- 8 ounces (250 g) thinly sliced fresh mushrooms (about 3 cups)
- ½ cup (125 ml) water
- 2 tablespoons (30 g) butter
- 2 teaspoon sea salt
- 1 cup (100 g) shredded melting cheese, such as Cantal, Monterey Jack, or fontina
- 1 medium tomato, diced (about ½ cup)
- 2 green onions, thinly sliced (about ½ cup)
- Place mushrooms, water, butter, and salt in a medium saucepan over high heat and bring to a boil. Reduce heat to medium-low, cover, and cook 5 minutes.
- Stir in cheese, tomato, and green onion, cover, and cook 2 minutes or until cheese melts.
- Pour into a serving dish and serve with rice.