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….
Finally got to try this one over the weekend — it was just a good as i thought it would be. Majorly YUMMY! This one is definitely going on our family favorites board…hubby took this to work today with a baked chicken breast, bought a little side salad and voila! a delicious and healthy lunch. He raved about how good it was leftover. Thanks for the recipe, Nagi!
Your LUCKY hubby, what a lunch! N xx
OMG, OMG, OMG… You did it again Nagi and the recipe was perfect. The only change I made in it was to add a package of Steamer Peas which I cooked half way through in the Microwave about 3 minutes and then added them to your wonderful recipe when I added in the balance of the mushrooms. I am a definite mushroom lover and always look to whatever I am cooking to use them. My finished product looked exactly like your pictures, except for the peas.
This is really 10 Stars not 5. Only one disappointed in not getting a taste was my Cody, but since ah’s ” loves him than my luggage” , I gave him a wonderful chicken thigh, boneless, that I made with Chicken Cacciatore and some cut up linguini, since he is an “Italian Dog”…. LOL… He licked that bowl for 15 minutes until I picked it up. Thought he was going to wear it out. Nagi, your the best and I my daughter has already informed me that I am to make your wonderful Osso Bucco this weekend, Labor Day, here in the States , or else!!!
Keep on publishing and ” ah’s will keep on eaten” as they says with a “Southern Drawl” …
Love ya and Dozer too!
Bobby
I NEVER plan to stop! N x
I could live on shrooms!!! ❤️
Can I ask the significance in cooking the shrooms in two different batches? Is it just for different flavor?
I’m def trying this and I also love someone else’s idea about adding chicken. Yummy!!!
Hi Barbie! The reason is that if you put them all in at the same time, there is too much so they kind of stew and don’t brown. 🙂 Worth doing in two batches as the browning adds to the flavour of the rice! N xx
Just made this dish tonight and added chicken. So good!
Chicken is a GREAT addition to this! 🙂 So glad you enjoyed it Jordan! N x
This was an excellent mushroom rice recipe! Simple and extremely tasty : ) Thank you!
That’s terrific to hear Maureen, thanks for leaving a review! N x
Wow the mushroom rice recipe is easy and very delicious. I used Jasmine rice as you suggested. Thank you for sharing your recipe.
That’s terrific to hear Dj, thanks for leaving a review! N x
Made this today but stirred in 1 1/2# shrimp that I’d sauteed in garlic, butter and a couple shakes of crushed red pepper. Its a keeper!
YUUUUMMMM!!
love your recipes, they are the best ever
Thanks Richard!! N xx
Sounds delicious but how many cups of sliced mushrooms equal 1.5 lbs? I don’t have a food scale and I buy the prepackaged mushrooms. Thanks!
Prepackaged comes in 8oz and 16 oz pkg so get 3 of the smaller size.
Hi Allison! Gosh… I’m not sure. LOTS. 8 – 10 cups. It could take even more than 1.5 lb so don’t be shy about it! 🙂
I was going to do this without a recipe for experiment because I love mushrooms but now you have a recipe for it so I”ll just follow it. Thanks.
Hope you love it Linda! N x
Hi Nagi
I am a mushroom HATER!!! I don’t like the look of them, the smell of them and especially not the taste. My poor hubby loves them so either has to cook them himself or go without. LOL
I only watched your video on this recipe to see of Dozer was in it and you didn’t disapoint. I love all the photos of him…he’s such a star!!
Don’t worry Nagi I love you too.
Ba ha ha! You’re forgiven Pauline, I think everyone has a weird HATE! My weird hate is bananas! 🙂 N xx
Lol. Love this recipe and you. Think the chef term for the brown stuff is caramelisation- i.e. packed with flavour. adding the stock, is de-glazing, grabbing all that flavour from the pan. I’m definitely trying this recipe and will be following your page. Thank you x
It’s called fond.
I learn something new every day! 🙂 N x
Ahhh Caramelisation! MUCH more pro word for it! 😂 N xx
Hi Nagi,
Love your recipes and looking forward to trying this one!! do you think the left overs would work as arancini?
Hi Karen! Hmmm, I think the rice is too fluffy, sorry! 🙁 N x
Very, very good! Looked great in the photos, but tasted even better than it looked.
I hadn’t made mushroom rice with regular rice before, but will be making it again. It’s a nice change from the mushroom risotto I usually make. Pressure cooker = perfect risotto with no stirring in 6-8 minutes of pressure, so that’s easy also, but fluffy rice seems more versatile somehow, so I would probably make this more often than risotto for that reason. I’ll be keeping this recipe handy, thanks!
WHOOT! So pleased you enjoyed this Wynn! N xx
Added 1/2 cup slivered almonds for protein and subbed some
rehydrated ‘shrooms for some of the fresh ones. Put the dried ‘shrooms in
a saucepan with some of the stock, cut the rest of the stuff, then go back and
use a stick blender, food processor or blender to knock them down to 1/8″/2-3mm
pieces and add both the rehydrated mushrooms and almonds at the same time
as the stock. Great way to use up ‘shrooms left in a paper bag (never plastic!) that
got left in the refrigerator too long and dried out. Also requires just a bit more stock
as the dried ‘shrooms suck up a bunch of it. For about 1 cup dried mushrooms added
1/4 cup stock to the total amount of stock (use as much of the stock as needed during
the maceration process). Yummy. Great main dish yesterday and enough for leftovers
for 2 more meals (for 1 person). Used criminis as they are the same price here ($3.49USD/lb)
as white button mushrooms.
Oh WOW Greg, that sounds amazing! You’re showing me up! 😉 N xx
Nagi, you are adorable! Keep the deliciousness coming!
I will never STOP! 😂
One of my favorite fall dishes! LOVE all those mushrooms.
SHROOMS are the BEST in any form! 😂 N x
Sorry, another question. If I do want to add something else (eg. Chicken), at which point should I add it? Many thanks!
YUM that would be terrific! I would use thigh fillets (juicier than breast) and brown it after the first batch of mushrooms, then take the chicken out and add the onion + other half of mushrooms (if chicken is added at the same time there is just too much stuff in the pot). Then add the chicken in with the broth. YUM! N x
Thanks, this recipe is certainly on my menu for the coming week!
Hi, i would also like to know if i can cook this in a rice cooker. If i get up all the brown stuff and dissolve them into the stock before putting everything in the rice cooker? Any other tips?
Hi Judith! Certainly, just the way you describe – dissolve the brown stuff into the liquid then tip it all into a rice cooker 🙂 N x
Hi Nagi,
I made this tonight and it was amazing!!!!
I’m so pleased you enjoyed this Sharon! Thank you for sharing your feedback. 🙂 N x