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:
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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….
How do you are in Instant pot with Brown rice?
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. 😊
Thank you for the recipe. How would the cooking time be deviated if I used brown rice instead of white rice?
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).
See Note 2 inthe recipe for brown rice cooking instructions! N x
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!
Made this dish for Sunday night and it was delicious. Spouse loved it. Will be making this frequently.
Tried this once, was delicious! Thinking about adding some shrimp, do you have any suggestions for how to do that?
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
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/
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?
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.
Try these: https://www.recipetineats.com/garlic-sauteed-green-beans/ and these: https://www.recipetineats.com/great-roasted-carrots/ Thanks! N x
Can I deglaze with some white wine?
Yes, just deglaze with 1/4 cup of wine then continue with instructions adding 2 cups of stock as directed. N x
Thank you, it was excellent!
I know fresh is best but can you use canned mushrooms, if that’s all you have on hand?
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.
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😊
Oh gosh I had forgotten to give a rating before, sorry!🤦🏼♀️
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.
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!
How would you adjust the recipe using brown rice but cooking it in an instantpot instead of the stove?
Hi Alyssa, I haven’t tried the Instantpot just yet sorry! N x
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.
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
Hi Nagi,
Is it possible to substitute brown rice?
Hi NM, I mention this in the recipe notes 🙂 N x
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
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.
Oh no Geralynn, just try turning down the heat a little to ensure they down burn 🙂 N x
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?
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.