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! 😉 ).
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
My new go to rice dish. Absolutely delicious.
Just making this for the 5th time, it’s so nice, I’m addicted! I use a white & wild rice mix & cook for around 19 minutes & it comes out perfect.
Nagi, I used this recipe months ago and it worked fantastically. I’m going to use it again, but can I substitute water instead of broth? Trying to manage my salt intake. Thanks!
Came out delicious; loved the flavor. My rice was a little firm when my liquid evaporated. Was it supposed to be soft?
Hi Alethea, the rice should be perfectly cooked, try turning down the heat and cooking slightly longer so the rice can cook a little longer. N x
Made this as a side dish with grilled venison. Oh my! Soooo delish!
Since I’m also a mushroom lover I gave this recipe a shot and it was hands-down the best rice dish I’ve had in a long, long time. Made it with baby bellas and jasmine rice. It is now one of my favorites
Beautiful and even better the second night. Thank you
I’m trying this tonight!:)
Love to know what you think Gert! N x
Just had a second helping love it,again thank you Nagi😋
Wahoo, I’m so glad you love it Robyn! N x
There is only one problem with this recipe, it’s just too delicious. I made it as an accompaniment to a curry. The normally fussy boys wolfed it down, and have asked for it again/regularly . I’m having to hide the leftovers under the fruit if I want any for myself😂.
Made this tonight and it was delicious! Trying to eat less meat as it has gotten super expensive these days. Made a string bean salad with grape tomatoes and hard boiled eggs. I used the whites of the scallions in the salad and the green tips in the rice. Nothing wasted! So so good! Thanks for sharing this healthy and delicious recipe.
Just made this with the chanterelles we picked today. It was so delicious, our teenager and 2 year old devoured it! Nobody missed having meat but I’m looking forward to trying it with chicken too like so many other reviewers have. I can’t wait to make this for the next family get together. Thank you so much for another fantastic recipe!
That’s great to hear Ashley! N x
Made this for dinner added some chicken thigh, so delicious
Made this last night and it was so fabulous that I am making it again tonight and adding chicken! Thank you so much for sharing!
Hello, Nagi,
Quick question…do you mean 1.5 cups of rice as in regular measuring cups or the cups that come with the rice cooker? 😆 Also, do you think this would work in a rice cooker? Thanks!
Hi Missy – I always use a standard measuring cup (if you’re ever unsure, go by the gram amount as that’s standard no matter where you’re located). Unfortunately this one as written wont work in a rice cooker. N x
I have a confession to make. I used to be a mushroom hater! I still don’t really like them raw, or put on pizza raw; but sauteed with butter and garlic until golden, I love them now! I will absolutely be trying this recipe soon 🙂
I just made the mushroom rice recipe. It is delicious! Thank you for sharing such an easy, delicious recipe. I can’t wait to try some of your other recipes.
You’re so welcome Joy! N x
this is the 3rd time i have made this dish. this time i added andouille sausage and it make a complete meal. Delicious!
This recipe is super nice!! Tried it and is a success.
Thanks for sharing. I have tried many other recipes and they are all super good! Can’t wait to try the rest.
Thanks so much for the feedback Christina ❤️
This is to die for! It amplifies the umami of the mushrooms so that it permeates the dish. I’ve made 1/3 of a recipe twice for my wife and me, and I’ll be making it once a week going forward.
Wahoo, that’s great to hear Dave – thanks so much! N x