Delicious way to illustrate that employing umami is a powerful way to decrease sodium while boosting taste!
In a hot sauté pan, sauté the mushrooms in 2 tablespoons butter until they are cooked through. Remove from the pan. Reserve.
Add the Madeira or Marsala wine and 1 cup of stock. Season the rice with salt/MSG mixture and pepper. Cook over moderate to low heat, stirring periodically with a wooden spoon until the broth is absorbed.
Photo credit: Flickr user, Joy