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 just made this for the bajillionth time and it never disappoints, and the hubs always comments that I should make it weekly! 🙂 Just wanted to say thank you again for such a delicious recipe!
This rice was delicious! I made it this afternoon and halved the recipe since my husband does not like mushrooms, and I knew he would not try it. By following the recipe and timing as directed, the rice turned out perfectly! I split the portion that I made with my Mom and she thought it was excellent. Thank you so much for providing a fabulous recipe.
This is my favorite Mushroom Rice recipe! Whenever Mushrooms are on sale, I make this. I have made it many times over the past couple years.
Just a quick question. What would be the adjustments for riced cauliflower?
This recipe will not work with cauliflower rice sorry – cook times and liquid ratios would be completely different. N x
Amazing with a lamb saag. Yum! Thank you.
I’ve made this rice a few times now and each time it has been perfect. It makes such a change to simple boiled rice that it elevates any meal I pair it with!
This recipe looks great! Gonna try it tomorrow! Btw. in my mind mushroom has always been one of those things a lot of people hate (cause I know an awful lot of people who can’t stand it, though I don’t understand why 😀 )
Delicious! I made this for dinner on the 24th, because that’s when we celebrate Christmas, and it was great! I used jasmine rice instead of long grain, but was still just as good! The mushroom rice was quickly finished and I’ll be making it again for New Years!
Can you reheat this rice dish in a slow cooker? Any suggestions?
Yes you can Amy, just use the keep warm setting! N x
OMG! Sooo Good! Super tasty and very easy,turned out Fantastic! Next time i might add even more mushrooms as im a massive mushroom freak lol.
Thanks for sharing 😊😊
Superb!!! I stopped looking for any other similar recipes as soon as I made this. Certainly going be a regular now…
Only have dry mushrooms will that work ?
I used fresh button mushrooms and dried shitake and oyster (soaked the dried mushrooms in warm water) mushrooms. I also added chopped spinach – it turned out perfect!
Superb!
Thanks Tisha! N x
Made with wild harvest chicken of the woods and chantrelle. I used my Instant Pot with known rice/broth ratio. Excellent – a keeper recipe!
How long did you cook the rice in the IP?
Absolutely loved it! Will definitely be making it again 😍😍
My teenage son will usually eat what’s put in front of him. ‘What do you want for dinner, Tim?’ ‘I don’t know… food?’
Since the first time I tried this it had been his favourite and he’ll ask for it about once a week as a accompaniment to steak, roast chicken, sausages etc. It is delicious so I certainly don’t complain if he wants it.
And the cooking method for the rice – 15 min simmer, 10 mins rest – is brilliant. So simple and basically means you have the last 15 minutes to cook and finalise everything else without fiddling with the rice. Nagi’s no-wash rice method is a revelation – I’m already looking for who to sue to get back all the hours of my life I’ve spent at the sink rinsing rice over and over again!
You should put in the directions, just the white onions and garlic. Save the green onions for the end
This recipe is a keeper. Having it again tonight!!!!!
I’m so glad you love it Janet, that’s great to hear! N x
Even though I couldn’t make it exactly according to the recipe (just used what I had on hand), it was delicious! I will definitely make this again.
That’s great to hear Allison!! N x
I followed the recipe, but on the top of it, I added some boiled chicken breast and green beans at the end. They tasted so great and delicious! Thank you Nagi for sharing this.
Sounds perfect Patty, I’m so glad you enjoyed it! N x
Nagi, I make this same rice dish! I use beef broth and put it in a baking dish and bake it. You have saved me from having to use (and wash) a separate dish, and from having to turn on the oven! Probably not a big deal for you right now, but it’s August and HOT here in the US. thanks for the recipe!