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Home Rice Recipes

Mushroom Rice

By:Nagi
Published:21 May '18Updated:16 Apr '21
753 Comments
Recipe v Video v Dozer v

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!

Close up of Mushroom Rice recipe in a pot, fresh off the stove

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.

Preparation steps for Mushroom Rice recipe

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:

  1. 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!

  2. 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. 🙂

Mushroom Rice in a rustic blue bowl with a fork, ready to be eaten

Overhead photo of 2 bowls of Mushroom Rice recipe

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

Baked Chicken Breast with a side of Garlic Butter Rice with Kale on a white plate, ready to be eaten.
Oven Baked Chicken Breast
Slice of juicy Honey Garlic Pork Tenderloin on a bed of creamy mashed cauliflower
Pork Tenderloin with Honey Garlic Sauce
Close up of spoon drizzling browned garlic thyme butter sauce over steak
How to Cook Steak – like a chef!
Close up of Crispy Garlic Chicken Thighs in a skillet with garlic butter sauce, ready to be served
Garlic Chicken Thighs
Overhead photo of a crispy pan fried fish fillet drizzled with Lemon Butter Sauce and sprinkled with parsley. On a white plate.
Killer Lemon Butter Sauce for Fish
Honey Lemon Chicken - Golden brown chicken breast with a gorgeous honey lemon sauce. On the table in 15 minutes!
Honey Lemon Chicken
Fork picking up Garlic Prawns
Garlic Prawns (Shrimp)
Close up of easy chicken breast recipe - Creamy Lemon Chicken
Quick and Easy

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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Close up of Mushroom Rice

Mushroom Rice Recipe

Author: Nagi
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Side
Western
4.99 from 218 votes
Servings8 - 8 people
Tap or hover to scale
Print
  • 24330
Recipe VIDEO above. One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!

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:

1. Mushrooms - Use any type you want. I used normal button mushrooms, it's even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don't slice them too thin otherwise they literally disintegrate!
Mushrooms do "suck up" oil but don't be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.
2. Rice - Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.
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).
QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.
3. Liquid to rice ratio - The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy (ie Asian restaurant standard). If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.
4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it's a lot but it will keep well in the fridge for a few days and it freezes well too!
5. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Serving: 227gCalories: 230cal (12%)Carbohydrates: 36g (12%)Protein: 7g (14%)Fat: 7g (11%)Saturated Fat: 3g (19%)Cholesterol: 8mg (3%)Sodium: 41mg (2%)Potassium: 479mg (14%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 530IU (11%)Vitamin C: 11mg (13%)Calcium: 49mg (5%)Iron: 1mg (6%)
Keywords: Mushroom Rice
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More Mushroom recipes – for mushroom lovers!

There’s a LOT of mushroom recipes around here….and I don’t see myself stopping anytime soon!

Bowl of Mushroom Soup garnished with golden mushrooms
Mushroom Soup
Bowl with creamy Mushroom Risotto, ready to be eaten
Mushroom Risotto
Close ups of Creamy Mushroom Pasta on a rustic handmade plate, ready to be eaten
Creamy Mushroom Pasta
Close up photo of Pizza Stuffed Mushrooms
Pizza Stuffed Mushrooms
Close up of Chicken Breast in Creamy Mushroom sauce in a skillet, fresh off the stove
Chicken Breast in Creamy Mushroom Sauce
Close up of Garlic Butter Roasted Mushrooms
Garlic Butter Roasted Mushrooms
A fabulous quick midweek meal - juicy pan seared Chicken with Mushroom Gravy. recipetineats.com
Chicken with Mushroom Gravy
Vegetarian Garlic Stuffed Mushrooms on a plate, ready to be served
Vegetarian Garlic Stuffed Mushrooms
Mushroom Recipes

Life of Dozer

Mmm…. Mushroom Rice….

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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753 Comments

  1. Dawn says

    November 4, 2023 at 10:06 am

    So delicious! We had it as a side to rib eye steaks. I will definitely be be making this on the regular!

    Reply
  2. Leslie says

    September 11, 2023 at 6:34 am

    5 stars
    I live in high altitude and I still didn’t need to cook this longer. It is an amazing recipe. I just added some salt after fluffing the rice. I will save this under favorites. Thank you!

    Reply
  3. Susan Gendron says

    September 10, 2023 at 11:20 pm

    5 stars
    THis is so good! We had it with steak, and if I had to choose between the two, I’d take the rice! 🙂 We add green peppers because they’re abundant in the garden right now, and we love them.

    Reply
  4. Tami says

    August 8, 2023 at 8:25 pm

    5 stars
    Another gorgeous recipe! It was so savory and delicious. The rice cooked perfectly. I didn’t have green onions so I used fresh chopped parsley instead which worked well. It made a lot which would be perfect for a dinner with friends and family. Highly recommend giving this one a try.

    Reply
  5. Jamie says

    August 4, 2023 at 7:41 am

    Whoops nvm I see it now lol

    Reply
  6. Jamie says

    August 4, 2023 at 6:57 am

    Looks delicious! Do you adjust the heat at all? Or keep it on high the whole time?

    Reply
  7. Shelly Narvel says

    June 24, 2023 at 7:35 am

    5 stars
    I have made this exact recipe twice now and it is a huge hit with my boys! My oldest, whom does not live at home, requested that I make another big batch of it to bring to his apartment!!!!!!!!!

    Reply
  8. Jodi williams says

    June 7, 2023 at 6:12 am

    5 stars
    My mom made this. Absolutely amazing!! I have to try it myself. Honestly one of the best things that I’ve ever tasted!

    Reply
  9. Monica says

    June 5, 2023 at 1:04 am

    5 stars
    This is now my go to rice dish. Thanks, Nagi!

    Reply
  10. Liz says

    May 9, 2023 at 4:42 am

    Delicious!! I put at the end parsley instead of green onions and it tastes amazing.

    Reply
  11. Lisa says

    April 27, 2023 at 7:34 pm

    Made this tonight exactly per directions except added cooked black beans at end with reserved mushrooms and green onions. Delicious and complete protein. Whole family loved it. Definitely a keeper.

    Reply
  12. Lynda K says

    March 20, 2023 at 10:23 am

    5 stars
    This was awesome! I halved the recipe because we were trying it as a side dish and it’s just my husband and me, but we fought over the leftovers the next day. Definitely will make the full recipe in the future!

    Reply
  13. Martyna says

    March 9, 2023 at 1:45 pm

    5 stars
    Husband Approved!

    Reply
  14. Martyna says

    March 9, 2023 at 1:43 pm

    5 stars
    Husband approved 🙂

    Reply
  15. Norma says

    January 28, 2023 at 3:45 pm

    5 stars
    Once again, Nagi publishes another delicious recipe that my family loves! This is probably the 10th recipe I’ve used from her website – this mushroom rice dish was easy to follow and came out delicious! It’s a perfect side for sirloin steak and some asparagus. Thanks for the recipe! xx

    Reply
  16. Joanna says

    January 11, 2023 at 7:48 am

    5 stars
    Delicious- easy-quick- kid friendly- THANK YOU!

    Reply
  17. lena says

    January 6, 2023 at 5:26 am

    5 stars
    Can i use caned mushrooms?

    Reply
  18. Sherri says

    December 15, 2022 at 4:06 pm

    Can I make this in advance and reheat?

    Reply
  19. June Bee says

    December 12, 2022 at 2:58 pm

    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!

    Reply
  20. Michelle McLaughlin says

    October 11, 2022 at 6:49 pm

    Could I half or even 1/3 the recipie amounts as I just want to make enough for 2 people ?? Thank you xx

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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