This savory mushroom rice is such a comforting, versatile dish! It combines the earthy flavors of mushrooms with fluffy, aromatic rice.
It’s a simple yet satisfying meal that’s been enjoyed across cultures for generations. The recipe offers the perfect balance of taste and texture!
I typically serve this with roasted meats, but it’s also a phenomenal vegetarian main course.
Luckily, it’s easy to prepare, too. So, why not make it tonight?
Why You’ll Love This Mushroom Rice
One-Pot Wonder: After rinsing the rice, you cook everything in a single pot. That’s a big plus for those of us who can’t stand washing loads of dishes after cooking.
Versatile: Easily adaptable to many cuisines, this dish pairs with practically any protein. It can also stand alone as a vegetarian main course.
Umami Flavor: The sauteed mushrooms and savory broth create a rich, deep flavor profile. It’ll satisfy cravings for hearty comfort food.
Hearty Texture: The tender, chewy mushrooms give this rice such a nice mouthfeel.
Ingredients
- Long-Grain White Rice: Avoid instant or Minute rice varieties. Long-grain rice is the perfect canvas for the mushroomy goodness. It’ll separate and become fluffy when cooked.
- Mushrooms: These earthy umami bombs have a meaty texture and rich flavor. Brown them first to intensify their taste.
- Butter: For browning the mushrooms. It makes everything better with more richness and depth.
- Onion & Garlic: The dynamic duo of savory aromatics.
- Dried Thyme: For subtle, earthy undertones. It complements the mushrooms perfectly.
- Vegetable or Chicken Broth: The liquid gold infuses the rice with flavor. Use vegetable broth for a vegetarian version.
- Salt & Pepper: Use generously for essential seasonings.
- Fresh Parsley: The bright, fresh finishing touch. It cuts through the richness for a more balanced flavor.
How to Make Mushroom Rice
Since you make this dish in one pot, the recipe moves fairly quickly. Have everything cut and measured so you won’t have to stop once you start.
1. Prepare the rice. Rinse it under cold water to remove excess starch. Drain it well and set aside.
2. Cook the mushrooms. Melt 2 tablespoons of butter in a deep skillet over medium-high heat. Cook half the mushrooms for 5 minutes, then season with salt and pepper. Remove and set aside for later.
3. Add the aromatics. Melt the rest of the butter in the pot. Then, saute the onion and garlic for 2 to 3 minutes.
4. Cook the remaining mushrooms. Add the remaining mushrooms and the dried thyme. Cook for 5 minutes.
5. Toast the rice. Add the rice and toast for 1 to 2 minutes.
6. Add the liquid. Pour in the broth. Scrape the pot’s bottom to incorporate the browned bits. Bring the liquid to a boil, then reduce to low heat. Cover and simmer for 15 minutes.
7. Rest. Remove the pot from heat, but leave the cover on. Rest for 10 minutes without removing the lid.
8. Finish. Fluff the rice with a fork and stir in the reserved mushrooms and parsley. Taste and adjust the seasonings if needed. Enjoy!
Tips for the Best Mushroom Rice
Want to ensure your rice is as fluffy and flavorful as possible? Check out these tips:
- Mix up the mushrooms. Don’t just use a single mushroom variety. Instead, use 1.5 pounds of cremini, shiitake, oyster, and porcini mushrooms. Using multiple varieties will ensure the richest, most complex flavor.
- Thin is out! If the mushroom slices are too thin, they’ll be more likely to burn or even disintegrate. Keep them at about 1/5-inch for the best results.
- Grease it up. The recipe only calls for butter, and butter gives the mushrooms the best flavor. However, you can also add a bit of oil to the pan to prevent burning.
- Ditch the instant rice. White long-grain rice varieties (basmati or jasmine) work best. You can, however, substitute brown rice for a healthier version. It will need more broth and take longer to cook, though.
- Remember to rest. Let the rice sit off the heat with the lid on for 10 minutes after cooking. This will remove any remaining moisture and help the rice become extra fluffy.
- Butter it up. Add an extra tablespoon at the end while fluffing the rice. It’ll add extra richness and flavor for a more indulgent dish.
- Try tasty variations. Add peas, carrots, or peppers for color and additional nutrients. You can also stir in some Parmesan cheese for a creamy, risotto-like finish.
How to Store
Have leftovers? (Lucky you! My family never does!) Be sure to store them properly to enjoy later.
To Store: Let the rice cool completely to prevent condensation and bacteria growth. Refrigerate in an air-tight container for 3 to 4 days.
To Freeze: Freeze in freezer-safe bags or containers. If using bags, remove as much air as possible before sealing. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Reheat a large portion of leftovers in a pan over medium heat. Add a splash of water to loosen it and stir frequently. For smaller portions, spritz with water and microwave in 30-second intervals.
Mushroom Rice
6
servings10
minutes30
minutes172
kcalThis one-pot mushroom rice is the perfect accompaniment to any table! Serve it with chicken, fish, beef, or even as a standalone meal.
Ingredients
2 cups long-grain white rice
4 tablespoons butter, divided
1 1/2 pounds sliced mushrooms, divided
salt and freshly ground black pepper to taste
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon dried thyme
3 cups vegetable or chicken broth
2 tablespoons fresh parsley, chopped
Instructions
- Rinse the rice in cold water until the water runs clear. Drain well and set aside.
- In a large, deep skillet or pot, melt 2 tablespoons of butter over medium-high heat. Add half the mushrooms and cook for 5 minutes until golden brown. Season with salt and pepper, then remove and set aside.
- Add the remaining 2 tablespoons of butter to the pot. Once melted, add the onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
- Add the remaining mushrooms and dried thyme. Cook for 5 minutes. Or until the mushrooms are lightly browned and the bottom of the pot has some brown bits.
- Add the rice and stir for 1-2 minutes to toast it slightly.
- Pour in the broth and scrape the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- After 15 minutes, remove from heat, but keep the lid on. Let it rest for 10 minutes without lifting the lid.
- Fluff the rice with a fork and stir in the reserved mushrooms and chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
Notes
- Use a variety of mushrooms for the best taste and texture. Don’t slice them too thinly.
- Add oil to the pan with the butter to prevent burning.
- Avoid instant or Minute rice. You can use brown rice, but you must cook it longer and with more broth.
- Add peas, carrots, peppers, etc., for additional nutrients.
