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….
I have lost track on how many of your recipes I have cooked now, all with huge success. This simple rice dish is no exception. Good grief, this is good.
And those leftovers? I added some celery, onion, garlic, and scrambled eggs for AMAZING fried rice that I am eating now, as I type.
Thank you so much for another recipe that makes me look really accomplished in the kitchen!!! ❤❤
Hey – it’s ALL YOU! I just give you the recipe! 🙂 N xx
Absolutely divine! Made it to go with grilled chicken for supper last night, and both of us went back for seconds (and extra spoons full at cleanup time)! Used jasmati rice and sliced button mushrooms. This one is marked “Company Good,” and placed in my 3-ring recipe binder. Most of the recipes in there are yours!
Thank you for the review Sherry, it’s so terrific to hear you enjoyed this! N xx
Hi Cathy! Beef will be fine too, just slightly stronger flavour than chicken or veg which is why I don’t tend to use it. I want the mushroom flavour! 🙂 N xx
Brown stuff is called “fond” and my 26 year old son hates mushrooms. Really.
You learn something every day! Thank you! N xx
Made this for dinner absolutely beautiful recipe Loved would make for company love Thank You
Great to hear Eunice, thanks for letting me know! N xx
use beef broth and serve as a side for steak or roast.
YUM!
The stuff in the bottom of the pot is called the fond!
I use a rice steamer; 1 cup long grain rice, thinly slice; carrots (1/2 cup @) radishes, onion,cucumber, drained garbanzo bean’s, 1 full cup chopped mushrooms, 1 chopped jalapeno,1/2 cup chopped celery,seasoning;1tscheyynne
3 squirts lemon juice, 3 squirts Apple vinager,2tbssalt, 1ts wasabe! 2 1/2 cups water! Throw all in automatic steamer! 20 minutes all done! Delicious!
LOVE IT!! N xx
Finally got to try this one over the weekend — it was just a good as i thought it would be. Majorly YUMMY! This one is definitely going on our family favorites board…hubby took this to work today with a baked chicken breast, bought a little side salad and voila! a delicious and healthy lunch. He raved about how good it was leftover. Thanks for the recipe, Nagi!
Your LUCKY hubby, what a lunch! N xx
OMG, OMG, OMG… You did it again Nagi and the recipe was perfect. The only change I made in it was to add a package of Steamer Peas which I cooked half way through in the Microwave about 3 minutes and then added them to your wonderful recipe when I added in the balance of the mushrooms. I am a definite mushroom lover and always look to whatever I am cooking to use them. My finished product looked exactly like your pictures, except for the peas.
This is really 10 Stars not 5. Only one disappointed in not getting a taste was my Cody, but since ah’s ” loves him than my luggage” , I gave him a wonderful chicken thigh, boneless, that I made with Chicken Cacciatore and some cut up linguini, since he is an “Italian Dog”…. LOL… He licked that bowl for 15 minutes until I picked it up. Thought he was going to wear it out. Nagi, your the best and I my daughter has already informed me that I am to make your wonderful Osso Bucco this weekend, Labor Day, here in the States , or else!!!
Keep on publishing and ” ah’s will keep on eaten” as they says with a “Southern Drawl” …
Love ya and Dozer too!
Bobby
I NEVER plan to stop! N x
I could live on shrooms!!! ❤️
Can I ask the significance in cooking the shrooms in two different batches? Is it just for different flavor?
I’m def trying this and I also love someone else’s idea about adding chicken. Yummy!!!
Hi Barbie! The reason is that if you put them all in at the same time, there is too much so they kind of stew and don’t brown. 🙂 Worth doing in two batches as the browning adds to the flavour of the rice! N xx
Just made this dish tonight and added chicken. So good!
Chicken is a GREAT addition to this! 🙂 So glad you enjoyed it Jordan! N x
This was an excellent mushroom rice recipe! Simple and extremely tasty : ) Thank you!
That’s terrific to hear Maureen, thanks for leaving a review! N x
Wow the mushroom rice recipe is easy and very delicious. I used Jasmine rice as you suggested. Thank you for sharing your recipe.
That’s terrific to hear Dj, thanks for leaving a review! N x
Made this today but stirred in 1 1/2# shrimp that I’d sauteed in garlic, butter and a couple shakes of crushed red pepper. Its a keeper!
YUUUUMMMM!!
love your recipes, they are the best ever
Thanks Richard!! N xx
Sounds delicious but how many cups of sliced mushrooms equal 1.5 lbs? I don’t have a food scale and I buy the prepackaged mushrooms. Thanks!
Hi Allison! Gosh… I’m not sure. LOTS. 8 – 10 cups. It could take even more than 1.5 lb so don’t be shy about it! 🙂
Prepackaged comes in 8oz and 16 oz pkg so get 3 of the smaller size.
I was going to do this without a recipe for experiment because I love mushrooms but now you have a recipe for it so I”ll just follow it. Thanks.
Hope you love it Linda! N x
Hi Nagi
I am a mushroom HATER!!! I don’t like the look of them, the smell of them and especially not the taste. My poor hubby loves them so either has to cook them himself or go without. LOL
I only watched your video on this recipe to see of Dozer was in it and you didn’t disapoint. I love all the photos of him…he’s such a star!!
Don’t worry Nagi I love you too.
Ba ha ha! You’re forgiven Pauline, I think everyone has a weird HATE! My weird hate is bananas! 🙂 N xx
Lol. Love this recipe and you. Think the chef term for the brown stuff is caramelisation- i.e. packed with flavour. adding the stock, is de-glazing, grabbing all that flavour from the pan. I’m definitely trying this recipe and will be following your page. Thank you x
Ahhh Caramelisation! MUCH more pro word for it! 😂 N xx
It’s called fond.
I learn something new every day! 🙂 N x