Rice with Mushrooms and Sausage

This may be the best thing I’ve made in a while! I had lions mane mushrooms, but any mushrooms will work here. I didn’t have heavy cream so I used sour cream and quark–it worked beautifully! Don’t be afraid to use what you have and sub out ingredients. Make it vegetarian by leaving out the sausage.
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1 cup rice (I used brown basmati)
Olive oil
Mushrooms, diced
Ground pork sausage
Swiss chard from a few weeks ago that I blanched, chopped, and froze
1 tsp soy sauce
3-4 tbsp quark
3 cloves garlic, minced
Other ingredients
1 cup sour cream
1 onion, diced
Salt and pepper
Heat 1 cup rice with 2 1/4 cups salted water till boiling; turn heat to simmer and cover. Set a timer for 35 minutes.
Meanwhile heat a glug of olive oil in a large skillet. Brown sausage and add onion. Saute till onion is translucent. Add garlic, sour cream, and quark. Stir to combine. Add rice when it is ready and mix in swiss chard. Add salt and pepper to taste.
I finished the dish with some freshly grated Parmesan. I wish I would’ve had a lemon to zest too!
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