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….
Connie says
I’ve always said that if I had one food that I was forced to live on for the rest of my life it would be rice (and soya sauce). I’ve made rice every way a person can think of, but most times the rice is just an excuse to use the soy sauce. I’ve never commented on a recipe in my 29(ish) years, but this one deserves a mention. For the first time I’ve foregone the soya sauce because it is not needed. The flavor of the mushrooms and garlic and everything else is PERFECT. I used cremini mushrooms and only had mushroom/beef broth so did a half and half. Even my husband (who never was a big rice fan) asked me to put it in his lunch tomorrow. GREAT recipe!!!!! and my first recipe post ever!
Nagi says
WHOOT! So pleased to hear that Connie! N x
Linda Quick says
I noticed the baked version differed from the stove top version due to the addition of thyme. I did find out I don’t care for thyme ☺. Other than that I am totally addicted. Thanks for a wonderful recipe.
Nagi says
That’s all good Linda! We should all adjust to our own taste 🙂 I add thyme to the baked version to add a wee bit more flavour because it lacks the extra flavour you get from caramelising in the stove top version 🙂 N x
Karen says
This is really delicious. I used smoked basmati rice and at the end we added freshly grated, high quality parmesan reggiano on top and served it with roasted garlic brussel sprouts and halibut.
Nagi says
That’s terrific Karen! Thanks for letting me know! N x ❤️
Julie says
I tried this recipe today. The mushroom rice tasted wonderful and my family enjoyed it! Thank you for sharing this recipe 😁
Nagi says
That’s terrific to hear Julie! Thank you for sharing your feedback! N x ❤️
Amy says
I’m really excited about this recipe, but my mushrooms left a TON of liquid, so I had no “bits”. I only used 2 cups of broth because I was afraid with that extra liquid that it would turn out soupy. So we’ll see what happens 15 minutes from now!
Nagi says
Hi Amy! Crank up the heat, that liquid evaporates 🙂 Did you see the video?? N xx
Cathy says
Fond is the word. 💚
Nagi says
Thank you Cathy!!! ❤️
Bernadette Costa says
Can I just say this is the greatest rice recipe I have ever tried! Such a strong flavour combination and OMG once you start making it the smell is so prominent in the kitchen! I just love it so much! It’s only been a day since I had it with its leftovers and today I’m making double the batch! Only thing I changed was to add some dried parsley at the very end since I had no scallions.
MHMMM DELICIOUS! I’m salivating just at the thought!
Nagi says
That’s so terrific Bernadette! I’m so pleased to hear that, thanks for sharing your feedback! N x ❤️
Lori Gayle says
I can’t seem to find how to post other than to reply. Mine did not turn out like in the picture. Could it be cause I used a ceramic pot so did not get the brown stuff on the bottom? I would use a lot less rice next ime.
Nagi says
Hi Lori! Did the mushroom go brown? And you say you didn’t get any brown bits on the base of the pot??
Robert M. Marullo (Bobby) says
Dear Nagi, Just got this recipe today 10/17/17, so my computer must be slow, since some of the comments appear
to be much earlier. Loved your Stove Top version of this recipe as it was absolutely fanstastical (New York Talk) and the flavor was superb!! Will try the Oven Version to see which one is better for me, but I think I will like your first version on the Stove Top.
Although I am born 100% Italian, I think some Asian influence crept in. (Thank you God) as I love Rice and Mushrooms,
Lo mein Noodles and lots of Japanese and Chinese Foods. Maybe it was all the Take-Out Chinese and Japanese Foodswhile I lived in New York City….Thanks be to God!!! I love everything you have ever shared with us, and some of your Mom’s as well……Wish I had a good Japanese friend who could school me better on your cooking……LOL
Nagi, you and Dozer are the best.
Thanks for sharing on the computer…..
Bobby XXXOOOXXX
Nagi says
Funny you say that Bobby because I see a lot of similarities between Italian and Japanese cooking! All about simplicity done right and making the most of seasonal produce 🙂 N xx PS LOVE NEW YORK!
Chrissy says
Can I use wild rice?
Nagi says
Hi Chrissy – as long as the packet says it can be cooked with a ratio of 1 cup rice to 1.5 to 1.75 cups water, then yes! N x
Carole Armes says
I don’t often freeze meals, but next month I’m going to be working 6 days a week and over 12 hours a day. I want to make some meals ahead of time to have. Do you think this would freeze and reheat well enough?
Nagi says
Yes yes YES! I froze some fora friend, she raved 🙂 N x
Eric L says
What heat wheb cooking rice?
Nagi says
Hi Eric! It’s in the recipe directions 🙂 N x
June Buerger says
All your recipes look yummy but mushrooms are my favorite food. Thank you. Can’t wait to get my free cookbooks.
Nagi says
Hope you enjoy them June! N x
Sparks says
Those luscious brown bits and goo at the bottom of the pan are called ‘fond’. I think I’ll add some browned, grass fed ground beef to this since as a diabetic, I need protein to balance out the starch.
Marion Bell says
I added shrimp,parsley and a little celery.
Nagi says
Thanks Sparks!!! And I love the idea of adding beef to this 🙂
Shirley Brown says
I made this last week and it was so good! My whole family loved it! Thank you!
Nagi says
Wonderful to hear Shirley! Thank you for sharing your feedback – N x ❤️
Sparks says
PS, I’m not trained at all as a cook, but I love to cook and I read cookbooks like novels.
Shannon says
What kind of pot or pan do you use to cook the rice ?
Nagi says
Hi Shannon! Just any large pot is fine! N x
Sandra carter says
I made this and added toasted pinenuts which added extra flavour. Very easy and yummy. Thanks for the great recipe.
Nagi says
WOW pinenuts!!! DELISH!!! N xx
Rosie says
This recipe was awesome! My girlfriends and I got together and made Pfeffer Schnitzel and this! We thought we had died and gone to heaven! This has earned the must repeat performance file! I’m sharing this with all my friends! Thanks for sharing.
Jane says
Can you please share your recipe for “pfeffer schnitzel ?
Pfeffer is German for Pepper, which I love, but cannot find a recipe for this!
Thank you in advance!
Nagi says
Yessssss! I’m so happy to hear that Rosie! N xx ❤️
Michael says
THIS….WAS….FABULOUS!!!!!!!!!
Nagi says
🎉🙌🏻
Jane says
Can you substitute cauliflower rice instead of regular rice?
Nagi says
Not for this recipe, sorry Jane!
Adienne says
I was just wondering why cauliflower rice wouldn’t work? The cooking time would be less and low carbs.
Nagi says
Hi Adienne! Just that the liquid quantity in this is geared for rice, not cauliflower rice 🙂 N x
Mike B says
Excellent! Excellent! Excellent!!
Definitely in our “keeper” recipes. We added bulk sausage to it, but it had a fantastic taste, moist, delicious. Thank you for sharing this great recipe.
Nagi says
I’m so happy you enjoyed this Mike! N xx
Julie says
Any chance you could use minute rice just that is all I have at the time
April says
Julie
If you really want to make this and all you have is the minute rice (although her recipe and method are of course the optimal way to go) then use stock in place of water. Vegetable, Chicken or Beef. Follow her recipe for browning the mushrooms, garlic, etc. Then once all is cooked just mix the rice into the pot with mushrooms. While thos wont be as good as hers it will somewhat work with what you have on hand. Hope this helps… Not intended to step on anyone…..
April
Nagi says
I’m sorry Julie, this is a recipe for uncooked normal rice. 🙂