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Home Rice Recipes

Mushroom Rice

By:Nagi
Published:21 May '18Updated:13 Nov '20
677 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 186 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!

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!

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677 Comments

  1. Carol says

    March 31, 2020 at 4:35 am

    5 stars
    Truly delicious. This was one of our 5 2 diet meals. No spring onions so used baby leeks, and when dished up just splashed with soya sauce . Its a regular now. Thank you.

    Reply
    • Nagi says

      March 31, 2020 at 2:28 pm

      Sounds like you nailed it Carol! N x

      Reply
  2. Shifa says

    March 29, 2020 at 10:25 pm

    Hello Nagi how are you? Please share a post on some of your pots, pans and kitchenware and where we can buy them online. Thank you

    Reply
    • Nagi says

      March 30, 2020 at 1:48 pm

      Great idea Shifa!! N x

      Reply
  3. Dee harris says

    March 29, 2020 at 6:04 pm

    5 stars
    Hi Nagi Another SUPER DOOPER DINNER
    I added some chicken too.
    I would love your thoughts on :CONTINENTAL STOCK POTS ?
    I love them I think the flavour is superb.

    Reply
    • Nagi says

      March 29, 2020 at 8:31 pm

      That’s great Dee!! I dont use the stock pots personally but they are a great space saver! N x

      Reply
  4. Ana says

    March 28, 2020 at 1:22 pm

    5 stars
    Delicious.
    I could it this evry day.
    Thanks Nagi. Kiss Dozer for me.

    Reply
  5. Sue Laird says

    March 27, 2020 at 9:56 am

    5 stars
    Trying to shake it up while on lockdown, I was looking for a new rice recipe and ran across this. My grandson LOVED it, I liked it VERY much and hubby said it was ok…but what does he know?! It’s wonderful as is (I pretty much follow new recipes verbatim) Although next time I’ll try it with beef broth instead of vegetable broth. Will definitely make again. Thanks for sharing. 🤗

    Reply
  6. Joan says

    March 24, 2020 at 1:09 pm

    This mushroom rice is delicious. I could probably eat the whole thing myself. And yes, it would definitely lend itself well with meat added if one wanted to.

    Reply
  7. Julia Ogden says

    March 24, 2020 at 8:15 am

    High five! I can’t stand bananas either. Even the word is silly.
    Love your recipes though!

    Reply
    • Nagi says

      March 24, 2020 at 9:06 am

      😂 I CONCUR!!!

      Reply
  8. Luisa says

    March 20, 2020 at 5:14 am

    5 stars
    I just made this recipe and as I don’t know how many grams of rice one cup has (I’m from Germany) I used some online calculators and in the end put in around 300g basmati rice – would you use more or less?

    For me this time i seems that was okay since it was craaazy delicious and fluffy! So much mushroom flavour! Had it as a main dish and couldn’t get enough.

    Your recipe was so easy to follow with all the steps written out, the videos, the helpful comments!

    This will definitely not be the last dish off this website I will make.

    Reply
  9. Genna says

    March 19, 2020 at 12:29 pm

    5 stars
    This was so good! Thank you for posting!

    Reply
  10. Arielle says

    March 13, 2020 at 4:54 am

    Omg delicious! Such a flavorful twist to rice! Me and my family loved it!

    Reply
    • Nagi says

      March 13, 2020 at 6:25 am

      Wahoo, that’s great Arielle!! N x

      Reply
  11. Shine says

    March 3, 2020 at 11:37 am

    5 stars
    Absolutely delicious. Followed the recipe as is.

    Reply
    • Nagi says

      March 3, 2020 at 3:57 pm

      Thanks so much for letting me know Shine!

      Reply
  12. Sarah says

    March 1, 2020 at 12:52 am

    5 stars
    Loved the recipe 🙂 was literally eating it right out of the pot. My husband and I love spicy food, so I added some chili powder while mixing in the onions and garlic. <3

    Reply
  13. Jana says

    February 25, 2020 at 2:30 am

    5 stars
    Hi Nagi,
    I had a fierce craving for mushroom rice last night. I had your recipe already in my computer but looked up some others (to lazy to get up and go to said computer) but none of them looked as yummy as yours.
    Now I’ve had an instant pot for two years or so but I’ve never made rice in it. So I followed your recipe from start to cooking the rice and I added it to the instant pot after all the sautéing etc. and set the program for rice. It was done in 12 minutes and then I added the first batch of golden musharoomierooms back into the rice. I fluffed it all up, covered it for a few minutes, then ate the tastiest bowl of MR I’ve ever had!! Thank you for this great recipe!! I’ll be making many more of them.
    Do you have an instant pot? I live alone but I love mine- I cook for one but love leftovers. Your recipes are going to make the best leftovers!

    Reply
    • Nagi says

      February 25, 2020 at 2:52 pm

      Woah that’s awesome Jana!! I do have a pressure cooker that I use in emergencies when I need to cook fast – N x

      Reply
  14. Linda Follett says

    February 20, 2020 at 7:20 am

    Absolutely loved this recipe. Used white mushrooms, 1 cup rice, 2 cups beef broth. We couldn’t get enough. Hubby suggested we could add meat or chicken (using chicken broth) for a regular dish. Thank you.

    Reply
    • Nagi says

      February 20, 2020 at 12:40 pm

      Perfect Linda, I’m so glad it was a hit!

      Reply
      • Suzy J. says

        February 23, 2020 at 11:19 am

        5 stars
        Made this tonight, very good. After step 1 I added 1 lb steak, chopped to about 1/2 in pieces. Browned that first and then continued on with step 2, made it a main dish. So good!!

        Reply
  15. Amanda H says

    February 14, 2020 at 4:43 pm

    5 stars
    I made this last night to accompany the over baked chicken….WOW. This is the first time I’ve cooked rice and it turned out well….it was better than well it was amazing! Thank you

    P.s the oven baked chicken was perfect too….! Keep up the fantastic work xx

    Reply
  16. Esra says

    January 29, 2020 at 1:08 am

    This turned out so tasty! Will def make it again.
    Thanks and regards from Germany.

    Reply
    • Nagi says

      January 29, 2020 at 9:05 am

      Thanks so much for letting me know Esra!

      Reply
  17. Freda says

    January 27, 2020 at 12:03 pm

    5 stars
    I made this tonight and it was delicious! Could I make it with barley instead of rice?

    Reply
    • Nagi says

      January 28, 2020 at 7:14 am

      Hi Freda, sorry I haven’t tried with barley so I’m not sure the cook time/liquid ratios will work the same way! N x

      Reply
  18. char says

    January 21, 2020 at 1:33 am

    5 stars
    Just made this the other night ,it is just delicious !!! I am going to do something with it for dinner to night to use the leftovers.

    Reply
    • Nagi says

      January 21, 2020 at 7:13 pm

      Left overs are great! Enjoy Char! N x

      Reply
  19. Jill says

    January 13, 2020 at 12:25 pm

    5 stars
    I didn’t have spring onions (green onions) for this recipe but we all enjoyed it!
    Thanks

    Reply
    • Nagi says

      January 13, 2020 at 3:13 pm

      Wahoo, that’s great to hear Jill 🙂

      Reply
  20. Stacy says

    January 13, 2020 at 5:04 am

    5 stars
    Hello, I just made this for lunch! My grocery store had a sale on mushrooms, so I decided to make this.

    I didn’t have a Dutch oven, so I used my non-stick pot. Although I did not get the initial fond, I did get the crispy bits of rice at the bottom when it was cooking! It’s the best part when you mix it.

    I added a few handfuls of kale when I cooked the first mushroom batch to get our greens in, and salt to my taste after it was done cooking. Really delicious!

    I bet it would be great to add some parmesan during the mix or right before serving to get that nutty and salty flavor – I didn’t have any, but I’ll try that next time.

    I have plenty left over for meal prep, too! Saving this in the books!

    Reply
    • Nagi says

      January 13, 2020 at 3:30 pm

      I’m so glad you enjoyed it Stacy!!

      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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