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….
I just made this and it’s very tasty, especially since I love mushrooms. This will be very a good complement to a steamed whole chicken.
I’m so glad you enjoyed this Linh! Personal favourite of mine! N xx
I mis-read the recipe and used shallots insteasd of scallions. It was awesome! Love this dish!
I’m so glad!!! N x
Nagi,
How many would this serve as a main dish?
Oops! Never mind, I just read Note 4. 😬
🙂 N xx
I’m really excited to try this recipe out for a potluck on Saturday but I have a question about cooking ahead. I want to cook it Friday night and serve it for lunch on Saturday. Do I just store it in the fridge since I’m going to use it the next day and would I be able to warm it up in the microwave? Will it be dry? Any suggestions?
Hi Adithi! Yep that’s absolutely fine, it will still be lovely. Be sure to cover with cling wrap – that way it kind of sweats and “rejuices” it 🙂
This is our favourite…and we repurpose it as an omelette filling the next day!
This is awesome! It has a smokey meaty taste almost, great for vegans! (if you sub vegan butter of course:))
I’m so pleased to hear that Caitlin!! Thank you so much for letting me know! N xx
My vegan daughter loved this. I left out the butter and made a half serving as I wasn’t sure if she’d like it. Next time I’ll make the full amount so we can try some. So delicious and so easy
Fantastic! So glad you and your daughter enjoyed this Julie! N x
Love this recipe!! I add chicken to it to make it more of an main dish. But I have trouble getting the rice all way done. I’ve tried adding more liquid and cooking a bit longer but it is still not working. What am I doing wrong?
Hii! First question – what type of rice are you using? 🙂 Try adding an extra 1/2 cup of water right at the beginning along with the broth and see how you go! N x
Nagi,
I made this incredible recipe and my husband and I loved it! It was delicious! I am having an informal dinner party with 15 people and cooking this rice as the main entree. My question is how to double the recipe in order to make enough for about 15 to 16 people…I am afraid of over cooking or ending up with a soup! Thank you in advance!!
Hi Tania! I would cook it in two separate batches 🙂 Just the easiest way to ensure best outcome! N x
I just came across your blog this past week and enjoyed looking through your recipes. I made this rice tonight and it was absolutely wonderful and enjoyed by my family. I didn’t have scallions, so I used chopped parsley. My husband can’t eat onions so I used 4 cloves of garlic. Coconut oil for the butter, and chicken stock for the veg stock. I had to add in 1 3/4 cups more stock as I live at a little over 6000 ft. (on the other side of the world and hemisphere 😉) It is the best rice I have ever made! Thank you!
That’s wonderful to hear Rae! Thanks for letting me know! N x ❤️
Do you put it back on the heat after this step for the 10 minutes? 7. 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!).
Do you put it back on the heat after this step?
7. 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!).
I don’t believe you put it back on the heat, since she specifically says to pull it from the heat and act quickly when adding the reserved foods. I think you’re just allowing it all to steam, and the rice to finish absorbing any liquids. 🙂
That’s exactly right Beth! It’s the resting time for the rice, it’s how it becomes so lovely and fluffy 🙂
i just made this recipe, it was a hit! thank you!
http://i210.photobucket.com/albums/bb296/maila773/20180130_194758_007_zpsnzoykmgc.jpg
LOVE THE PHOTO! I keep meaning to find a way to put photos on my site 🙂 N x
Can wild rice be used?
Not for this one, sorry Jon 🙂
So this recipe uses regular rice not instant right??
That’s right Melanie!
Wonderful dish – definitely a keeper! I served the mushroom rice with oven baked maple salmon which was a great combo.
That’s so great to hear Pia! Thank you for taking the time to let me know! N x
Just made it! And now I can officially say, I will die a happy woman. I used Beef Bouillon cubes in place of stock, kept everything else the same.
Amazing. Awesome. Flawless. Phenomenal. Mind-blowing.
I’ll go look for some more synonyms …
Thanks, Nagi!
Hi Nagi, just a question on the rice. Do you wash the rice prior to cooking and then dry? Since I discovered your site, I have already made 3 of your simple pot meals in one week. They are great, I especially enjoyed the Oven Baked Pork Chops and Potatoes. Thank you 🙂
Hi, just thought I’d share for your own knowledge, didn’t see anyone else that did. The brown stuff on the bottom of the pan is called fond.
Love mushrooms and can’t wait to make this tonight. Mushrooms are on sale at my local market too.
Thank you Raelord!!! N xx
I was wondering if I could use brown rice on WW if not will use the white. Sounds soooo good love mushrooms!!!
I’m sorry I’m not familiar enough with WW to know the answer to that, sorry! N x