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….
Made this tonight and like all recipes I try from this site, it was nagilicious! Everytime I make one of your recipes , hubby always says : one of the best he’s ever had . I have so many more recipes I still have to try…I will get through them all!
That’s terrific to hear Taz! So glad you enjoyed this! N x
Hi there! could I try this with wild rice? how would I adjust the recipe?
This looks absolutely delicious and since my husband is allergic to mushrooms this is something I will have to try when he isn’t here. One question can quinoa be substituted for the rice? I have been asked to use more quinoa than rice. Thank you in advance, Wendy
In the recipe she has directions at the end to substitute brown rice and quinoa.
Sorry I just saw the part for quinoa, by the way that is one beautiful fur baby.
No worries Wendy! 🙂 N x
(Sorry Nagi, my previous comment wasn’t finished!)
Hi Nagi,
I absolutely love this recipe and made it for the second time tonight. Unfortunately it didn’t turn out as well as before – the rice was extremely mushy!
The first time, I used enoki and oyster mushrooms – maybe about 500g. No onions as I didn’t have them. I added most of the enoki mushrooms in the 10mins at the end. Turned out great and rice was cooked really well.
Tonight, I used Swiss brown and cup mushrooms, about 600g and also had onions.
Everything else was the same. Would you happen to have any suggestions as to why the rice turned out so mushy? It also took about 18-19 minutes for the liquid to boil down, whereas before 15 minutes was spot on. Perhaps I didn’t have the heat on high enough?
Sorry for the long comment and again thanks for an awesome recipe!
Hi Julie, that’s odd! So – the two things I know to make rice mushy are if you accidentally put too much liquid in or if you stirred the pot while the rice was cooking. Even 18 to 19 minutes for the rice should be ok, I’ve done that myself sometimes when my heat was too weak. I wish I could’ve been there to troubleshoot! N x
Hi Nagi,
I absolutely love this recipe and made it for the second time tonight. Unfortunately it didn’t turn out as well as before – the rice was extremely mushy!
The first time, I used enoki and oyster mushrooms – maybe about 500g. No onions as I didn’t have them. I added most of the enoki mushrooms in the 10mins at the end.
Tonight, I used Swiss brown and cup mushrooms, about 600g and onions.
Everything else was the same. Would you happen to have any suggestions as to why the rice turned out so mushy? It also took about 18-19 minutes
I absolutely loved this recipe. Tried it the other night and added ground sausage and it turned out perfect!
What a terrific idea to get protein into this Tanica! YUM!! N x
My biggie “hated”, Cilantro. Tastes like soap! Tapiopa pudding, the little “frog eyes” in the pud. But this mushroom rice looks delish. Can’t eat much, diabetic, but it will not be wasted, hubs loves mushers. By the way, I’m in love with Dozer. Ask him if he will run away with me to (another) tropical isle. Love your foods and ideas, happy I found your site. D
BA HA HA!!! He would run away with anyone if they had a treat! 😂
DOZERS says: Finger LIKING good!! Yum, yum! That’s MY kind OF Food. TrY and to browning mushrooms Smoke paprika , and butter last WOULD give GLoss plus hips OF Fresh thyme. No left overseas in MY House. Thank YOU.
If you were to use califlower rice to make it more carb friendly, how would you change this?
I’m sorry Bryant I haven’t tried 🙂 N x
Just making sure, is the rice uncooked when added or cooked ?
Thank you
Uncooked! 🙂
Actually you shouldn’t give this to the dog as onions are harmful to dogs. “Fond” is the basic sauce you have after deglazing the pan. The brown bits before you deglaze are called “sucs” in French and “Succus” in Latin.
I do plan on trying this but omitting the onions as I am allergic to them. I might try it with chopped spinach and Bok Choy. I do know a mushroom hater.
Aww mushroom is ok!!
What are good sides for this, other than adding meet
I use this as a side for any protein! Or do you mean making a meat free meal? 🙂
I’ve been doing this for years, and it’s excellent. You can add some meat and have a full meal in one pot. The only thing I do differently is after I add the broth, I put into the oven at 350 for 20-30 minutes (depending on how moist I want it). It keeps it from sticking on the bottom of the pot like it does sometimes on the stove. I even have almost exactly the same pot as in the video, except in blue.
Can this be made a day ahead and reheated (if so, re-fry, oven or microwave..which would be better)
I’m a bachelor who works 50 hour weeks, so I like to make a big pot of this and eat leftovers all week. I’ve had it sit in the refrigerator (in an airtight container) for up to two weeks and still be just as tasty as ever.
Yes! Microwave terrific 🙂
Was wondering what kind of broth to use
It calls for vegetable stock, but you can also use chicken or beef I think. I just made it with vegetable and long grain brown rice. Now trying to figure what to add for a bit more flavor!
I added some cumin and coriander powder for flavour!
Sage might be good, or capers and lemon zest….?
Hi! Do we need to put some salt? Or is the chicken broth already salty?
Only if you want saltier! 🙂
Looks delish! Will try this using my IP cooker. Thanks.
Just so I’m not guessing, exactly how should I do this in an instant pot? Pretty new at IP yet. Would like more info re pot in pot. Thanks
Recipe looks hreat!
Thanks you Nagi, another delicious dish! As noted in another comment – suggesst adding the herb thyme, the flavour of the mushrooms is really enhanced. In particular, where mushrooms as in this recipe, are the
“star” ingredient!
I am wondering if you can use cauliflower rice?
You can change the flavour profile if you like by cutting the broth a quarter cup and substituting it with a quarter cup of white wine. Make sure it’s a descent wine. Just fyi.