This Mushroom Rice is an incredibly savory side dish that elevates simple white rice into something gourmet. By cooking the mushrooms in two batches one for golden texture and one for deep flavor infusion this recipe delivers an umami-packed experience in every bite.
With fluffy grains, buttery garlic notes, and a generous amount of green onions, this dish is versatile enough to pair with steak, chicken, or enjoy on its own.
Recipe Details
- Flavor Profile: This rice is deeply earthy and savory, absorbing the “fond” (browned bits) from the pot, while the butter and garlic add richness.
- Texture: The rice cooks up fluffy and distinct, contrasted by the tender mushrooms and the fresh crunch of the green onions added at the end.
- Time: 10 minutes prep, 30 minutes cook/rest time.
- Difficulty: Easy to Intermediate. The key is managing the heat to brown the mushrooms without burning the fond.
What You’ll Need
To make this recipe, you will need a large pot with a tight-fitting lid to steam the rice properly. The ingredient list is straightforward, relying on a large volume of mushrooms, long grain rice, and aromatic vegetables like onion and garlic. You will also need vegetable or chicken broth to cook the rice, rather than water, for maximum flavor.
Ingredient Notes
- Mushrooms – You need about 1.5 lbs of mushrooms, sliced 3–5 mm thick. White button, cremini, or Swiss brown mushrooms work perfectly here.
- Rice – Use long grain white rice. This variety stays fluffy and separates well, whereas short grain rice might become too sticky.
- Butter – Real butter is used to sauté the aromatics and adds a velvety mouthfeel to the finished dish.
- Broth – You can use vegetable stock or chicken broth. This adds color and seasoning to the grains as they cook.
- Green Onions – This recipe uses a large amount (1 1/2 to 2 cups) of sliced green onions. They are added at the end to steam slightly, providing a fresh, oniony bite.
- Garlic and Onion – These form the aromatic base. Finely dice the onion so it melts into the rice.
Add-ins and Substitutions
- Herbs – Fresh thyme or parsley pairs beautifully with mushrooms and can be added during the cooking process.
- Protein – While this is a side dish, you could stir in cooked chickpeas or tofu to make it a vegetarian main.
- Extra Richness – As noted in the ingredients, stirring in a little extra knob of butter right before serving makes the rice glossy and decadent.
How to Make Mushroom Rice
- Sear First Batch of Mushrooms: Heat 2 tbsp oil in a large pot over high heat. Add half of the sliced mushrooms and cook for 5 minutes until they are golden brown. Season with salt and pepper, then remove them from the pot and set them aside. (We put these back in at the end because mushrooms cooked in the liquid with the rice don’t stay as golden).
- Sauté Aromatics: If the pot is dry, add another 1/2 – 1 tbsp oil and add the butter. When the butter is melted, add the finely diced onions and minced garlic. Cook for 30 seconds.
- Cook Second Batch: Add the remaining half of the mushrooms to the pot. Cook for 5 minutes or until the mushrooms are lightly browned and the base of the pot has developed a brown layer (fond). Note that this batch won’t caramelize as well as the first batch.
- Toast and Deglaze: Add the uncooked rice and a splash of the broth. Mix well so that the brown stuff (flavor!) on the bottom of the pot mixes into the liquid.
- Simmer: Once the base of the pot is clean, add the remaining liquid. Place the lid on, bring the liquid to a simmer, then turn the heat down to medium-low. Cook for 15 minutes or until there is no residual liquid (tilt the pot to check).
- Rest: Remove the pot from the stove and remove the lid. QUICKLY toss in the reserved golden mushrooms and the sliced scallions, then put the lid back on immediately. Leave for 10 minutes.
- Serve: After 10 minutes, remove the lid and fluff the rice using a fork or wooden spoon. Optional: Stir through more butter for extra richness. Serve hot!
Pro Tip: Do not skip the 10-minute resting step! During this time, the residual steam finishes cooking the rice, re-heats the reserved mushrooms, and perfectly wilts the green onions without turning them mushy.
Recipe Tips
- Don’t Wash the Rice (for this specific method): Usually, we rinse rice, but here we want to toast the grains and have them absorb the flavored oil and broth immediately.
- Scrape the Bottom: When you add the splash of broth, use your spoon to scrape up the browned bits on the bottom of the pot. This gives the rice its beautiful color and deep flavor.
- High Heat for Mushrooms: Use high heat for the first batch of mushrooms to ensure they fry and brown rather than stew in their own juices.
FAQs
- Can I use brown rice? It is not recommended to simply swap in brown rice, as it requires significantly more liquid and a much longer cooking time (40+ minutes), which would overcook the mushrooms.
- What kind of pot should I use? A heavy-bottomed Dutch oven or stockpot is best to prevent the rice from scorching on the bottom while simmering.
- Why split the mushrooms? Cooking half the mushrooms separately ensures you have some with a nice, meaty, seared texture to fold in at the end, while the other half flavors the rice during simmering.
Serving Suggestions
- Steak: This earthy rice is the perfect accompaniment to a seared steak or roast beef.
- Chicken: Serve alongside roasted chicken thighs or grilled chicken breast.
- Fish: It pairs well with fleshy white fish or salmon.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave with a small splash of water to create steam and fluff the rice back up.
- Freezing: You can freeze this rice for up to 2 months, though the texture of the mushrooms may become slightly softer upon thawing.
Mushroom Rice
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Diet: Vegetarian
Description
This Mushroom Rice is a gourmet-level side dish that transforms simple pantry staples into a deeply savory, umami-packed meal. By cooking the mushrooms in two separate batches one seared for texture and one simmered for flavor infusion this recipe ensures every bite is rich and satisfying. With fluffy long-grain rice, buttery garlic notes, and a fresh crunch from green onions, it is the perfect accompaniment to steak, chicken, or roasted vegetables.
Ingredients
- 2 to 3 tablespoons olive oil, separated
- 2 tablespoons (30g) butter
- 1 1/2 lbs (750g) mushrooms, sliced 1/8 to 1/5 inch thick
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 1 1/2 cups long grain rice, uncooked
- 2 1/4 cups vegetable stock or chicken broth
- 1 1/2 to 2 cups green onions, sliced
- Optional: Extra butter to stir through before serving
Instructions
Sear the First Batch
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over high heat. Add half of the sliced mushrooms and cook for about 5 minutes until they are golden brown. Season lightly with salt and pepper, then remove them from the pot and set aside. (This step ensures you have meaty, golden mushrooms to add back at the end).
Sauté the Aromatics
If the pot looks dry, add another 1/2 to 1 tablespoon of oil along with the butter. Once melted, add the finely diced onions and minced garlic. Sauté for about 30 seconds until fragrant.
Cook the Second Batch
Add the remaining half of the raw mushrooms to the pot. Cook for 5 minutes until they are lightly browned and a brown layer (fond) has developed on the bottom of the pot. This fond is essential for the deep flavor of the rice.
Toast and Deglaze
Add the uncooked rice and a splash of the broth to the pot. Stir well, scraping the bottom of the pot with your spoon to lift the browned bits and mix them into the liquid.
Simmer the Rice
Pour in the remaining broth. Bring the mixture to a simmer, then place the lid on the pot and reduce the heat to medium-low. Cook for 15 minutes, or until there is no residual liquid left when you tilt the pot.
Rest and Steam
Remove the pot from the heat and take off the lid. Quickly toss in the reserved golden mushrooms from step 1 and the sliced green onions. Immediately replace the lid and let the pot sit undisturbed for 10 minutes.
Fluff and Serve
After 10 minutes, remove the lid and fluff the rice with a fork or wooden spoon. If desired, stir through a little extra butter for richness, and serve hot.
Notes
Do Not Wash the Rice: For this specific method, it is best not to rinse the rice. Unwashed rice toasts better and absorbs the flavored oil and broth more effectively.
The “Fond” is Flavor: Don’t worry if the bottom of the pot looks brown after cooking the second batch of mushrooms. Scrape this up when you add the liquid; it gives the rice its beautiful color and savory taste.
The Resting Step: Do not skip the 10-minute rest at the end. This allows the residual steam to finish cooking the rice, reheat the reserved mushrooms, and perfectly wilt the green onions without making them mushy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 Serving
- Calories: 282
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Keywords: mushroom rice recipe, garlic butter rice, savory rice side dish, one pot rice, vegetarian side dish, seasoned rice, easy mushroom recipes
