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….
Hi!
Can I know if the rice measurement (1 1/2 cups) is based a normal measuring cup or the small rice cooker measuring cup?
I made this recipe exactly as written except I deglazed the pan with about a 1/4 cup of marsala wine after carmelizing the onions. Fantastic!!
Yum! Sounds great!
Can we add more veggies like broccoli,peas or carrots ?
Sure could Juhi!
Hi Virginia, I’m so glad you liked it, yes you can always use low sodium and season to taste from there ❤️
I agree with Dozer. YUM!!!! Love the stir in more butter part. RU Dairy free? Ghee or coconut oil.
What a great idea Dave!
This rice looks amazing. I’m just hoping you do not feed this to your dog. You know onions and garlic are not good for dogs(can lead to anemia). Neither are avocados, grapes(kidney failure)artificial sweeteners(seizures,hypoglycemia,liver failure, death)…
Hi Silver, no I don’t feed anything to Dozer that he’s not allowed to eat. ☺️
The last time I cooked was when I was 13 and I decided that I will get back to cooking this year. I tried this recipe a couple of days ago and it came out really well! I can’t believe that cooking can be this easy! I have always been fond of good food but I think it was your videos that did it for me. You’re my mentor now and I will keep trying your recipes.
What a great compliment, thanks so much Anita and I hope you enjoy many more of my recipes!
Made this and it’s definitely a keeper! I caramelized the onions with the first batch of mushrooms since it says the rice will take out the caramelized flavor so that’s why you make 2 batches of mushrooms. I love caramelized onions and didn’t want to lose that in the rice either. I did also add some coconut vinegar to both the first batch of mushrooms and the rice which gives it a very nice flavor. Yummmmy
I am starting to experiment with cooking vegan. Can brown rice be used with this recipe?
Hi Shirley, follow note 2 for brown rice – N x
Made the Mushroom Rice recipe for the first time tonight. It was delicious. The recipe was easy to follow and as promised used basic ingredients that were transformed into a special, tasty meal.
I am excited to try this for Christmas with a standing rib roast. I as wondering if I can make it today and reheat it tomorrow!! Any reheating suggestions? Thank you and Merry Christmas
Alton Brown calls it “pan scab” sometimes, but does admit the proper word is “fond”, which, let’s face it, is a bit less gross! LOL!
I made this dish but added sliced pork and a touch of Marsala wine to make it a main dish It was awesome!!
I just made this dish, I wanted it to be a meal so I added pork and a little marsala wine it was awesome
LOVED IT! Even one of my kids that is not a fan of mushrooms gobbled this right up. DEFINITELY now one of our comfort food staples, Thanks for sharing.
I love it 😋
🙌 Awesome!!
Hello,
I’m excited to try this recipe as a side for thanksgiving next week! If I make it the day before, will it reheat okay? Do have any suggestions for reheating or making ahead?
Thanks!
I made this for the first time a few months ago and fell in love with it. The only thing I did different was add a touch of soy sauce. Un-frikkin-believable. I’m doing again tonight and adding chopped chicken thighs for some protein. Codes Nagi on a great recipe!
A relative shared this on Facebook and it looks lovely and also looks like something I can do! I am trying to eat less meat and this recipe gives me a good reason to do so.
Thank you!
Hi Nagi!
I am new to cooking but very keen to try out this lovely recipe because it looks so delicious!
Just one question regarding the preparation of the mushrooms, do you wash them? Or clean them with a damp paper towel?
Yes….always clean mushrooms before cooking. I prefer washing them JUST before cooking and wiping them dry before adding to recipe.