Mushroom Rice

5 from 14 votes
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Hearty, comforting, and full of garlic, this mushroom rice is a one-pot meal that only takes 30 minutes. The tender rice is seasoned with broth and fresh herbs, and it’s a comforting side dish that’s easy to make.

If you like to serve recipes with mushrooms, you’ll love my Skillet Zucchini and Mushrooms and Air Fryer Steak Bites and Mushrooms. These dishes are just as easy to make and are packed with flavor!

Overhead view of a pot of mushroom rice garnished with green onions.


We love mushrooms and incorporate them into a lot of our meals. They add a hearty and versatile touch to a simple dinner and pair well with various main courses. In this rice recipe, their meaty texture and flavor complement the fluffy rice, creating a robust, delicious, and warming dish.

Why We Love This Mushroom Rice Recipe

Simple. Rice with mushrooms is surprisingly easy to make, and the recipe takes 30 minutes.

One pot. I love one-pot recipes. The last thing anyone wants when making dinner is to have several pots and pans to wash.

Comforting. This 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 make this 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 to create a delicious and flavorful dish. For exact measurements, please refer to the recipe card.

  • 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 cremini mushrooms, but you can use any type.
  • Onion – A yellow onion is best for this recipe, but white onions will also work.
  • Uncooked white rice – I recommend long-grain rice.
  • Fresh thyme – You can substitute dried thyme or any other fresh herbs.
  • Salt & Fresh Ground Black Pepper
  • Low-sodium broth – Any type of broth will work. You can also use water instead.
  • Green onions – You could also use chives or parsley instead.

How to Make Mushroom Rice

  1. Saute.In a large pan, heat butter and olive oil. Sauté garlic for 15 seconds, then add mushrooms and cook for about 8 minutes. Remove mushrooms and set aside. Cook the onions in the same pan with additional oil and butter for 3 minutes, then add more garlic.
  2. Add rice. Stir rice into the pan, seasoning with thyme, salt, and pepper.
  3. 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.
  4. Rest, then serve. Turn off heat, stir in mushrooms and green onions, cover, and let sit for 10 minutes. Fluff the rice and serve.
Close up of a wooden spoon in a serving of mushroom rice with green onions.

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.
  • Use brown rice. 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 of 40 minutes.
  • Make it spicy. For a little bit of heat, you can add 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 dish with fresh herbs and grated parmesan, but you can also add chili oil, freshly cracked pepper, and shredded or crumbled cheese.

Serving Suggestions

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. Our comforting Baked Honey Mustard Chicken is also a great idea, as are my Juicy Stove Top Chicken Thighs or this delicious Sirloin Top Roast.

Close up overhead view of mushroom rice with green onions in it.

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.

More Mushroom Recipes to Try

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5 from 14 votes

Mushroom Rice

This delicious Mushroom Rice is a quick, 30-minute comforting meal seasoned with garlic and herbs. Serve it as a hearty vegetarian meal or a side dish to various main courses.
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings: 8


  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, minced, divided
  • 1 pound cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • cups uncooked long grain rice
  • 1 teaspoon fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • cups low-sodium chicken broth, you can also use vegetable or beef broth or water
  • ¼ cup chopped green onions
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  • In a large pan, add 1 tablespoon of butter and 1 tablespoon of olive oil and melt over medium-high heat. Stir in half of the minced garlic and cook for 15 seconds.
  • 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.
  • 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.
  • Stir in rice, thyme, salt, and pepper, and cook for 30 seconds to toast the rice.
  • 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.
  • Remove from the heat and stir in the mushrooms and green onions. Then, cover with a lid and set aside for 10 minutes.
  • Fluff the rice with a fork or rice paddle and serve.


  • 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.


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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Recipe Rating:


  1. Staci says:

    Absolutely delicious. I sautee the mushrooms a little longer and double the amount. I will add half as the recipe calls for, and add the other half to the finished product.
    Perfect for us that need to eat low sodium

    1. Katerina says:

      Sounds delicious! Sauteeing the mushrooms longer and adjusting the amount is a great idea. Glad it works well for your low sodium diet. Thank YOU!! 🙂

  2. Laurie Albin-Siegmund says:

    This is a keeper for us! I just loved the flavor of the Mushrooms and Thyme!! I used long grain rice and it came out perfectly. Served it with a Rump roast & gravy that you can find on my Pinterst boards under Beef Entrees! Heated it up tonight to serve with a chicken and sauce and it was just as good heated up.

  3. Jackie says:

    Can you use jasmine rice in this recipe or do it have to be long-grain rice?

  4. Marguerite says:

    This came out perfectly for me and was delicious. I left out the thyme because my tastebuds have changed with the years and I don’t care for it. I was too tired to think of a substitute, and the dish was delicious as is. Also, I appreciated the instructions to use brown rice and may try that next time.

  5. Renee says:

    This was really good! I did use more garlic because we love it. Definitely will make again.

  6. Terressa says:

    I really like when the serving size is given. One has to assume the serving is 1 Cup but that may not be the case. Please provide the serving size.

  7. Sheila says:

    How big is a serving size?

  8. Raya says:

    Fast and super yummy👍🏻 . A perfect quick flavorful rice recipe.
    Tried it today with grilled lamp meat with herbs on the side!

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  9. Hilary says:

    So easy to make and delicious too. My hubby loved it…..Making it tonight again.Hila

    1. Katerina Petrovska says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂