Mushroom Rice Recipe

This recipe elevates simple rice by browning mushrooms to create a rich, flavorful base, then cooking the rice in broth that's been infused with all those mushroom flavors. The result is a restaurant-quality side dish that's both easy and impressive.

Paolina baker
Updated on Monday 25 November 2024
A bowl of seasoned rice mixed with sliced mushrooms and garnished with fresh parsley.
A bowl of seasoned rice mixed with sliced mushrooms and garnished with fresh parsley. Pin it
A bowl of seasoned rice mixed with sliced mushrooms and garnished with fresh parsley. | Quickierecipe.com

Let me share this incredible Mushroom Rice recipe with you. It's pure comfort food with perfectly cooked rice and the most amazing caramelized mushrooms. I love how versatile it is whether you're serving it as a main dish or side and those earthy mushroom flavors are just incredible.

Why This Rice Amazes

Y'all this isn't your ordinary rice dish. Those bold earthy flavors make it special enough to stand on its own but it's also perfect next to anything from roasted chicken to Asian BBQ. It's one of those recipes that just works every single time.

What You Need

  • Star Player: Pound and a half mushrooms any kind you love.
  • The Base: Long grain white rice gets perfectly fluffy.
  • Extra Flavor: Finely diced onion adds sweetness.
  • More Yum: Fresh minced garlic makes everything better.
  • Rich Touch: Butter and olive oil for cooking.
  • Liquid Gold: Veggie or chicken broth your choice.
  • Simple Finish: Salt and pepper to taste.
A bowl of brown rice topped with sautéed mushrooms and chopped parsley. Pin it
A bowl of brown rice topped with sautéed mushrooms and chopped parsley. | Quickierecipe.com

Making Your Rice

Start With Mushrooms
Get your pan nice and hot cook those mushrooms in batches until golden save some for top.
Build Flavor
Cook your onions and garlic in that same pan until they're soft and fragrant.
Rice Time
Add your rice let it toast up getting all those good flavors.
Let It Simmer
Pour in your broth scrape up those tasty bits cover and cook until perfect.
Bring It Together
Mix those reserved mushrooms back in season it just right add fresh herbs if you like.

Tips For Best Results

Don't crowd those mushrooms when cooking they need space to get golden. Use good broth it makes all the difference. Save some of those caramelized mushrooms to mix in at the end and always let your rice rest before serving.

Perfect Pairings

This rice is amazing with everything from roasted chicken to grilled steak even Chinese BBQ pork. Love sauces? Try it with peppercorn or chimichurri. Want to keep it veggie? Pair it with roasted vegetables or a fresh salad it's filling enough on its own too.

A bowl of brown rice topped with sautéed mushrooms and fresh herbs. Pin it
A bowl of brown rice topped with sautéed mushrooms and fresh herbs. | Quickierecipe.com

Frequently Asked Questions

Why cook mushrooms in two batches?

The first batch is kept aside to maintain their golden color and texture. Adding them at the end keeps them from getting soggy.

Can I use different types of rice?

Basmati or jasmine work well, but avoid sticky or sushi rice. Brown rice needs more liquid and longer cooking time.

Why do mushrooms soak up all the oil?

Mushrooms initially absorb oil but release it back as they cook. Resist adding more oil until the end if needed.

Can I make this ahead?

Yes! It keeps well in the fridge for several days and freezes well. Makes about 7 cups total.

Why let it rest for 10 minutes?

This step is crucial for perfectly fluffy rice. The rest time allows the rice to finish cooking and moisture to distribute evenly.

Mushroom Rice

A rich and earthy rice dish featuring golden brown mushrooms and perfectly cooked rice. The mushrooms are browned for maximum flavor.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Side Dishes

Difficulty: Intermediate

Cuisine: Western

Yield: 8 Servings (7 cups)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 2-3 tablespoons olive oil.
02 30g (2 tablespoons) butter.
03 750g mushrooms, sliced.
04 2 garlic cloves, minced.
05 1 small onion, finely diced.
06 1 1/2 cups long grain rice.
07 2 1/4 cups vegetable or chicken stock.
08 1 1/2-2 cups green onions, sliced.
09 Extra butter (optional).

Instructions

Step 01

Heat 2 tablespoons oil. Cook half mushrooms 5 minutes until golden. Season, remove and reserve.

Step 02

Add remaining oil and butter. Cook onions and garlic 30 seconds. Add remaining mushrooms. Cook 5 minutes until brown. Pot bottom should brown.

Step 03

Add rice and splash of broth. Scrape brown bits from bottom. Add remaining broth. Cover and simmer on medium-low. Cook 15 minutes until liquid absorbed.

Step 04

Remove from heat. Quick add reserved mushrooms and green onions. Cover immediately. Rest 10 minutes. Fluff with fork. Optional: stir in extra butter.

Notes

  1. Makes 7 cups. Keeps well in fridge or freezer. Don't slice mushrooms too thin. Can use any mushroom variety. For brown rice use 2 1/2 cups liquid and cook 45 minutes. Must rest 10 minutes for fluffy rice.

Tools You'll Need

  • Large pot with lid.
  • Wooden spoon.
  • Measuring cups.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 230
  • Total Fat: 7g
  • Total Carbohydrate: 36g
  • Protein: 7g