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….
Amazing! Absolutely failsafe. I’m stunned that I suggested to my husband that I cook it. He said he would. He watch the video, read the instructions, took his iPad into the kitchen and WOW!!!!! He’s a business executive, not a chef. He has about 4 meals that he can cook …. and now FIVE. And I’d have happily paid for this in a top class restaurant.
OH WOW!!!! I am so super happy to hear that Celine! Go give your husband a big thank you hug! ❤️
Oh wow, Nagi… thank you so much for a) replying. I thought this was just another comment I left that would disappear into the dark depths never to be seen or heard of and totally forgotten! And b) for the fabulous recipe.
I can’t take all the credit for finding it though. I am a Facebook friend to a lady who runs her own Healthy Meals with Martha group and she brought this recipe to her group’s attention. She’s a very special person and bBeing a friend of hers and a member of her group, I saw it, picked it up from there and posted my hubby’s progressive pics from start to finish of his making it (preceded with one pic of the protein we were serving it with, which was oven roasting bag chicken thighs, skinless n boneless) and it was all great. That said, I liked the mushroom rice even better than the chicken as did my 15 yr old son who has many food allergies!!! So this was a perfect dish for him too. Is there a way you could say hi to Martha and that you know she’s brought your recipe to many other members who love it, herself included? I obviously don’t want to publicise her email here … so is there a way we could get in touch privately so I can give her details? Hubby away on a business trip now but he was soooo pleased with himself when I told him I loved it (genuinely .. not just in a wife saving husband’s feelings kinda way because he’d made such an effort. It was genuinely fabulous)! Just wait till I show him this. Maybe now he’ll BELIEVE me! Or if you can see my full name, you can find me on Facebook?
Hi Celine! Maybe you could show her this message? 🙂 So she knows that I KNOW that she shared my recipe, and that I’m sending her my thanks! 🙂 N x
DOH! Why didn’t I think of that?! Probable brain failure due to overexcitement at you even replying. Of course I’ll show her this and she’ll probably want to add her own comment too. By the way, my teen son with the food allergies …. we had some left which we were going to share tonight. I told him to help himself and I’d eat later. He’s just come and very sheepishly told me “Sorry mum, I’ve eaten it all cos is it REALLY nice”! I think it tastes even better as leftovers once the flavours have intensified. Off to check out your other recipes now. Thanks again 🙂 Celine.
wow the mushroom dish is amazing, i will try to make this dish for family, thank you
Hope you love it!!
I’m a “mushroom hater”, but my husband will love this dish!
Hope he does! (You should try it too.. 😜)
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!
WHOOT! So pleased to hear that Connie! N x
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.
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
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.
That’s terrific Karen! Thanks for letting me know! N x ❤️
I tried this recipe today. The mushroom rice tasted wonderful and my family enjoyed it! Thank you for sharing this recipe 😁
That’s terrific to hear Julie! Thank you for sharing your feedback! N x ❤️
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!
Hi Amy! Crank up the heat, that liquid evaporates 🙂 Did you see the video?? N xx
Fond is the word. 💚
Thank you Cathy!!! ❤️
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!
That’s so terrific Bernadette! I’m so pleased to hear that, thanks for sharing your feedback! N x ❤️
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.
Hi Lori! Did the mushroom go brown? And you say you didn’t get any brown bits on the base of the pot??
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
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!
Can I use wild rice?
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
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?
Yes yes YES! I froze some fora friend, she raved 🙂 N x
What heat wheb cooking rice?
Hi Eric! It’s in the recipe directions 🙂 N x
All your recipes look yummy but mushrooms are my favorite food. Thank you. Can’t wait to get my free cookbooks.
Hope you enjoy them June! N x
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.
PS, I’m not trained at all as a cook, but I love to cook and I read cookbooks like novels.
Thanks Sparks!!! And I love the idea of adding beef to this 🙂
I made this last week and it was so good! My whole family loved it! Thank you!
Wonderful to hear Shirley! Thank you for sharing your feedback – N x ❤️
I added shrimp,parsley and a little celery.
What kind of pot or pan do you use to cook the rice ?
Hi Shannon! Just any large pot is fine! N x
I made this and added toasted pinenuts which added extra flavour. Very easy and yummy. Thanks for the great recipe.
WOW pinenuts!!! DELISH!!! N xx
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.
Yessssss! I’m so happy to hear that Rosie! N xx ❤️
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!
THIS….WAS….FABULOUS!!!!!!!!!
🎉🙌🏻
Can you substitute cauliflower rice instead of regular rice?
Not for this recipe, sorry Jane!
I was just wondering why cauliflower rice wouldn’t work? The cooking time would be less and low carbs.
Hi Adienne! Just that the liquid quantity in this is geared for rice, not cauliflower rice 🙂 N x