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!
- 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….
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.
Sounds like you nailed it Carol! N x
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
Great idea Shifa!! N x
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.
That’s great Dee!! I dont use the stock pots personally but they are a great space saver! N x
Delicious.
I could it this evry day.
Thanks Nagi. Kiss Dozer for me.
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. 🤗
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.
High five! I can’t stand bananas either. Even the word is silly.
Love your recipes though!
😂 I CONCUR!!!
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.
This was so good! Thank you for posting!
Omg delicious! Such a flavorful twist to rice! Me and my family loved it!
Wahoo, that’s great Arielle!! N x
Absolutely delicious. Followed the recipe as is.
Thanks so much for letting me know Shine!
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
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!
Woah that’s awesome Jana!! I do have a pressure cooker that I use in emergencies when I need to cook fast – N x
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.
Perfect Linda, I’m so glad it was a hit!
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!!
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
This turned out so tasty! Will def make it again.
Thanks and regards from Germany.
Thanks so much for letting me know Esra!
I made this tonight and it was delicious! Could I make it with barley instead of rice?
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
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.
Left overs are great! Enjoy Char! N x
I didn’t have spring onions (green onions) for this recipe but we all enjoyed it!
Thanks
Wahoo, that’s great to hear Jill 🙂
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!
I’m so glad you enjoyed it Stacy!!