This Mushroom Rice is worthy of being a meal by itself! It’s packed with 750g / 1.5 lb of mushrooms and just 1 1/2 cups of rice. I hold back half the browned mushrooms to stir through at the end and cook half with the rice. This way, you get earthy mushroom flavour infused in the rice PLUS caramelised mushrooms PLUS the rice is stained with a gorgeous brown colour!
This one is for mushrooms lovers! Though….in all honesty, I know not of any mushroom haters. I’m a Banana Hater (slimy horrible, stinky thing!). I know a hater of all things “bouncy” (fish cakes, tofu etc), a capsicum hater, and a hater of all things that smell like…..errr…. wind. Egg, popcorn and corn apparently fall into this category.
But I’ve never heard of a Mushroom Hater. Have you??
This recipe is pretty straight forward. It has a giant mound of mushrooms in it – 750g / 1.5 lb to be exact – and the reason I’m sharing it is because mushrooms were on sale a few weeks ago at Harris Farm markets. $6.00 / kg, that’s $3.00 / lb. BARGAIN!
Yes I know they are “just” the button mushrooms, I would have been even more excited if they were Swiss Brown / Cremini Mushrooms. Nevertheless, I got two giant paper bags of them, almost 2 kg.
I know, I’m disgraceful. I set out to the shops with a list, but am so easily swayed by a bargain. So much of what you see on my site is dictated by something that I purchased in excess because it was on sale. 🙂
There are a couple of things I think I do differently to most Mushroom Rice recipes. Nothing schmancy, this is just the way I do it:
- Stir through some browned mushrooms at the end – So brown them, then remove them, and add some of them back in at the end. This is because the mushrooms that are cooked with the rice lose their caramelisation and we all know what a fan I am of the golden bits. Always the best flavour!
- Rice is stained brown from the mushrooms – If you cook the mushrooms on high heat and brown them nicely, the base of the pot will basically be entirely brown. And when the broth is added, it deglazes the pot so all that brown stuff* mixes into the broth and all that flavour ends up in the rice. You’ll see it in the video (below the recipe, where it always is!)
* I’m sure there’s a technical term for this, but as you know, I’m not a Cordon Bleu trained chef nor is creative writing a strength. So “brown stuff” it is! 😉 [UPDATE: Lots of lovely readers kindly told me that brown stuff is called fond. I suppose I should have Googled it myself instead of writing about how I don’t know what it’s called! Thank you everyone! N x]
I’m very behind on responding to messages this week, I’m sorry for that. I’m having internet issues. That the internet service here is worse than in Kathmandu just baffles me. I’m told that NBN “should be” coming here in a few years. (“NBN” is a high speed internet infrastructure being rolled out across Australia). So even getting a post up today has been almost a miracle. I had to go to the library just to use their wifi to upload the video!
Enough complaining about 1st World Problems.Let’s just look at the Mushroom Rice again. 😉 – Nagi x
One for mushroom lovers! Worthy of being a meal in its own right, my two key tips to make an extra tasty mushroom rice are: 1) stir in half the browned mushrooms at the end 2) brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. Recipe VIDEO below. Also, I've now shared a Baked Mushroom Rice!
- 2 - 3 tbsp olive oil , separated
- 30 g / 2 tbsp butter
- 750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1)
- 2 garlic cloves , minced
- 1 small onion , finely diced
- 1 1/2 cups long grain rice (Note 2)
- 2 1/4 cups / 565 ml vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 - 2 cups sliced green onion / scallions
- Optional: More butter to stir through
Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
1. Use any mushrooms you want, I used normal button mushrooms, it's even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don't slice them too thin otherwise they literally disintegrate!
Mushrooms do "suck up" oil but don't be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.
2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.
BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).
QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.
3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.
4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it's a lot but it will keep well in the fridge for a few days and it freezes well too!
5. Nutrition per serving, assuming 8 servings.
WATCH HOW TO MAKE IT
Mushroom Rice recipe video! Note the part where I add some of the vegetable broth to deglaze the pot and it turns a dark brown colour, that’s why my rice is brown (and extra tasty! 😉 ).
LIFE OF DOZER
Mmm…. Mushroom Rice….