaned mushrooms; prep to plate with rough chopping hits closer to 40 minutes total. This reheats adequately with a splash of broth, though the cream sauce can separate if microwaved, making it better as a weeknight dinner than a next-day lunch.
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