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….
Delicious- easy-quick- kid friendly- THANK YOU!
Can i use caned mushrooms?
Hi Iena,
You can’t use canned mushrooms for this recipe, it requires raw, fresh mushrooms to develop the flavor and infuse the rice.
Can I make this in advance and reheat?
Delicious dish! I doubled the recipe and brought it to a holiday party. It was well liked! During cooking it seemed like too many mushroom, but in the end, it was a perfect amount. This recipe lets the earthy, savory flavor of the mushrooms shine. I will save this easy and satisfying recipe and make it again. Thank you!
Could I half or even 1/3 the recipie amounts as I just want to make enough for 2 people ?? Thank you xx
My wife made this for me, and I love it! While it was her first time to do so such that she didn’t quite get the browning correct, it was still fabulous! Perhaps this is one of those recipes that is so good that it is difficult to “do wrong.” That’s awesome!
Omg (oh my gosh) Made your mushroom rice and my husband fell in love big time!!!!!Prefers it over shrimp fried rice (not yours of course)anytime
Hi can i use caned mushrooms
As always, a huge success! Very easy to follow, will definitely be a new side for everything.
I made this and served it with your oven baked chicken breast recipe. What a delightful meal, so much flavour and as usual your directions are spot on!
To stretch the leftovers I added sautéed broccoli and kidney beans, will be making this again!
Very nice indeed and my favourite way of doing rice too!
Didn’t have any spring onions/scallions so just chopped some fresh parsley instead.
Can do this rice method for plain rice also especially if your lazy like me and can’t be bothered with all the rinsing of the rice and the waste of precious water: Melt butter toss in rice to coat add same amount of liquid as rice and cook as per recipe. Once removed from the heat i like to remove the lid and quickly cover with a folded tea towel to remove any excess liquid through steam absorption but still allowing the rice to take on what it needs ,nobody likes soggy rice.
Thanks for that feedback Leeuk!! N x
Yummy, easy and delicious! Thank you for the thorough instructions.
Hello,
Do you wash or rinse the rice? If I do, should I decrease cooking liquid? Thanks!
Hi Maggie – I don’t rinse my rice unless specifically noted in a recipe. If you do rinse, you should decrease your liquid. I fond it’s not necessary! N x
Nagi … thank you so much for this recipe!! We love rice, but this one takes the cake. My fam says they only want this recipe from now on.
I am happy that you liked it Shannon! N x
How do you are in Instant pot with Brown rice?
I made mushroom rice today using your recipe. And omg it was sooooooo good. Loved it so much. Thanks so much for sharing this yummy recipe. It’s so simple but tastes so good. Also, I didn’t have scallions at home. So I used some fresh basil instead and it tasted really good. 😊
Thank you for the recipe. How would the cooking time be deviated if I used brown rice instead of white rice?
See Note 2 inthe recipe for brown rice cooking instructions! N x
Nagi posted it above! BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).
I’ve made this recipe numerous times with mushrooms from the store and mushrooms we grow on our own. Comes out delicious every time. Thanks, Nagi!
Made this dish for Sunday night and it was delicious. Spouse loved it. Will be making this frequently.
Tried this once, was delicious! Thinking about adding some shrimp, do you have any suggestions for how to do that?