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….
love your recipes, they are the best ever
Thanks Richard!! N xx
Sounds delicious but how many cups of sliced mushrooms equal 1.5 lbs? I don’t have a food scale and I buy the prepackaged mushrooms. Thanks!
Hi Allison! Gosh… I’m not sure. LOTS. 8 – 10 cups. It could take even more than 1.5 lb so don’t be shy about it! 🙂
Prepackaged comes in 8oz and 16 oz pkg so get 3 of the smaller size.
I was going to do this without a recipe for experiment because I love mushrooms but now you have a recipe for it so I”ll just follow it. Thanks.
Hope you love it Linda! N x
Hi Nagi
I am a mushroom HATER!!! I don’t like the look of them, the smell of them and especially not the taste. My poor hubby loves them so either has to cook them himself or go without. LOL
I only watched your video on this recipe to see of Dozer was in it and you didn’t disapoint. I love all the photos of him…he’s such a star!!
Don’t worry Nagi I love you too.
Ba ha ha! You’re forgiven Pauline, I think everyone has a weird HATE! My weird hate is bananas! 🙂 N xx
Lol. Love this recipe and you. Think the chef term for the brown stuff is caramelisation- i.e. packed with flavour. adding the stock, is de-glazing, grabbing all that flavour from the pan. I’m definitely trying this recipe and will be following your page. Thank you x
Ahhh Caramelisation! MUCH more pro word for it! 😂 N xx
It’s called fond.
I learn something new every day! 🙂 N x
Hi Nagi,
Love your recipes and looking forward to trying this one!! do you think the left overs would work as arancini?
Hi Karen! Hmmm, I think the rice is too fluffy, sorry! 🙁 N x
Very, very good! Looked great in the photos, but tasted even better than it looked.
I hadn’t made mushroom rice with regular rice before, but will be making it again. It’s a nice change from the mushroom risotto I usually make. Pressure cooker = perfect risotto with no stirring in 6-8 minutes of pressure, so that’s easy also, but fluffy rice seems more versatile somehow, so I would probably make this more often than risotto for that reason. I’ll be keeping this recipe handy, thanks!
WHOOT! So pleased you enjoyed this Wynn! N xx
Added 1/2 cup slivered almonds for protein and subbed some
rehydrated ‘shrooms for some of the fresh ones. Put the dried ‘shrooms in
a saucepan with some of the stock, cut the rest of the stuff, then go back and
use a stick blender, food processor or blender to knock them down to 1/8″/2-3mm
pieces and add both the rehydrated mushrooms and almonds at the same time
as the stock. Great way to use up ‘shrooms left in a paper bag (never plastic!) that
got left in the refrigerator too long and dried out. Also requires just a bit more stock
as the dried ‘shrooms suck up a bunch of it. For about 1 cup dried mushrooms added
1/4 cup stock to the total amount of stock (use as much of the stock as needed during
the maceration process). Yummy. Great main dish yesterday and enough for leftovers
for 2 more meals (for 1 person). Used criminis as they are the same price here ($3.49USD/lb)
as white button mushrooms.
Oh WOW Greg, that sounds amazing! You’re showing me up! 😉 N xx
Nagi, you are adorable! Keep the deliciousness coming!
I will never STOP! 😂
One of my favorite fall dishes! LOVE all those mushrooms.
SHROOMS are the BEST in any form! 😂 N x
Sorry, another question. If I do want to add something else (eg. Chicken), at which point should I add it? Many thanks!
YUM that would be terrific! I would use thigh fillets (juicier than breast) and brown it after the first batch of mushrooms, then take the chicken out and add the onion + other half of mushrooms (if chicken is added at the same time there is just too much stuff in the pot). Then add the chicken in with the broth. YUM! N x
Thanks, this recipe is certainly on my menu for the coming week!
Hi, i would also like to know if i can cook this in a rice cooker. If i get up all the brown stuff and dissolve them into the stock before putting everything in the rice cooker? Any other tips?
Hi Judith! Certainly, just the way you describe – dissolve the brown stuff into the liquid then tip it all into a rice cooker 🙂 N x
Hi Nagi,
I made this tonight and it was amazing!!!!
I’m so pleased you enjoyed this Sharon! Thank you for sharing your feedback. 🙂 N x
One of my favourite go-to recipes, tho’ I try to afford a few browns and Asians in the mix . . . and brandy kind’of plays a part :} ! Oh I wish there was a Harris Farm outlet near me or they would deliver into my area – National Parks are not their ideal destination !! I had major computer issues again last weekend, BUT, Nagi – PLEASE hope the ruddy NBN stays away from your area as long as possible, or you will have the SLOWEST service in the world with an over 70% chance of major problems – the old-fashioned module we are getting here is totally outmoded ere it has even begun! It took me four months to ‘come back;’ from being almost forcibly taken over . . . . I’ll wait until the very last minute and hope to be able to use other possible transmission by then! I mean it !!! Dozer methinks he is not being offered mushroom rice: that is a meat grin !!!
No way! NBN is worse??? WHAT???!! I am still struggling, there’s a tower down near my place, SO ANNOYING!!!
Just about the slowest Broadband in the world. Look up Mr Google !!! I believe some 70% who sign up have major problems. Many have no Internet service for weeks: like businesses which work on line or it is on-and-off for no explicable reason. . [Supposedly ‘teething problems !!!!} The signal comes to the ‘node’ not your place . . . I believe mine was found 4kms away !! No phone if there is an outage. I only enquired after an ‘offer’ letter and said ‘not for the moment’ about six months ago. They agreed but someone had made a ‘boo-boo’, put a request in, then realized and tried to cancel and there I was stuck with either a dead or unworkable computer for four months because there was a bunfight between Broadband and ADSL! Nearly 70 hours total on the phone etc etc et al: Oh, became ‘best friends’ with half the managers in India and the Philippines . . . and put on ten years of age! I’ll fight NBN off till the last moment: here a few got it and had immediate hassles . . .
Hi Nagi, sorry to disillusion you, but I have two teenage mushroom haters and another one that will eat them raw from the brown paper bag before I can cook them. I always end up buying more that we need ’cause I know Ben will devour half before I’ve finished the recipe. 😉 I’m definitely going to try this one, perhaps on a night the other two are away from home. Enjoy your day and hope your wifi woes are soon solved. Pam
That is TOO FUNNY! One Shroom obsessed, 2 haters?? 🤔
Hello Nagi, can we use the rice cooker to cook the mushroom rice?
Hi Paramis! You could, but only after doing all the sautéing on the stove 🙂 N x
I am going to cook this tonight – looks beautiful. I love Dozer’s face he keeps an eye on the spoon and drools – so I know that it smells good. Thanks
Dozer’s response to food is no gauge for how tasty it is. He thinks EVERYTHING is tasty – he eyes watermelon rind as he does a juicy steak!! 😂
Here’s another evil mushroom cream recipe. It was one of mine for National Foundation for Celiac Awareness, February 2012.
SHRIMP, SCALLOP, SALMON, PORK, or CHICKEN WITH MIXED BELL PEPPER, MUSHROOM CREAM SAUCE. Or vegetarian. For 2 people generously.
I have been making this recipe for many years. In England I only made it with green bell peppers since red bell peppers were rarely available and same as here (USA), were often far more expensive. It is a rich sauce that I like to serve with pasta and usually a pork steak. I had shrimp and scallops left over from Christmas so I made the sauce to go with shrimp and scallops but it is good with salmon, chicken breasts or served on its own for a vegetarian meal. I like making it with different colored bell peppers for visual appeal. BTW, I cheated and bought a bag of three color bell peppers with onions. It was predominantly raw onions in huge chunks so a waste of money. I will buy raw, fresh red peppers by the bag since they are much cheaper that way in my market.
2 tbsp (30ml) olive oil or butter
1 small onion peeled and thinly sliced
2 cloves of garlic, peeled and finely crushed. – optional since it is Valentines. I don’t agree with the theory that as long as both of you are eating garlic, it’s fine.
1 small green bell pepper, deseeded and cut into 1+1/2 inch (4 cm) squares (or half a large pepper)
1 small red bell pepper, deseeded and cut into 1+1/2 inch squares (or half a large pepper)
Half of a 10 or 12 oz (275-350 g) (container of regular button mushrooms, cleaned and cut into slices
¼ c (60ml) gf tomato ketchup. Before you say yuck, I use tomato ketchup as a seasoning in many recipes. Most of us have tomato ketchup in the house for burgers, hot dogs, fries, tenders etc and it is cheaper and less wasteful than a 6 oz can of tomato paste.
½ c (4 fl oz, 120 ml) heavy (double) cream.
1 tbsp (15 ml) lemon juice
Salt and pepper to taste.
Melt olive oil or butter in 2 quart (2 ltr) non stick pan. Add onion and garlic and cook over gentle heat until onions are soft and almost transparent.
Add peppers, stir well, cover and leave to cook until they are also tender.
Stir in mushrooms, tomato ketchup and salt and pepper and cook over higher heat until mushrooms are softening and releasing their juice.
Stir in heavy cream and lemon juice, and simmer over gentle heat for about 5 minutes. Taste and adjust seasonings.
I like to add fresh parsley, sometimes fresh basil. I always serve it with thin pasta, rice just doesn’t seem to go with it.
I heated a small non stick skillet, seasoned four scallops and seared them on one side for about 2 minutes, then added shrimp (6 x 15-20/lb, 500g), turned the scallops to continue cooking and then turned shrimp. Photo shows dish served with wild and white rice but I prefer pasta.
http://cookingwithoonagh.wixsite.com/oonagh/single-post/2017/08/23/Truly-Delicious-Evil-shrimp-scallop-pork-or-chicken-with-mixed-bell-pepper-mushroom-cream-sauce-or-vegetarian-for-2-people-generously – such a ridiculously long title, but has photos.
Oh WOW! That looks amazing Oongah, I just popped over to your site to have a look! YUM!
Dozers is ready so am I !! Love mushroom risotto, left over put in food processor and add to bolognesse sauce or any soup. Today will do new receipt that was on TV, brown your mushys cool down in food processor and add to your mince meat, everything as usual to make pretties , yum!! Bon appetite!
Wait – risotto leftovers put in FOOD processor???
Can’t wait to try this recipe. I am the only one in my family who loves mushrooms. Not my husband, daughters, granddaughters or grandson will eat them. Oh, what they’re missing. I like to add noodles to my rice recipes and I have enough to “pig-out” for a week. .Beautiful Dozer! He is surely a “ham”.