Mushroom Rice

Meet your new favourite mushroom recipe! Rice infused with earthy mushroom flavour tossed through with caramelised mushrooms, this Mushroom Rice is worthy of being a meal by itself.  

Also see Baked Mushroom Rice!

A Mushroom recipe for mushroom lovers!

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 – which does take time to cook until golden. But the cooking part is a cinch.

How to make Mushroom Rice (my way!)

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:

1. 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!
2. 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!)

*It’s called fond! That’s the technical term. 🙂

What to serve with Mushroom Rice

Personally, I’m happy scoffing down a giant bowl of this as a meal in itself!

But it usually makes an appearance as a side dish. I can’t think of any main that it wouldn’t go well with – and it also pairs well with any cuisines as well. It’s just as at home alongside your favourite Roast Chicken as it is with Chinese BBQ Pork. I’d serve it with Steak with Creamy Peppercorn Sauce, a Steak with Argentinian Chimichurri Sauce or even a Steak with a Japanese Butter Sauce.

And here are a few suggestions for some quick and easy main dishes that Mushroom Rice would be a terrific side for:

Quick mains to serve with Mushroom Rice

Oven Baked Chicken Breast

Pork Tenderloin with Honey Garlic Sauce

How to Cook Steak – like a chef!

Garlic Chicken Thighs

Killer Lemon Butter Sauce for Fish

Honey Lemon Chicken

Garlic Prawns (Shrimp)

Quick and Easy

Enjoy! – Nagi x

Watch how to make it

Rice with Mushrooms recipe video! Note the part where I add some of the broth to deglaze the pot and it turns a dark brown colour, that’s why my rice is brown (and extra tasty! 😉 ).

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Mushroom Rice Recipe

Author: Nagi

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Side

Western

4.98 from 183 votes

Servings8 - 8 people

Tap or hover to scale

Print

• 24
• 236
• 2

Recipe VIDEO above. One for mushroom lovers! 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. Also see Baked Mushroom Rice!

Ingredients

CupsMetric

• ▢ 2 - 3 tbsp olive oil , separated
• ▢ 30g / 2 tbsp butter
• ▢ 750g / 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, uncooked (Note 2)
• ▢ 2 1/4 cups vegetable stock / broth (or chicken) (Note 3)
• ▢ 1 1/2 - 2 cups green onions , sliced
• ▢ Optional: More butter to stir through

Instructions

• 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 (we put these in at the end, mushrooms cooked in rice don't stay as golden).
• 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!

Recipe Notes:

1. Mushrooms - Use any type 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. Rice - 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. Liquid to rice ratio - The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy (ie Asian restaurant standard). 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.

Nutrition Information:

Serving: 227gCalories: 230cal (12%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 7g (11%)Saturated Fat: 3g (19%)Cholesterol: 8mg (3%)Sodium: 41mg (2%)Potassium: 479mg (14%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 530IU (11%)Vitamin C: 11mg (13%)Calcium: 49mg (5%)Iron: 1mg (6%)

Keywords: Mushroom Rice

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

More Mushroom recipes – for mushroom lovers!

There’s a LOT of mushroom recipes around here….and I don’t see myself stopping anytime soon!

Mushroom Risotto

Creamy Mushroom Pasta

Pizza Stuffed Mushrooms

Garlic Butter Roasted Mushrooms

Chicken with Mushroom Gravy

Vegetarian Garlic Stuffed Mushrooms

Mushroom Recipes

Life of Dozer

Mmm…. Mushroom Rice….

SaveSave

SaveSave