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Home Rice Recipes

Mushroom Rice

By:Nagi
Published:21 May '18Updated:13 Nov '20
668 Comments
Recipe v Video v Dozer v

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!

Close up of Mushroom Rice recipe in a pot, fresh off the stove

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.

Preparation steps for Mushroom Rice recipe

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. 🙂

Mushroom Rice in a rustic blue bowl with a fork, ready to be eaten

Overhead photo of 2 bowls of Mushroom Rice recipe

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

Baked Chicken Breast with a side of Garlic Butter Rice with Kale on a white plate, ready to be eaten.
Oven Baked Chicken Breast
Slice of juicy Honey Garlic Pork Tenderloin on a bed of creamy mashed cauliflower
Pork Tenderloin with Honey Garlic Sauce
Pan Seared Steak with garlic butter sauce on a plate with a side of crispy smashed potatoes and rocket salad
How to Cook Steak – like a chef!
Close up of Crispy Garlic Chicken Thighs in a skillet with garlic butter sauce, ready to be served
Garlic Chicken Thighs
Overhead photo of a crispy pan fried fish fillet drizzled with Lemon Butter Sauce and sprinkled with parsley. On a white plate.
Killer Lemon Butter Sauce for Fish
Honey Lemon Chicken - Golden brown chicken breast with a gorgeous honey lemon sauce. On the table in 15 minutes!
Honey Lemon Chicken
Fork picking up Garlic Prawns
Garlic Prawns (Shrimp)
Close up of easy chicken breast recipe - Creamy Lemon Chicken
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! 😉 ).

 

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Close up of Mushroom Rice

Mushroom Rice Recipe

Author: Nagi
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Side
Western
4.98 from 184 votes
Servings8 - 8 people
Tap or hover to scale
Print
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

  • 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!

Bowl with creamy Mushroom Risotto, ready to be eaten
Mushroom Risotto
Close ups of Creamy Mushroom Pasta on a rustic handmade plate, ready to be eaten
Creamy Mushroom Pasta
Close up photo of Pizza Stuffed Mushrooms
Pizza Stuffed Mushrooms
Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove
Chicken Breast in Creamy Mushroom Sauce
Close up of Garlic Butter Roasted Mushrooms
Garlic Butter Roasted Mushrooms
A fabulous quick midweek meal - juicy pan seared Chicken with Mushroom Gravy. recipetineats.com
Chicken with Mushroom Gravy
Vegetarian Garlic Stuffed Mushrooms on a plate, ready to be served
Vegetarian Garlic Stuffed Mushrooms
Mushroom Recipes

Life of Dozer

Mmm…. Mushroom Rice….

Dozer the golden retriever licking his lips at the sight of tasty food

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Hi, I'm Nagi!

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668 Comments

  1. Kathy says

    January 15, 2021 at 9:46 pm

    I’ve made this rice a few times now and each time it has been perfect. It makes such a change to simple boiled rice that it elevates any meal I pair it with!

    Reply
  2. Tamás says

    January 9, 2021 at 7:02 am

    This recipe looks great! Gonna try it tomorrow! Btw. in my mind mushroom has always been one of those things a lot of people hate (cause I know an awful lot of people who can’t stand it, though I don’t understand why 😀 )

    Reply
  3. Amy C says

    December 30, 2020 at 10:41 am

    Delicious! I made this for dinner on the 24th, because that’s when we celebrate Christmas, and it was great! I used jasmine rice instead of long grain, but was still just as good! The mushroom rice was quickly finished and I’ll be making it again for New Years!

    Reply
  4. Amy says

    December 22, 2020 at 2:52 pm

    Can you reheat this rice dish in a slow cooker? Any suggestions?

    Reply
    • Nagi says

      December 23, 2020 at 3:21 pm

      Yes you can Amy, just use the keep warm setting! N x

      Reply
  5. Nares says

    December 6, 2020 at 4:50 pm

    OMG! Sooo Good! Super tasty and very easy,turned out Fantastic! Next time i might add even more mushrooms as im a massive mushroom freak lol.
    Thanks for sharing 😊😊

    Reply
  6. Paul Buckley says

    November 24, 2020 at 6:23 am

    5 stars
    Superb!!! I stopped looking for any other similar recipes as soon as I made this. Certainly going be a regular now…

    Reply
  7. Joseph says

    October 16, 2020 at 2:18 am

    5 stars
    Only have dry mushrooms will that work ?

    Reply
  8. Tisha says

    October 14, 2020 at 10:36 pm

    5 stars
    Superb!

    Reply
    • Nagi says

      October 15, 2020 at 12:42 pm

      Thanks Tisha! N x

      Reply
  9. Jessica says

    October 5, 2020 at 11:24 am

    5 stars
    Made with wild harvest chicken of the woods and chantrelle. I used my Instant Pot with known rice/broth ratio. Excellent – a keeper recipe!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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