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