Mushroom Rice

Mushroom Rice is a savory, comforting side dish featuring earthy mushrooms, fragrant herbs, and perfectly cooked rice. It’s an easy yet flavorful addition to weeknight dinners or special meals, pairing beautifully with poultry, beef, or vegetarian entrees. This one-pot dish is rich in umami and can be made with fresh or canned mushrooms.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long-grain white riceolive oil or buttersliced mushrooms (cremini, button, or your choice)oniongarlicvegetable or chicken brothparsleythyme (optional)saltpepper

directions

Rinse the rice thoroughly under cold water until the water runs clear. Set aside.

In a large skillet or saucepan, heat olive oil or butter over medium heat.

Add the chopped onion and sauté until translucent.

Stir in the garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms and cook until they release their moisture and become golden brown.

Stir in the rice and toast it for 1-2 minutes, coating it with the flavorful mixture.

Pour in the broth, add salt and pepper to taste, and bring the mixture to a boil.

Reduce heat to low, cover the pan, and let the rice simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.

Remove from heat and let it rest, covered, for 5 minutes.

Fluff the rice with a fork and stir in chopped parsley and thyme if using.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesResting time: 5 minutesTotal time: 35 minutes

Variations

Add a splash of soy sauce for a richer umami profile.

Mix in frozen peas or spinach for extra color and nutrients.

Use wild rice or brown rice for a heartier, more nutritious version (adjust cooking time accordingly).

Top with grated Parmesan cheese for a creamy finish.

Add sautéed shallots or leeks for deeper flavor.

storage/reheating

Store mushroom rice in an airtight container in the refrigerator for up to 4 days.To reheat, warm in a skillet with a splash of broth or water over medium heat until heated through.You can also microwave it in short intervals, stirring in between.Freezing is possible, but rice texture may change slightly upon thawing.

FAQs

Can I use brown rice instead of white?

Yes, but adjust the liquid and cooking time according to the package instructions.

What type of mushrooms are best?

Cremini, white button, or even shiitake work well—use your favorite or a mix for more depth.

Can I make this dish vegan?

Absolutely, just use vegetable broth and olive oil or a plant-based butter.

Can I make mushroom rice ahead of time?

Yes, it reheats well and can be made a day in advance.

Why is my rice too mushy?

This can happen if too much liquid is used or if the rice is overcooked. Stick to the ratios and timing.

What herbs go well with mushroom rice?

Parsley, thyme, rosemary, and sage all complement the earthy mushroom flavor.

Can I add protein to make it a meal?

Yes, stir in cooked chicken, tofu, or beans for a complete meal.

What broth should I use?

Both vegetable and chicken broth work—use what matches your meal or dietary needs.

Should I soak the rice?

No soaking is necessary for long-grain white rice—just rinse before cooking.

Can I use canned mushrooms?

Yes, but drain them well and sauté briefly to remove excess moisture.

Conclusion

Mushroom Rice is a versatile and flavorful dish that brings a hearty, earthy touch to any meal. Whether served as a side or enjoyed on its own, this simple recipe is easy to customize and sure to satisfy. Try it once, and it may become a staple in your kitchen rotation.

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