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! 😉 ).
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
I like to have everything pretty much prepped and/or done before a dinner party. Can I make this ahead of time and then reheat in the oven?
Dumb question alert:
Why not cook all the mushrooms with the oil/butter/onion/garlic combo & pull 1/2 before continuing on with the recipe?
She mention that the mushrooms that are cooked with the onions do not brown as much.
I am smacking my lips with pleasure & can’t wait to try this recipe. My hubby and I both love mushrooms.
But 4 out of our 6 kids do not like any kind of mushrooms, not even morels! One of them dubbed them “slime dogs” so that what all the kids call them now.
This recipe looks amazing. I’ve cooked with mushrooms often & I’ve discovered some things that make the mushrooms taste even better. 1) More garlic. For 1 1/2 pounds of mushrooms, I’d want more garlic. 2) Thyme added to the mushrooms while they’re being sautéed really brings out the wonderful rich, buttery flavor of the mushrooms.
Thanks Nagi Just made it…..OMG amazing!! Made too much so going to use in a fried rice dish tomorrow.
Thank you for this easy and yummy recipe. Does this recipe work with cous cous instead of rice?
Can iI use rice cooker to cook this instead ? Need to adjust the liquid volume ? I noticed fresh mushroom release a lot of liquid when boil. Pls advise. Tks.
OMG! My mouth was watering the whole time watching video … Need to make this immediately!
Can’t wait to try this!!!!
Delicious, just so good I wanted to eat it ALL every bit ! Thank you 😀
So good! Definitely a remake in our house! Thank you
Dozer looks like he’s coming back and having had a great meal!
Dogs should not eat garlic or any onions in any form! Can make them very sick!
Great recipe. BTW, the ‘brown stuff’ is called “FOND”. It’s well worth de-glazing the pan for.
I just made this for the first time and it was awesome! Even our 5 year old liked it! It will become a regular meal in our household! Thanks!
That’s great Christy! So pleased you enjoyed this, thanks for letting me know! N x
Delicious!! Made this today, and it rocks!! Can’t wait to make it again. Thanks
So great to hear you enjoyed this Paula! Thanks for letting me know! N xx
My pot is black so I didn’t have any brown stuff on the bottom 😣
I say black because the pot in the recipe is white,if that makes sense.
But it was there!! If you browned the mushrooms then there was brown stuff!!
Hmm,I browned them but still no brown stuff on the bottom of the pot.
sounds wonderful. but, how would you adapt the recipe to use brown rice?
Hi Katy! Directions in the notes 🙂
Dear Nagi, your recipe was just made in Pristina, Kosovo!
I added parsley instead of scallions (was too lazy to shop for them), parboiled rice (that’s what I happened to have at home), and plain champignon mushrooms (our traders are not very creative in the mushroom department and many others). Taste test: Pass with flying colors! Thank you very much for this great recipe! I’m absolutely in love with it! It will become a staple whenever I crave something universally satisfying without stepping into the “bad” foods zone.
That’s great to hear Vjollca! Thanks for taking the time to leave your feedback! N x ❤️
Hello, I just made this for dinner tonight and my husband LOVED IT!
Mine came out a little moist but other then that it was very delicious!
Thanks,
Fran in San Jose, Ca
I am married to a mushroom hater. I tell him to just pick them out.