Quick ‘n easy BAKED Mushroom Rice! It’s buttery, garlicky, with golden brown juicy mushrooms and the rice is beautifully fluffy. Baked in one pan, the idea behind this recipe is that the gorgeous mushroom juice drips into the rice as it bakes – the best broth base ever!
Before I get into the regular foodie talk, I just need to say – I’m SORREEEEEE!!! Sorry to everyone who has sent me a message through the Contact page on this website, trusting me when they read “I always respond!” and never heard back from me. I just discovered today that there’s been a tech glitch for some weeks (months??!!!) and practically every message has been going to my Junk folder. 🙁
I always assume messages submitted through websites end up being swallowed by some dark anonymous hole. I never hold out much hope of hearing from anyone.
I never wanted to be one of those websites because it annoys me when I’m on the receiving end. I made myself a promise when I started out that I would respond to every email I received, and every comment left on my blog. Because if someone takes the time to leave a message, I think it’s the least I can do to acknowledge it and respond in kind.
And I really have tried to be diligent keeping this promise. The odd message might slip through, but I set time aside every day to respond to messages and especially to recipe questions.
So to anyone who took the time to send me a message and never heard back – I’m sorry!!! I’m scouring my Junk Folder to fish them out and on the case to fix this problem!
Now – foodie talk. Let’s talk BAKED Mushroom Rice.
I think the two most common recipe questions I get asked are:
1. Can this be made with chicken breast? (Hands down, the most asked)
2. Can this be made in the oven?
Followed closely by the 3rd most asked question: Can this be made in a slow cooker? 😉
A month or so ago, I shared a Mushroom Rice cooked on the stove top. It’s really fantastic, if I do say so myself. And quite a number of readers, especially on Facebook (err, the Mushroom Rice video has been watched over 14 million times!!!), asked if it could be baked.
Ordinarily I do not succumb to publishing a baked version of a recipe I usually make on the stove so soon after sharing the original. If I cook something on the stove, there’s usually a reason for it!
However, on this occasion, I thought that it might bring something else to the recipe – being the mushroom juices dripping into the rice as it bakes. I also thought it might be quite neat to use the technique I use in my Baked Vegetables and Rice to cover the top of the rice with the mushrooms, effectively using it like a lid.
And well, well, well, what do you know? It worked a treat!
It did take a couple of goes to figure out things like the right amount of mushrooms. Too much mushrooms = too squished to go golden brown, too little = dried out rice. Quartered mushrooms work way better than sliced (cooks too quickly).
As the mushrooms cook, they do shrink considerably which reveals the surface area of the rice so you get gorgeous golden brown crunchy bits that get tossed through the rice. Also on the edges – cooks’ privilege, pick ’em all off for yourself! 😂
As for which one I prefer – stove top or baked? I think there is a place for both versions in this world. When time permits, I would probably still go for the stove top because I do think the rice gets a bit more flavour from the browning of mushrooms in the butter. And I just love how the rice gets stained dark brown.
But it does take more time to make. Constant stirring on the stove, an enormous pile of mushrooms cooked in 2 batches.
So from a practical perspective, I see myself making the Baked Mushroom Rice more frequently on a day to day basis. I am big on rice for a side dish.
I know regular readers are probably sick of me saying this, so this is for the benefit of new readers / first timers who happen across this recipe – being of Japanese background, I was raised a rice snob. Mushy rice is a crime in my family.
I like my rice tender but not super soft which actually means it is overcooked. Fluffy rather than mushy.
That’s what this recipe yields. Fluffy rice.
It’s garlicky and buttery. The mushrooms are 80% browned (the part that remains in contact with the rice doesn’t brown) and I love that they are still juicy inside. The rice has absorbed all the broth AND the mushrooms juices. See how much the mushrooms shrank in the photos above? All that flavour ends up in the rice. 🙂
Mushroom Lovers – this one is for you! Go forth and enjoy! – Nagi x
- 650 g / 1.3 lb mushrooms , quartered (Note 1)
- 50 g / 3.5 tbsp butter , melted (hot, not cooled)
- 2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!)
- Salt and pepper
- 1.5 tbsp olive oil
- 1 1/2 cups long grain rice , uncooked
- 1 1/2 cups / 375 ml chicken or vegetable broth , low sodium
- 1 1/4 cups / 315 ml water
- 1 tsp dried thyme
- 1 tsp garlic powder
- 3 shallots / green onions / scallions , finely sliced
- 1 - 2 tbsp butter , optional
Preheat oven to 180C/350F.
Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.
Mix and shake the pan to spread the rice out evenly.
Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
Drizzle over olive oil.
Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!
1. Perfect quantity of mushrooms is when they cover the surface area in a single layer. That way, they will act as a "lid" for the rice as it cooks, then as the mushroom shrinks it allows most of it to brown (the part touching the rice doesn't brown).
If you have large mushrooms, about the size of a golf ball, you can use up to 750g / 1.5 lb because there will be less mushrooms (by quantity, not weight) so less covering the surface.
If the mushrooms are piled up too high, they won't brown as much and also the rice will be on the soft side because less liquid will evaporate from the rice as it cooks (because of the mushrooms covering the surface area).
2. RICE TYPE: This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. Medium and short grain rice will work but the rice will be a bit stickier (because that's how short grain rice is).
Risotto and paella rice is not suitable. For BROWN RICE, do not top with mushrooms at the beginning. Cover with foil, bake for 30 minutes. Then remove foil, top with mushrooms and bake uncovered 30 - 35 minutes until mushroom is golden. I haven't tried this recipe with quinoa or cauliflower rice.
3. SERVINGS: Serves 6 to 8 as a side.
4. Nutrition per serving, excluding the extra butter.
WATCH HOW TO MAKE IT
Baked Mushroom rice recipe video! I must confess I had to shoot this in two sessions so you may notice the mushrooms look a little different in some of the clips!!
LIFE OF DOZER
It’s hard to believe what is now a 40kg/80lb oaf was once so small he couldn’t get down stairs….. I still remember taking this shot. He was carrying on like a baby, whimpering because his stumpy legs were shorter than the stairs so he couldn’t make it down. So cruel that I had a giggle and snapped photos before swooping him up in my arms to rescue him!!! 😂