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Home Rice Recipes

Mushroom Rice

By:Nagi
Published:21 May '18Updated:16 Apr '21
736 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
4.99 from 206 votes
Servings8 - 8 people
Tap or hover to scale
Print
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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 of Mushroom Soup garnished with golden mushrooms
Mushroom Soup
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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736 Comments

  1. Pam says

    February 14, 2022 at 6:40 am

    How do you are in Instant pot with Brown rice?

    Reply
  2. Monali Dey says

    February 9, 2022 at 3:06 am

    I made mushroom rice today using your recipe. And omg it was sooooooo good. Loved it so much. Thanks so much for sharing this yummy recipe. It’s so simple but tastes so good. Also, I didn’t have scallions at home. So I used some fresh basil instead and it tasted really good. 😊

    Reply
  3. Suyeon says

    January 31, 2022 at 4:14 am

    Thank you for the recipe. How would the cooking time be deviated if I used brown rice instead of white rice?

    Reply
    • STL_Made_At_Home says

      February 1, 2022 at 10:45 am

      Nagi posted it above! 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).

      Reply
    • Nagi says

      February 1, 2022 at 10:45 am

      See Note 2 inthe recipe for brown rice cooking instructions! N x

      Reply
  4. Stacy says

    January 16, 2022 at 7:30 am

    5 stars
    I’ve made this recipe numerous times with mushrooms from the store and mushrooms we grow on our own. Comes out delicious every time. Thanks, Nagi!

    Reply
  5. Derrel says

    December 21, 2021 at 5:36 pm

    5 stars
    Made this dish for Sunday night and it was delicious. Spouse loved it. Will be making this frequently.

    Reply
  6. Emily says

    December 20, 2021 at 7:46 am

    5 stars
    Tried this once, was delicious! Thinking about adding some shrimp, do you have any suggestions for how to do that?

    Reply
  7. Ahmad says

    December 12, 2021 at 2:58 am

    Hi Nagi
    I seem very tempted to try this recipe. Unfortunately I don’t do mushrooms at all, don’t like them 😔 what could a substitute for it, I was imagining that asparagus would go and have the same texture (I guess) thinking of a similar asparagus creamy risotto. Could you please share your thoughts? And if there would be any modifications in the cooking process or would be the same cooking the asparagus as mushrooms

    Reply
    • Nagi says

      December 13, 2021 at 9:19 am

      Hi Ahmad – mushrooms contain a good bit of liquid so affect this recipe and asparagus would be quite different. Maybe try one of my other risotto recipes instead? You could try this one and add some blanced asparagus to it at the end! N x https://www.recipetineats.com/creamy-lemon-herb-baked-risotto-recipe/

      Reply
  8. Stella says

    October 20, 2021 at 10:54 am

    5 stars
    Hi Nagi! This is an amazing recipe. It’s such a treat and it’s so good every time. Thank you for sharing!

    I’ve been looking into more plant based alternatives lately and was wondering how to incorporate beans and/or lentils?

    Reply
  9. vivian says

    October 18, 2021 at 6:40 am

    what would you suggest to serve with this for a vegetarian. (trust me, I could make a meal of this. I’ve been known to just eat sautéed mushrooms over mashed potatoes) I would like two other items to serve with it and neither of them being salad.

    Reply
    • Nagi says

      October 20, 2021 at 10:20 am

      Try these: https://www.recipetineats.com/garlic-sauteed-green-beans/ and these: https://www.recipetineats.com/great-roasted-carrots/ Thanks! N x

      Reply
  10. Marina says

    October 13, 2021 at 1:49 am

    Can I deglaze with some white wine?

    Reply
    • Nagi says

      October 13, 2021 at 11:30 am

      Yes, just deglaze with 1/4 cup of wine then continue with instructions adding 2 cups of stock as directed. N x

      Reply
      • Marina says

        October 13, 2021 at 7:41 pm

        5 stars
        Thank you, it was excellent!

        Reply
        • Jay says

          November 7, 2021 at 3:40 pm

          I know fresh is best but can you use canned mushrooms, if that’s all you have on hand?

          Reply
  11. Chuck O'Brien says

    October 4, 2021 at 1:57 pm

    I’ve cooked this at least 1/2 dozen times as it is delicious and share with neighbors. Not sure what world you live in but 10 minutes prep time is absolutely ridiculous! Just to wash, dry and slice the mushrooms take longer than 10minutes..30 minutes minimum is more like it.

    Reply
    • Mandi says

      October 5, 2022 at 2:15 am

      No reason to be rude, maybe you are just not fast enough.

      Reply
  12. L says

    September 26, 2021 at 8:21 am

    Halved the recipe and added a pinch of thyme, another garlic clove, and some chopped kale (inspired by your garlic butter kale rice) in with the scallions and it was a total hit! Great flavour without having to do a ton of work. Thanks so much😊

    Reply
    • L says

      September 26, 2021 at 8:22 am

      5 stars
      Oh gosh I had forgotten to give a rating before, sorry!🤦🏼‍♀️

      Reply
  13. Maureen says

    September 17, 2021 at 7:38 pm

    5 stars
    Made this tonight for the first time. So delicious and happy for the measurements for 4 people.The mushroom flavour was superb.Thanks for another great recipe Naji.

    Reply
  14. Bry says

    September 15, 2021 at 4:03 pm

    5 stars
    Tried this one – but mixed it up a little out of necessity – beef stock instead. Also had no scallions so used parsley and added some creamy Persian feta just before serving – delish!

    Reply
  15. Alyssa says

    August 11, 2021 at 12:12 am

    How would you adjust the recipe using brown rice but cooking it in an instantpot instead of the stove?

    Reply
    • Nagi says

      August 11, 2021 at 10:58 am

      Hi Alyssa, I haven’t tried the Instantpot just yet sorry! N x

      Reply
      • Sandra Moriarty says

        August 17, 2021 at 4:50 pm

        5 stars
        I did it in the Cook4Me which I think is the same as an Instapot and after all the browning things, pressured cooked using the “rice” function for 300gms. turned out beautiful.

        Reply
  16. Christine says

    July 14, 2021 at 1:02 pm

    5 stars
    Great recipe! I used a combination of mushrooms from the local Asian market (king oyster, shiitake and shimeji). I diced the big ones and left the shimeji whole. I was completely out of green onions, but the dish was still amazing. I am looking forward to having the leftovers for lunch. Thanks for yet another wonderful recipe

    Reply
  17. NM says

    July 12, 2021 at 11:49 am

    Hi Nagi,

    Is it possible to substitute brown rice?

    Reply
    • Nagi says

      July 12, 2021 at 3:15 pm

      Hi NM, I mention this in the recipe notes 🙂 N x

      Reply
  18. Cookie says

    June 5, 2021 at 1:40 am

    Hi Nagi,
    I can‘t comment yet on this mushroom rice recipe because I‘m just about to try it. But I wanted to write to you anyway just to say how much I like your site. I love to cook and try new dishes – been doing so for 40 years.
    Your recipes and tips are always dependable – unlike a lot of other sites. You’re so upbeat and helpful with your recipes. Thanks for all you do.
    I love your dog too!!
    Cookie

    Reply
  19. Geralynn says

    May 29, 2021 at 9:45 am

    I think I need a different pot. I’m using one my Grandma had and I don’t think it has a heavy bottom. At the high heat, the first mushrooms I cooked have a little burnt taste.

    Reply
    • Nagi says

      May 31, 2021 at 12:31 pm

      Oh no Geralynn, just try turning down the heat a little to ensure they down burn 🙂 N x

      Reply
      • Lenn says

        August 27, 2021 at 10:48 pm

        5 stars
        I’m trying to see how I can finish cooked white rice, don’t want to toss it. Do I just add it in at the end?

        Reply
  20. Janice says

    May 18, 2021 at 12:47 am

    5 stars
    Celebrated the 29th wedding anniversary last night grilling steaks with this dish as a side. Hubby tasted and said “that little lady is fast becoming a favorite of mine”. He has loved so many recipes I tried from your site. Thanks for all you share. Also thanks for sharing Dozer. We have our own fur baby, who rules the home.

    Reply
    • Joy says

      November 15, 2022 at 3:23 pm

      5 stars
      Is there any way I could make this in a rice cooker? (Using brown rice)

      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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