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 know of a couple of mushroom haters. The funny thing is, they never even tried mushrooms, they just refuse to try them based on them being a fungus. Well haters can be haters, that just means more for us.. right!!
OMG I never even thought of that – FUNGUS haters!!!
haha, I know! Some people just over-think food. 🙂
Love Dozer face! My girls are the same way.
I’m a huge fan of mushroom and rice and together is the perfect match. Beautiful color, meaty…. Delicious!
Just had a visions of your girls lined up at the kitchen counter while you’re serving up your delish food!!! Love it!
Awww, poor Dozer…I’m with him; licking my chops. I have to make this.
Poor Dozer? *Scoff*!Never. Spoilt brat that he is! 😉 N x
Hi Nagi,
You didn’t include the Nutritional Information this time. Is it still possible to add it?
Yes! Sorry I forgot, doing it now! 🙂 N x
This looks amazing! will definitely be trying this one. Yes, i actually have a mushroom hater in my own house – one of my sons (the one who is a culinary student – go figure). He’s gotten a little better – will actually ingest one if it’s mixed in with a bunch of other stuff, but i doubt he’ll touch this when i make it. Nevertheless we have 4 other people in our house who LOVE mushrooms so there will be just that much more for us.
Oh, and that “brown stuff”? It’s called “fond”. It’s why we deglaze the pan – it adds soooo much flavor. Whatever you call it, as long as it’s not wasted it’s all good!
“Fond” is an appropriate name for it – ba ha ha! Bad joke, I know! Your mushroom hater son is a culinary student?? TOO FUNNY!
Love mushrooms. and yes there are strange people who don’t like mushrooms – it’s a texture thing- as I know from the cooking classes I teach. One of my favorite mushroom recipes, very evil to go with a good steak. finely chopped onions, garlic, scissored meaty bacon (not pancetta, just good breakfast bacon) cooked until tender with some butter. Then add 1/2 lb or more quartered or sliced, not chopped, small mushrooms, cook until browning. Remove to plate. In the winter I tend to cook steak in a pan, add mushroom mix when steak is nearly done so you have those juices as well, flame with brandy, add heavy (double) cream and chopped fresh parsley. died and gone to heaven, with loads of mushrooms in sauce it only needs creamy mashed potatoes. just for 2 of us.
And to quinoa question, yes it should work with quinoa, roughly same cooking time. I usually cook quinoa on its own, keep in fridge and then use it/add to various recipes.
OMG Oonagh, that sauce sounds amazing! I make one similar but don’t usually add bacon. Thank you for that tip, I am going to do something like that soon and hopefully get it here on my site. I will credit you! N xx
My younger son is obviously one of the relatively band of people who intensly dislike mushrooms.
Let me guess – he thinks they are SLIMY?? 😉 N x
Hi Nagi. Yay, more Nagi shrooms!! And these are way easier than mushroom risotto! I mostly use brown rice just because I like it better. This would be so good with a nice grilled steak. I personally like the term “brown stuff”, at least everyone knows what that is.
‘SHROOMS! That’s so cute, I never call them ‘shrooms! Dorothy, I’m serving up your easy potato skins tomorrow…. am off to the shops shortly to pile up on CHEEEEEESE!!!
What other sides I can do with this rice?
Hi Priya! What kind are you after? Meat, veggies, soup etc etc 🙂
Yes!! I do know some mushroom haters and even some that can’t eat them. By can’t, I assume there is a physical reaction. We LOVE mushrooms. They’re a staple in our fridge. Now, I need some advice. I told you I want to learn how to use chop sticks (I couldn’t find starter chop sticks 😉). I bought short grain brown Sushi style rice. I’ve never made anything with them before. Is there a trick to cooking them properly? Since I bought them from a food bin in our Natural Store they didn’t have any directions. I really want to make something delish to go with them but I insist the rice has to be cooked properly. Dozer is adorable and I’ll be making your mushroom loaded rice. xoxo
We can forgive those with allergies… 😁 Hmm! Short grain BROWN sushi rice! That is a new one for me, I’m going to defer you to my mum, if you leave a comment in her rice post she will answer it! http://japan.recipetineats.com/how-to-cook-rice-the-japanese-way/
Marisa,
There’s actually a DIY version of the starter chopsticks you can make! When I was waitressing at a Japanese restaurant, we’d have a handful of them to have ready for customers who were a little challenged with their finger coordination.
http://lifehacker.com/5616695/use-a-rubber-band-to-turn-disposable-chopsticks-into-a-training-set
OMG I love that! 😂
Should’ve kept it as: “we’d MAKE a handful of them to have ready for customers who were a little challenged with their finger coordination.”
I just recently learned that the “brown stuff” is called “fond!” So now you have a technical term 😀
Definitely will try this. I love using mushrooms for that earthy flavor.
There you go! Well, I’m fond of fond….BA HA HA! I couldn’t resist. My jokes are SO BAD!
I agree with sweet, cute Dozer…….Mmm, mushroom rice! I love mushrooms! My husband hates them. So, I guess that means more for me. bhahaha. This looks delicious and I can’t wait to fix it. Thanks for sharing such a delicious looking recipe.
Your hubby hates mushrooms? 🙀 How how how???
Hey Nagi, I’m Polish so mushrooms are a “must” for me. I made them often and as the matter of fact I make the mushroom rice pretty often too. I do add white wine to deglaze them. It gets another layer of flavor. Oh, and I know a mushroom hater. Can you believe that? I’m still cannot believe this 🙂
Gosh YES to deglazing the pot with white wine! I should add that as an optional step 🙂 Boo to mushroom haters! I bet they hate the texture – slimy? 😉 N x
Hi Nagi! Awesome recipe as usual! I just want to ask if this would also work with quinoa?
Hi Ron! Thanks for the question – yes it will but use 3 cups of liquid, rinse quinoa beforehand and it will take about 20 minutes 🙂 Will add this to the notes!
I made it! I paired the mushroom quinoa with salmon in garlic lemon butter sauce and it was divine!!! Thanks for your awesome recipes, Nagi! Keep ’em coming! xx
So pleased to hear that Mrs Ron! Thank you! N xx