4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1-3 jalapeno, diced
1/4 c. Marsala wine
1 T. soy sauce
1 t. salt
1/4 t. fresh ground black pepper
Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeno, salt and pepper and let cook for another minute or two.
Deglaze the skillet with the Marsala wine and let reduce for 2 minutes.
Add the soy sauce and stir, then add the cooked rice.
Stir together and then season with more salt and pepper to taste if needed.