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….
Shayna says
Can I use riced cauliflower instead?
Nagi says
Hi Shayna, what a wonderful idea! I haven’t tried it myself, I want to though, I will update the recipe when I do! 🙂 N x
Georgeanna says
Can’t wait to make this rice dish. I love your detailed explanation of recipes.
Nagi says
I hope you try it Georgeanna!
Marie says
What size pot did you use? Can’t wait to try this. I know a few mushroom haters but that’s ok just as long as they like bacon. 😂
Nagi says
Hi Marie! I used a 24 cm / 9.5″ pot that is 7 L / 7 quarts. 🙂
Nagi says
YUM! 👍🏻
RHYTHM says
Tried this recipe on a whim and it turned out to be awesome. I used basmati rice and my IP and pretty much followed the recipe. This is an amazing, flavorful dish that has been added to my rotation.
Nagi says
WHOOT! ❤️
Shelly says
I hope it turns out! It smells wonderful, however I am confused. I followed all the steps then added 1-1/2 cups uncooked long grain brown rice to 2-1/2 cups vege broth. Your directions read to cook for 15 minutes before adding the already cooked mushrooms and scallions and then to remove from stove and let it sit for another 10 minutes. The bag of rice cooking directions read to simmer for 45 minutes. I’m at 30 minutes now and the rice is definitely not done yet and I still have liquid. What did I do wrong?
Nagi says
Hi Shelly! The problem is that you used brown rice which takes longer to cook. 🙁 N x
Shelly says
Ahh. Okay. Well I cooked it for about 45 minutes until the liquid was absorbed and it turned out delicious! Thanks.
Nagi says
Terrific! N xx
Laurie says
Did you leave it till the rice was done? Did it soak up all the liquid? Was it delicious?
Lydia says
Can I cooked this using a rice cooker instead? Thanks!
Nagi says
Hi Lydia! Yes but you need to do all the steps up to adding the liquids then transfer it 🙂 Need that browning to happen! N xx
Jerilynn says
I just realized I’m out of stock…can I use water?
Nagi says
I think it will lack flavour, sorry! Do you have stock powder, bouillon cubes?? Use them instead!
Ruth A Ellis says
My son is a mushroom hater. Not sure why, but he is missing out!
Nagi says
BOO to that! 😉 N x
Bertha says
I was treated to this dish as a guest and couldn’t get over how delicious it was.
Thank you for sharing it! I’m excited to make it myself now that I have the recipe.
Nagi says
I love hearing that Bertha! Hope you try it yourself – and LOVE IT! 🙂 N xx
Kate Burk says
You said that you didn’t know of anyone that hated mushrooms, I do and she doesn’t care for black olives either. Since she is 71 yrs of age, there is no person that is going to tell her differently. Don’t think she was exposed much to them as a child. That is alright, it leaves more for me.
Nagi says
HA! Yes to that, let’s leave her be! 😉 N xx
Diana says
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!!! ❤❤
Nagi says
Hey – it’s ALL YOU! I just give you the recipe! 🙂 N xx
Sherry B says
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!
Nagi says
Thank you for the review Sherry, it’s so terrific to hear you enjoyed this! N xx
Nagi says
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
CJ says
Brown stuff is called “fond” and my 26 year old son hates mushrooms. Really.
Nagi says
You learn something every day! Thank you! N xx
Eunice says
Made this for dinner absolutely beautiful recipe Loved would make for company love Thank You
Nagi says
Great to hear Eunice, thanks for letting me know! N xx
Mitzi White says
use beef broth and serve as a side for steak or roast.
Nagi says
YUM!
sheila marshall says
The stuff in the bottom of the pot is called the fond!
Tulsa Bob says
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!
Nagi says
LOVE IT!! N xx
kathleen says
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!
Nagi says
Your LUCKY hubby, what a lunch! N xx