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Hearty, comforting, and full of garlic, this mushroom rice is a one-pot meal that only takes 30 minutes to make. The tender rice is seasoned with broth and fresh herbs, and it’s a comforting side dish that’s easy to make.
Mushroom and Rice Recipe
We love mushrooms and incorporate them into a lot of our meals. From creamy mushroom soup to baked chicken with mushrooms, they add a hearty touch to a simple dinner and pair well with a variety of main courses. In this rice recipe, the meaty texture and flavor complement the fluffy rice, creating a robust, delicious, and warming dish.
If you like to serve recipes with mushrooms, you’ll love my skillet zucchini and mushrooms, and air fryer steak bites and mushrooms.
Why We Love This Mushroom Rice Recipe
- Simple and quick. Rice with mushrooms is surprisingly easy to make, and the recipe takes 30 minutes. This gives us enough time to make a side of round steak with cognac sauce to complete the meal!
- One pot. I love one-pot recipes, especially a good rice dish like this, or a hoppin’ John. The last thing anyone wants when making dinner is to have several pots and pans to wash.
- Comforting. This mushroom rice recipe is one of our go-to vegetarian meals. Fluffy rice, earthy mushrooms, tangy garlic, and bright herbs will instantly make you feel nourished and cozy.
- Versatile. I usually serve rice recipes as a side dish, but sometimes I’ll top the rice with honey walnut shrimp, an egg, or some rotisserie chicken to make a complete meal.
What You’ll Need
This mushroom rice recipe uses simple ingredients you can easily find at your grocery store. From cremini mushrooms to fresh thyme, everything you need is listed below.
- Butter – I use unsalted butter for this recipe.
- Olive oil – Use olive oil or your favorite cooking oil.
- Garlic – Mushrooms and fresh garlic go perfectly together, which is why I include four cloves of garlic. A teaspoon of garlic powder can be used instead.
- Mushrooms – I use fresh mushrooms, like cremini mushrooms, in almost every roasted mushroom recipe, but you can use any type you have on hand.
- Onion – A yellow onion is best for this recipe, but white onions will also work.
- Uncooked white rice – I recommend long-grain rice, like basmati rice or jasmine rice.
- Fresh thyme – You can substitute dried thyme or any other fresh herbs.
- Salt & Fresh Ground Black Pepper – A simple seasoning to enhance all the flavors.
- Low-sodium broth – Any type of broth will work; use vegetable broth for a vegetarian option, but it’s also great with chicken broth. You can also use water instead.
- Green onions – Chives or parsley are good alternatives.
Recipe Tips & Variations
- Wash the rice. It’s always good to wash rice before cooking with it because it gets rid of extra starch, so it keeps the dish from getting gummy. Rinse the rice in a strainer until the water runs clear, then you can add the rice to the recipe.
- Brown rice with mushrooms. If you want to use brown rice instead of white rice, you’ll need to add an additional 1/4 cup of broth and cook the mushroom rice for a total cooking time of 40 minutes.
- Make it spicy. For a little bit of heat, you can stir in some chilis with the garlic and onions. Or you can add a pinch of cayenne pepper when you season the dish.
- Garnish. I like to garnish this mushroom rice recipe with fresh herbs and grated parmesan, but you can also add chili oil, freshly cracked pepper, and shredded or crumbled cheese.
Serving Suggestions
- Pork or Fish. This easy mushroom rice pilaf goes well with a hearty entree like these country style pork ribs or my very popular garlic butter baked salmon.
- Chicken or Steak. Serve the rice with this cornish hen recipe, but a baked honey mustard chicken is also a great idea, as are my juicy stove top chicken thighs, or this delicious sirloin top roast.
- Sweet treats. For a fun pairing, start the meal with a refreshing Campari spritz and finish off with some fabulous pignoli cookies for dessert!
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Mushroom Rice
This delicious Mushroom Rice is a quick, 30-minute comforting meal seasoned with garlic and herbs. Serve it as a hearty vegetarian main, or as a side dish with various main courses.
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 cloves garlic, minced, divided
- 1 pound cremini mushrooms, sliced
- 1 small yellow onion, diced
- 1½ cups uncooked long grain rice
- 1 teaspoon fresh thyme
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 2½ cups low-sodium chicken broth, you can also use vegetable or beef broth or water
- ¼ cup chopped green onions
Instructions
- Sauté the garlic. In a large pan, add 1 tablespoon butter and 1 tablespoon olive oil, and melt over medium-high heat. Stir in half of the minced garlic and cook for 15 seconds.
- Cook the mushrooms. Add the mushrooms and cook for 8 minutes, stirring frequently, until the mushrooms are caramelized and tender. Transfer the mushrooms to a plate and keep them covered. Set aside.
- Sauté the aromatics. Heat the remaining butter and olive oil in the pan. Add the diced onions and cook for 3 minutes. Add the remaining garlic and cook for 10 seconds.
- Add the rice. Stir in the rice, thyme, salt, and pepper, and cook for 30 seconds to toast the rice.
- Stir in the broth and cook. Add ½ cup of broth and, using a wooden spoon, scrape up all the browned bits from the bottom of the pan. Stir in the remaining broth and bring to a simmer. Reduce the heat to low and cover. Cook for 15 to 17 minutes or until the liquid has evaporated.
- Combine and set aside. Remove the pan from the heat and stir in the mushrooms and green onions. Then, cover with a lid and set aside for 10 minutes.
- Serve. Fluff the rice with a fork or a rice paddle, then serve.
Notes
- Rinse the rice to remove excess starch and prevent gumminess.
- To add a bit of heat, include chilis with the garlic and onions or a pinch of cayenne with the seasonings.
- To make this recipe with brown rice, add an additional 1/4 cup of broth and cook the rice for 40 minutes.
- Garnish the rice with fresh herbs, parmesan, chili oil, or cracked black pepper.
- Store leftovers in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat with a splash of water in the microwave in 20-second increments or on the stove over medium heat. If frozen, thaw in the fridge overnight before reheating.
Nutrition
Calories: 216kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 395mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Mushroom Rice
Creating a delicious dish of rice and mushrooms only requires some sautéing and simmering. Then you just let it rest, fluff, and serve! Follow these step-by-step directions to make the most delicious mushroom rice recipe.
- Saute. Heat butter and olive oil in a large pan. Sauté garlic for 15 seconds, then add mushrooms and cook for about 8 minutes. Remove the mushrooms and set aside. Cook the onions in the same pan with additional oil and butter for 3 minutes, then add more garlic.
- Add rice. Stir rice into the pan, seasoning with thyme, salt, and pepper.
- Stir in the broth. Deglaze the pan with a splash of broth, scraping up any brown bits, then add the remaining broth and simmer. Cover and cook on low until broth is absorbed, about 15 minutes.
- Rest, then serve. Turn off the heat, stir in the mushrooms and green onions, cover, and let sit for 10 minutes. Fluff the mushroom rice and serve it with a main dish like chicken breast or pork loin in the instant pot!
How to Store and Reheat Extras
- To store leftover mushroom rice, let it cool completely, then add it to an airtight container. It will last in the fridge for up to 4 days or freeze for up to 3 months. Thaw fully before reheating.
- To reheat, warm it up in the microwave in 20-second increments or on the stovetop over medium heat. Add a splash of water over the rice when reheating to keep it from getting dry or clumpy.
How can this not be incredible. Love all the ingredients!
I’ve never frozen rice. Does freezing it change the texture? Make it mushy?
Hi!
I do freeze cooked rice, and it does get mushy after thawing, but I cook off the extra moisture in a skillet set over medium-high to high heat, stirring and frying for a few minutes until the rice is heated through and the extra water has evaporated.
This is the 2nd dish from Pinterest I made today and it was a success. Made it with steak bites and green beans with the sweet potato honey bun cake for dessert and everyone loved it.