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….
Jim says
Would have been happier with this recipe if I could have down loaded it to my recipe file. Picture is only copy☹️
Cam Chau Trinh says
You can save the recipe link in your computer file for future use.
Nagi says
Hi Jim, Not sure what you mean here?
Alexander Viljoen says
This has to be one of the best rice dishes I have ever made. Going to make it with Basmati rice today.
Thank you Nagi for all your inspirational recipes, tips and tricks.
May the grace and peace of God our Father, and of our Lord, Jesus Christ be with you. Amen!
Kayla says
Yummy!! I made this with basmati rice and mushroom broth (it’s a thing – I discovered it in the grocery store!) and added a little Worcestershire sauce, poultry seasoning & dried oregano for extra oomph. My fiancee and I scarfed it down 🙂
Nagi says
Sounds amazing Kayla!!
Roger says
Delicious! My changes, 1 cup rice, 1/2 quinoa with 2 cups broth. Added frozen peas with green onions and mushrooms at the end.
Nagi says
Sounds great Roger, I’m so happy it worked out for you!
Donna says
I made this with cauliflower rice and it is awesome. My husband would never eat cauliflower rice. Now he will only eat it this way. Thank you
Nagi says
That’s great Donna!!
Sarah says
This looks wonderful! Can the rice be substituted with cauliflower rice? If so how do you recommend cooking it? Thank you❤️
Robert Adams says
My family does not eat a lot of rice but they liked this one. I think the high heat is key to it, but stir it constantly and don’t walk away. Next time I am going to make it with beef broth to make it earthier and maybe a bouillon cube to add a bit more salt.
Rich says
Hi Nagi delicious –
Cooked cremini mushrooms & on high heat they smoked a LOT & had a good amount of ash/charred residue in the pan. Lowered heat to med-hi & it was a bit better. Ideas?
Thanks
Nagi says
Hi Rich, sounds like the heat may of been a little too high! – N x
Lisa says
Both my daughter and I love this recipe. Can I freeze if and once fully defrosted can I reheat it?
Nagi says
I’m so glad you love it Lisa, it’s fine to freeze – N x
Mary Tognazzini says
15 pounds of mushrooms? reading the comments i guess i’m the only one thinking that’s a lot and here in Ca. they are expensive. love the recipe but would less mushrooms ruin the dish?
Nagi says
1.5 pounds not 15 pounds!!
gert says
Hi- love your recipes! Would this recipe work with millet? Thanks!
Nagi says
Hi Gert, I haven’t tried sorry – would love to know if it works!
Pauline says
Hi Nagi. Is this freezer friendly? And if so how long can it stay in the freezer? Love your recipes.
Nagi says
Hi Pauline, I’ve kept this for a couple of months in the freezer and it was fine – N x
Punky says
So good! Delicious.
I used more mushrooms but just added them later. Such a good dish and managed to get my very carnivorous brothers to be vegetarian for a meal without complaints!
Nagi says
That’s awesome Punky!!!
Caron says
Absolutely delicious, I added some dried shiitake mushrooms and the soaking liquid, was so good. I usually cook rice in the microwave but your recipe turned out much nicer on the stove, thanks for the delicious recipe
Nagi says
Wahoo, that’s great to hear Caron! – N x
Mike says
Yet another recipe that I’ve saved. This should go really well with your lime chicken – so looking forward to cooking that 🙂
Sorry to hear your NBN is so bad – I also live in Sydney (near Crows Nest) and constantly get 90Mb/s up and 40 down… so no complaints here. I actually thought the whole of Sydney had been done but maybe you’re further up on the Northern Beaches – anyway, hope it comes your area very soon.
Nagi says
A great match Mike! And the NBN hasn’t even been completed here yet 🤦🏻♀️
Martin says
Dover and me have the same face. This will accompany my shrimp and lobster (treat) for Memorial Day weekend, and a staple going forward — can be a meal in itself.
Nagi says
Yes sounds like a great combo!!
chrissy says
Can you transfer this to a rice cooker after sauteing all the other ingredients? Thank you.
Nagi says
I haven’t tried to be honest Chrissy, I only like dirtying one pan 😂
Alex says
Such a great dish!!!! Though my mushrooms released a fair bit of liquid, so it took longer to caramelise- regardless, it was fantastic!! Thank you
Nagi says
I’m so happy you enjoyed it Alex!
Karen says
Such a winner, husband told me to remember this for later! We added asparagus at the same time as the green onion. Then finished with fresh squeezed lemon and a little feta cheese. Put a little Greek twist but the base was so yummy on its own. Thank you!
Nagi says
Sounds divine Karen!
Tracy says
Would riced cauliflower work? I don’t eat rice but sounds so good.
Tiffany says
can I replaced chicken/veg stock with kombu stock? And also, how do I prepare the kombu stock. Thank u so much!!!