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….
Can I just say this is the greatest rice recipe I have ever tried! Such a strong flavour combination and OMG once you start making it the smell is so prominent in the kitchen! I just love it so much! It’s only been a day since I had it with its leftovers and today I’m making double the batch! Only thing I changed was to add some dried parsley at the very end since I had no scallions.
MHMMM DELICIOUS! I’m salivating just at the thought!
That’s so terrific Bernadette! I’m so pleased to hear that, thanks for sharing your feedback! N x ❤️
I can’t seem to find how to post other than to reply. Mine did not turn out like in the picture. Could it be cause I used a ceramic pot so did not get the brown stuff on the bottom? I would use a lot less rice next ime.
Hi Lori! Did the mushroom go brown? And you say you didn’t get any brown bits on the base of the pot??
Dear Nagi, Just got this recipe today 10/17/17, so my computer must be slow, since some of the comments appear
to be much earlier. Loved your Stove Top version of this recipe as it was absolutely fanstastical (New York Talk) and the flavor was superb!! Will try the Oven Version to see which one is better for me, but I think I will like your first version on the Stove Top.
Although I am born 100% Italian, I think some Asian influence crept in. (Thank you God) as I love Rice and Mushrooms,
Lo mein Noodles and lots of Japanese and Chinese Foods. Maybe it was all the Take-Out Chinese and Japanese Foodswhile I lived in New York City….Thanks be to God!!! I love everything you have ever shared with us, and some of your Mom’s as well……Wish I had a good Japanese friend who could school me better on your cooking……LOL
Nagi, you and Dozer are the best.
Thanks for sharing on the computer…..
Bobby XXXOOOXXX
Funny you say that Bobby because I see a lot of similarities between Italian and Japanese cooking! All about simplicity done right and making the most of seasonal produce 🙂 N xx PS LOVE NEW YORK!
Can I use wild rice?
Hi Chrissy – as long as the packet says it can be cooked with a ratio of 1 cup rice to 1.5 to 1.75 cups water, then yes! N x
I don’t often freeze meals, but next month I’m going to be working 6 days a week and over 12 hours a day. I want to make some meals ahead of time to have. Do you think this would freeze and reheat well enough?
Yes yes YES! I froze some fora friend, she raved 🙂 N x
What heat wheb cooking rice?
Hi Eric! It’s in the recipe directions 🙂 N x
All your recipes look yummy but mushrooms are my favorite food. Thank you. Can’t wait to get my free cookbooks.
Hope you enjoy them June! N x
Those luscious brown bits and goo at the bottom of the pan are called ‘fond’. I think I’ll add some browned, grass fed ground beef to this since as a diabetic, I need protein to balance out the starch.
I added shrimp,parsley and a little celery.
Thanks Sparks!!! And I love the idea of adding beef to this 🙂
I made this last week and it was so good! My whole family loved it! Thank you!
Wonderful to hear Shirley! Thank you for sharing your feedback – N x ❤️
PS, I’m not trained at all as a cook, but I love to cook and I read cookbooks like novels.
What kind of pot or pan do you use to cook the rice ?
Hi Shannon! Just any large pot is fine! N x
I made this and added toasted pinenuts which added extra flavour. Very easy and yummy. Thanks for the great recipe.
WOW pinenuts!!! DELISH!!! N xx
This recipe was awesome! My girlfriends and I got together and made Pfeffer Schnitzel and this! We thought we had died and gone to heaven! This has earned the must repeat performance file! I’m sharing this with all my friends! Thanks for sharing.
Can you please share your recipe for “pfeffer schnitzel ?
Pfeffer is German for Pepper, which I love, but cannot find a recipe for this!
Thank you in advance!
Yessssss! I’m so happy to hear that Rosie! N xx ❤️
THIS….WAS….FABULOUS!!!!!!!!!
🎉🙌🏻
Can you substitute cauliflower rice instead of regular rice?
Not for this recipe, sorry Jane!
I was just wondering why cauliflower rice wouldn’t work? The cooking time would be less and low carbs.
Hi Adienne! Just that the liquid quantity in this is geared for rice, not cauliflower rice 🙂 N x
Excellent! Excellent! Excellent!!
Definitely in our “keeper” recipes. We added bulk sausage to it, but it had a fantastic taste, moist, delicious. Thank you for sharing this great recipe.
I’m so happy you enjoyed this Mike! N xx
Any chance you could use minute rice just that is all I have at the time
Julie
If you really want to make this and all you have is the minute rice (although her recipe and method are of course the optimal way to go) then use stock in place of water. Vegetable, Chicken or Beef. Follow her recipe for browning the mushrooms, garlic, etc. Then once all is cooked just mix the rice into the pot with mushrooms. While thos wont be as good as hers it will somewhat work with what you have on hand. Hope this helps… Not intended to step on anyone…..
April
I’m sorry Julie, this is a recipe for uncooked normal rice. 🙂
Hi!! Love this recipe. It was delish!!! Is a serving size for a main dish 1 cup and for a side dish is it 1/2 cup.
Hi Eileen! That’s about right. Though actually, for a main dish it’s probably closer to 1.5 cups 🙂 N x
Made this recipe for dinner tonight and it was delicious. My fiancé went vegan recently and he loved it. Used vegan butter and it turned out perfect. Thank you!
I’m so happy you enjoyed this Linda! Thank you for letting me know – N x ❤️
Can you use cauliflower rice ?
Sorry if this question has been asked
That’s ok Tamara! No this recipe is for normal rice, the liquid ratios would be completely different with cauliflower rice. Sorry to disappoint! 🙂
This tastes really great but my rice didn’t cook all the way through with the directions. I used brown rice and a little more chicken stock. Any suggestions?
Hi Sean! Brown rice takes longer to cook, around 40 minutes on the stove. 🙂
Made mushroom rice for dinner tonight.. Hubby loved it and wants left overs for lunch. Only thing I added was a little shaved parmesan.
Made the spinnach riccotta rolls last week -delicious.
Wish I had found Nagi sooner but on a mission now. Telling friends and family that they don’t know what they are missing if they don’t follow ‘recipetin’
Aww Joan! I’m so pleased hubby enjoyed it, and thank you so much for the wonderful message! N xx
It sounds good. I love mushroom and I always try to make a different way. I am never making this recipe. Here is nice combo mushroom and rice. they both I love it.
“I am never making this recipe”???? 😂