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!
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….
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.
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
Hi Rich, sounds like the heat may of been a little too high! – N x
Both my daughter and I love this recipe. Can I freeze if and once fully defrosted can I reheat it?
I’m so glad you love it Lisa, it’s fine to freeze – N x
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?
1.5 pounds not 15 pounds!!
Hi- love your recipes! Would this recipe work with millet? Thanks!
Hi Gert, I haven’t tried sorry – would love to know if it works!
Hi Nagi. Is this freezer friendly? And if so how long can it stay in the freezer? Love your recipes.
Hi Pauline, I’ve kept this for a couple of months in the freezer and it was fine – N x
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!
That’s awesome Punky!!!
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
Wahoo, that’s great to hear Caron! – N x
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.
A great match Mike! And the NBN hasn’t even been completed here yet 🤦🏻♀️
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.
Yes sounds like a great combo!!
Can you transfer this to a rice cooker after sauteing all the other ingredients? Thank you.
I haven’t tried to be honest Chrissy, I only like dirtying one pan 😂
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
I’m so happy you enjoyed it Alex!
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!
Sounds divine Karen!
Would riced cauliflower work? I don’t eat rice but sounds so good.
can I replaced chicken/veg stock with kombu stock? And also, how do I prepare the kombu stock. Thank u so much!!!
Thank you so much for this recipe! It has become a firm favourite amongst me and my friends (who have tricky dietary needs between us). This is a lifesaver. I do always add soaked dried mushrooms and its stock (after the first time when I didn’t have enough mushrooms and found a packet at the back of the cupboard) and it gives it a really rich umami flavour which I love.
I don’t get to cook very often anymore due to disabilities, but your recipe/instructions are great and easy to use! I use a timer and get to have a sit down between stages!
Great! Thanks!
A must try for every mushroom lover out there! This is so good, I’m obsessed!
I’m so glad you love it Ani!!
Made this yesterday & really enjoyed it! Didn’t have quite enough brown mushrooms so reconstituted some dried mushroom mix & added them in – also used the. mushroom liquid as part of the stock. Some Parmesan cheese mixed in with my bowl was perfect. Looking forward to leftovers today! Love your recipes. You make them all look fantastic & your enthusiasm makes me want to try my hand at making them.
Thanks so much for the awesome feedback Laurie ❤️
Absolutely brilliant! We paired it with the crispy garlic chicken thighs – fab!!! So glad I found you! Looking forward to trying more recipes!
Tried it and loved it,couldn’t get the pan to brown though.
I’m so glad you loved it – do you mean you couldn’t get the mushrooms to brown?