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….
The brown bits are called “fond”.
Thanks Greta!! N x
I made this for dinner tonight. Sliced and fried up Italian sausage first, then added back in near the end. Very good! Added some shredded Parmesan cheese over the top too. Easy to put together! I would recommend to others!
Making this now! Can I add tofu for extra protein?
Stupid question but what about mushroom stock?
That sounds sooooo good! Why didn’t I think of that when I was in the grocery store today? I just made it with the vegetable stock & it is good, but mushroom stock would have been INTENSE!👍🏽
Hi Shanon! Not a stupid question at all, I don’t use it because it’s not readily available to me, and also it will give this an extremely intense mushroom flavour. But if that’s what you want, then by all means go for it!!!
I know some mushroom haters. On a closer look they seem normal but still something must be off. 🙂
BA HA HA! That is TOO FUNNY!!!! 😂
Made this for dinner tonight for company and it was absolutely the BEST! My only suggestion is to read the directions very well before hand as the time at the top when printed are very misleading. 10 minutes of prep, 15 minutes to cook and 10 to “rest” which I hadn’t accounted for. Luckly one guest was a bit late and it all turned out great.
That’s fantastic to hear Debby! Thanks for leaving a review! N x ❤️
I’m def gonna make this soon !!! Can I use minute rice ? I keep that in my pantry.
I’m sorry Kim this doesn’t work with minute rice 🙂 N x
We just loved this recipe! We’ve made mushroom rice before, but you were so right, this is a really flavorful dish. Definitely making it a menu regular at my home. Made it for dinner, then reheated it for 1 and a half minutes in the microwave for the next 2 days for lunch. Thanks!
That’s fantastic to hear Karen! Thanks for leaving a review! N x ❤️
I made this for dinner tonight, it was wonderful! I will be making this a lot! I am going to share the recipe with my friends! I loved it! Thanks!
That’s terrific to hear Shirley! Thank you for taking the time to leave a review – N x
Hi, I’m planning to make this tonight but I don’t have any broth. Any substitutes for that?
I’ve had a pork roast in my crock pot all day to go with this rice dish. I’m gonna use the liquid from that. MMM…It’s gonna be relish!
Mmmmmm! What a FEAST!!!
I tried the recipe…it is awesome. Will be a regular in my home. I added red an green bell peppers an s jalapeño pepper add extra kick…I’m spicy girl.
I’m so pleased you enjoyed this Donna, love your additions! N x
Hi! Do you have stock cubes? Please don’t just use water!
Sounds good! I think I am you going to use quinoa and add spinach. Would you add spinach when adding mushrooms and scallions at the end?
Hi Jessica! Yep, the residual heat will wilt the spinach just great! N x
I made this using a Beef broth and it turned out FANTASTIC!!!
That’s fantastic to hear Jennifer! Thanks for leaving a review! N x ❤️
Followed this recipe but used 1-1/2 cups rinsed quinoa and 2-1/2 cups vegetable broth added an extra clove of garlic and cooked for 17 minutes. It was delicious!!!! Wow, thank you for a great recipe!
That’s great to hear Yvonne! Thanks for leaving a review! N x
Nagi, is the serving size based on 4 or 8 servings.
Hi Jan! Details in notes, 4 – 5 as main, 8 as side! N x
Hello, I am making this now for dinner tonight, anyone have any thoughts on reheating? Stove top or microwave thought? Thanks!
I prefer stove top. I reheated leftover for 3 days. It was better next day
It reheats great!! Microwave is fine 🙂 N x
I hate mushrooms! 😂 Something about the texture. However, my boyfriend loves them, so I’m adding this to my repertoire for his sake. I’m sure he will really enjoy this 👍
I hope he loves it! N x
Love this recipe, Nagi! Tried it the night before last and found your instructions to be informative and easy to follow, as always 🙂 Hubby and I had a big bowl on its own for dinner! The mushroom flavour was delicious. Reminded us of a cross between fried rice and risotto. Hubby is quite a fussy eater – well, he will pretty much eat anything (calls himself “the labrador” ‘cos he’ll happily gobble up anyone’s leftovers, a human Dozer! ha, ha) BUT never comments much unless it is a standout meal. This recipe got a ‘Yummy”! Then we had leftovers as a side with tarragon chicken last night.
Just now I looked at your recipe for spring rolls which I love but have never made before. So, they are next on the agenda! I’m thinking that, if I make them for a family meal, the mushroom rice may go nicely as a side. What do you think?
Thanks for the great recipes,
Kat
Whoot! So great to hear you loved this Kat, and I really hope you try your hand at spring rolls! N x
Do you know if you can freeze this for later?
Hi Laura! Fresh is best but I have frozen this and it comes out pretty well 🙂 Fresh drizzle of olive oil helps!
Made this on the spur of the moment and it was fantastic! Definitely going to be on my regular rotation. Btw, if Dozer is your dog, he shouldn’t eat anything with garlic or onions as it causes long term health problems. Enjoying your blog!
I’m so pleased you enjoyed it LM! Thanks for letting me know! N x
It’s ultra lazy, but do you think this could be cooked in a rice cooker?
Hi ML! Sorry to say it won’t be the same. 🙂
Loved it. Made it to accompany salmon.
I used a mix of cremini and shiitake mushrooms.
I also hydrated dried morels and porcini in 2.5c of water, so that became my cooking liquid too!
While at the store, I added 2 small red chiles, just because we wanted heat.
This is so good.
OOOH! The dried mushrooms are an AMAZING addition to this! 😂