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:
-
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!
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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
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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Mushroom Rice Recipe
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:
Nutrition Information:
More Mushroom recipes – for mushroom lovers!
There’s a LOT of mushroom recipes around here….and I don’t see myself stopping anytime soon!
Life of Dozer
Mmm…. Mushroom Rice….
Rubain says
I love it 😋
Nagi says
🙌 Awesome!!
Beth says
Hello,
I’m excited to try this recipe as a side for thanksgiving next week! If I make it the day before, will it reheat okay? Do have any suggestions for reheating or making ahead?
Thanks!
Mike says
I made this for the first time a few months ago and fell in love with it. The only thing I did different was add a touch of soy sauce. Un-frikkin-believable. I’m doing again tonight and adding chopped chicken thighs for some protein. Codes Nagi on a great recipe!
Franci L says
A relative shared this on Facebook and it looks lovely and also looks like something I can do! I am trying to eat less meat and this recipe gives me a good reason to do so.
Thank you!
An says
Hi Nagi!
I am new to cooking but very keen to try out this lovely recipe because it looks so delicious!
Just one question regarding the preparation of the mushrooms, do you wash them? Or clean them with a damp paper towel?
mollie duvall says
Yes….always clean mushrooms before cooking. I prefer washing them JUST before cooking and wiping them dry before adding to recipe.
Kurt says
Having turkey this coming Friday someone ask me to make rice …is it good match with turkey?or if you have any recipes or ideas rice that goes with turkey… thanks
Rebecca says
The “brown bits” are called done, I only know that from watching cooking videos. I didn’t know either.
Nagi says
Fond! Apparent it’s called fond!! 🙂 N x
Sarah says
I am looking to make this the day before a dinner I am hosting. Any tips on the best way to reheat this?
Nagi says
Microwave!!
Janice says
That seems like a lot of scallions. Before I make it, is this correct?
Nagi says
Yes! It wilts down a lot 🙂
Barb says
Definitely has the wow factor! The flavour of the mushrooms is amazing; I used portabello.
It’s really really very easy to make and the leftovers today were just as good as last night.
Thanks Nagi
Nagi says
Glad you enjoyed this one Barb!! N x
Nancy says
Can dehydrated mushrooms be used, once rehydrated?
Nagi says
YES! Amazing flavour 🙂 N x
Billie F. Baker says
I’m going to add hamburger meat also.
Nagi says
YUM!
Micki says
I also dislike bananas. My Mom could never give them to me when I was an infant. I am 74 and still dislike them.
Nagi says
I always love hearing from fellow banana haters… 😂
Dianna says
Can I use rice cooker to cook this?
Unhappy says
Horrible recipe, I used brown rice and ended up with uncooked rice.
Sandy says
Brown rice requires a long, long cooking time. Did you add time for it?
Nagi says
Hi Sandy! You’re absolutely right 🙂 I actually have the directions for brown rice in the recipe notes 🙂 N x
Lisa says
Did you follow the additional instructions on how to cook the dish with brown rice? It requires additional broth and cooking time.
Thomas says
i tryed this tonight , it was a hit .. it is added to my menu from now on , thank you
Nagi says
Glad to hear you enjoyed this Thomas! Thanks for letting me know – N x
Kylie says
Can you substitute the rice for cauliflower?
Nagi says
I haven’t tried Kylie, sorry! 🙂
sara nabil says
can i use short grain rice instead ??
Nagi says
That will work fine Sara, just be aware that the rice is a bit stickier which is the way short grain rice is supposed to be once cooked 🙂
Weirdo says
I love bananas and tofu but know lots of mushroom haters
Nagi says
Really! I honestly don’t know ANY!!
Laurel says
Super! We used wild rice so it took the 45 min. I might actually make it ahead next time in the rice cooker but this recipe is definitely a keeper. Thank!
Nagi says
That’s great Laurel! Thanks for letting me know! – N x ❤️