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:
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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!
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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….
Loved it, rice turned out beautiful and I normally suck at cooking rice so that’s amazing.
Hi Nagi
You will see I posted on this totally delicious mushroom rice back in April. I had made it for 8 as per your recipe, using brown rice and it turned out perfectly.
Tonight, I had half the quantity of mushrooms, so I scaled the recipe to 4 servings, using brown rice again.
Long story short, the brown rice liquid ratio beneath the instructions was not scaled. So, I tipped in 2.5 cups of stock! It was an ‘Oh sugar!’ moment indeed.
It had a happy ending, because I immediately doubled the rice quantity and hoped for the best.
What I finished up with was a rather wonderful perfectly al dente risotto which I bulked out with some peas, topped with freshly grated parmesan, and served with roast chicken.
All it was missing was the white wine undertone/depth of risotto.
I was saved by using brown rice for al dente and now like this recipe even more 🙂
I’m going to use it as a go to risotto recipe and replace the splash of stock with white wine at the beginning. Much healthier than arborio and no stirring 🙂
I thought I’d bring it to your attention about the scaling in case you’d like to add a note alerting users to this easy to make error 🙂
Anne Marie
Your recipes are always spot on for all my favs. Made 1/2 batch as I cook for one – and you never disappoint me. Like many others I go to your site so often. Thank you for your efforts and delicious recipes.
This is good stuff! I made it for my vegetarian husband getting back from an international flight – he was so tired and hungry. He had three helpings. For the mushrooms I used portobello caps from the store and some chicken of the woods I had foraged earlier in the summer and frozen. I used fresh made veggie broth and added some grated parm at the end. It was delicious.
OMG I cooked this tonight with the Sticky Baked Chicken Thighs, winner winner!! Flavour packed rice so easy to cook and hubby said he preferred it over the amazing fried rice, so tasty. Chicken the same. Thanks yet again Nagi 🤩
Wow Nagi, you nailed this one!!
I made it this afternoon and it is the best I’ve tasted and I am a caterer and foodie. I used baby portabellas, amazing. I added a little thyme at the end.
delicious
Excellent recipe! I made a 1/2 batch and it turned out perfectly! You cannot skip the last step to let it sit covered for 10 minutes.
This was totally delicious with left over medium rare sirloin strips on top. The fussy adult eater in this house devoured huge seconds, and I sadly waved goodbye to tomorrow’s lunch 🙂 Thanks Nagi.
Thank you for the recipe. I find myself selecting RecipeTin Eats recipes again and again, and being pleased with the results. This recipe is no exception. This will be a standard hearty side in my meal prep repertoire. My personal touches: baby crimini mushrooms, rich, homemade beef stock, and red chile flake. Results: delicious. An umami bomb rice dish. Nagi, Thank you for all of the delicious recipes and pro tips. Your website has quickly become on of my go to sites.
This was delicious! I made the brown rice version and it was just a bit chewy for my husband’s taste so next time I’ll use the larger amount of water for “softer” rice. But the flavors were rich and perfect, so much nicer than plain rice. Will definitely make this again!
So very good. I had this as my meal. It was incredibly good. I will make this again
Made this last night and it turned out good! Used jasmine rice. I measured 2 cups using my normal rice measuring cup and same with chicken broth. Didn’t have green onions but it was okay. 🙂 I paired this with your sticky chicken recipe (baked) and buttered corn. Stored and eaten the next day. I would say it’s still so good 😀
Very nice! Just like making a risotto but less labour intensive. Extra butter needs to be added at step 7 not step 8, along with a little hard cheese and thyme if that inspires you.
Hi, can I use a wild rice blend for this recipe? Thx!
I love your recipes but I love Dozer even more. I find I come to look for a recipe but first jump to see Dozer. And sometimes I see Dozer and forget about the recipe altogether, but leave with a smile. The five star is for Dozer as I havent tried the recipe yet
Delish! My only comment is that it’s a bit oilier than I prefer (but that’s just me). Excellent though! Definitely going into the ol’ recipe book
Delicious dish! Everyone loved it. The star of the show. Will be on repeat for sure. Thank you for the recipe.
It was so good. The flavour was incredible. I made it with sticky rice instead of regular rice. I soaked the sticky rice for 30 minutes and put in the same amount of broth plus the juice from the mushroom and the onions. I served it with soy sauce pork slices. OMG it was so
delicious !!!Followed the recipe exactly. Next time will add thinly sliced yucca. I used a rice cooker, add 1 cup and 1/2 cup half sticky rice, after being soaked in water for 30 minutes and drained with 1 cup and 1/2 cup vegetable broth.
Can this dish be made ahead and frozen?
Hi Rae-Anne
Yes, you can freeze this dish. Use zipper freezer bags and squeeze out all air before closing. Or use plastic containers. It will keep for up to 3 months in the freezer.