Mushroom Ricern

Name: Mushroom Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1½ cups long-grain rice; 4 tablespoons salted butter, (divided in half); 1½ pounds white mushrooms, (sliced (divided into ½ pound and 1 pound)); 1 medium onion, (chopped (about 1 cup)); 3 cloves garlic, (minced); 1 teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper; 2½ cups chicken broth, (or vegetable broth); 2 tablespoons chopped fresh parsley

a close-up shot of Mushroom Rice on a fork

Mushroom rice is soft and tender with plenty of savory flavors thanks to the mushrooms, broth, and herbs added to the dish.

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Table of Contents

Mushroom Rice Ingredients
Substitutions And Additions
How To Make This Mushroom Rice Recipe
How To Serve
Storage
Frequently Asked Questions
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This rich mushroom rice is a satisfying and hearty side dish that comes together quickly. The combination of aromatic mushrooms, fluffy rice, and flavorful seasonings create an unforgettable flavor experience.

Mushroom Rice Ingredients

Mushroom Rice raw ingredients that are labeled

The long-grain rice absorbs the flavorful broth and becomes soft and fluffy, while the sliced mushrooms retain a bit of their firmness and add a meaty texture to the dish.

The taste is rich and earthy, with a savory depth from the combination of fresh mushrooms, aromatic herbs, and flavorful broth.

You’ll need:

1½ cups of long-grain rice
4 tablespoons of salted butter, divided in half
1½ pounds of white mushrooms, sliced, divided into ½ pound and 1 pound
1 medium onion, chopped (about 1 cup)
3 cloves of garlic, minced
1 teaspoon of dried thyme
½ teaspoon of salt
¼ teaspoon of black pepper
2½ cups of chicken or vegetable broth
2 tablespoons of chopped fresh parsley

PRO TIP:

I suggest grabbing precut, sliced mushrooms in your grocery store’s vegetable area to save time and effort. You can also use a tube of minced garlic instead of doing it by hand.

Substitutions And Additions

RICE: Instead of long grain rice, you can use other types of rice such as basmati, jasmine, brown, or wild rice in this easy mushroom rice recipe. Just keep in mind that cooking times and liquid ratios may need to be adjusted accordingly.

MUSHROOMS: You can use other varieties of mushrooms, such as cremini, portobello, shiitake mushrooms, baby Bella mushrooms, or a combination of different types of mushrooms.

Each type of mushroom will bring its own unique flavor and texture to the dish.

BROTH: Instead of chicken or vegetable broth, you can use beef broth, mushroom broth, or seafood broth for a different flavor profile.

You can also use water and bouillon cubes or powder as a substitute.

ONIONS: If you don’t have a large onion on hand, you can use shallots, leeks, or green onions instead.

BUTTER: If you don’t have butter or want a dairy-free option, you can use olive oil, coconut oil, or another type of vegetable oil instead.

GARLIC: If you don’t have fresh garlic, you can use garlic powder or minced garlic from a jar.

HERBS: Instead of dried thyme, you can use other herbs such as rosemary, oregano, basil, or a blend of herbs. Instead of fresh parsley, you can use other herbs such as cilantro, basil, or chives.

VEGETABLES: You can add diced carrots, diced bell peppers, or frozen peas to the dish.

PROTEIN: You can add protein to the dish by mixing in diced cooked chicken, sausage, or tofu. This will make the dish more filling and add a new layer of flavor.

CREAMY: To make this great recipe creamier, add a heavy cream splash or stir in some grated parmesan cheese just before serving.

This will give the dish a richer, more luxurious texture.

How To Make This Mushroom Rice Recipe

Our easy instructions below will guide you through making this delicious rice in a skillet on your stovetop. The outcome will be a tender and flavorful rice dish to serve with your favorite entrees.

STEP ONE: Rinse the rice in cold water and drain.

OUR RECIPE DEVELOPER SAYS

To rinse the rice, you can put it under cool running water in a strainer to remove any debris and powdery starch. This will result in fluffier cooked rice.

STEP TWO: Melt 2 tablespoons of the butter in a large skillet over medium-high heat.

STEP THREE: Add ½ pound of sliced mushrooms to the pan and saute for about 5 to 8 minutes. You want them to get a nice caramelization on the outside. Remove from the pan and put to one side. You will add these mushrooms back in at the end.

STEP FOUR: Add the remaining butter to the skillet and melt over medium heat.

STEP FIVE: Add the onion and garlic, and cook until softened, about 3 minutes.

STEP SIX: Add the remaining mushrooms and cook until they release their liquid and are tender, about 8 to 10 minutes.

STEP SEVEN: Add the uncooked rice to the skillet and stir to coat with the butter and mushroom mixture.

rice added to the skillet and stirred with the butter and mushroom mixture

STEP EIGHT: Add the thyme, salt, and black pepper and stir to combine.

STEP NINE: Pour in the chicken or vegetable broth and stir.

STEP TEN: Bring to a boil, then reduce heat to low and cover.

STEP ELEVEN: Simmer for 20 to 25 minutes or until the rice is cooked and the liquid is absorbed.

PRO TIP:

Make sure to cook rice to al dente and don’t overcook it, which can lead to mushy rice.

STEP TWELVE: Remove from heat and add the ½ pound of cooked mushrooms you put aside at the beginning.

Don’t mix it yet. Let it sit covered for 5 minutes. The heat from the rice will warm up the mushrooms.

STEP THIRTEEN: After 5 minutes, fluff with a fork.

STEP FOURTEEN: Stir in some chopped parsley and serve.

How To Serve

Mushroom rice makes a simple side dish to any main course! Serve it with grilled tilapia or grilled chicken for a complete protein-packed dinner.

It’s also tasty enough as a standalone vegetarian meal along with a fresh salad such as our tomato cucumber salad or corn salad.

Our dirty rice and lemon rice are two more savory rice dishes that make the perfect accompaniment to any meal.

MORE RICE RECIPES

Side Dishes

Cauliflower Fried Rice

Side Dishes

Instant Pot Brown Rice

Storage

IN THE FRIDGE: Store any leftover mushroom rice in an airtight container in the refrigerator for up to 4 days.

IN THE FREEZER: You can freeze this tasty side dish recipe for up to 3 months in an airtight container or freezer-safe bag. Let it cool completely before placing it in the freezer.

REHEATING: Thaw the rice in the refrigerator overnight. To reheat, you can heat the mushroom rice in the microwave, stirring every minute until heated through.

Alternatively, you can reheat it in a pot on the stove over medium-low heat, stirring occasionally until heated through. If the rice seems dry, you can add a splash of broth or water to moisten it up.

Mushroom rice is a great way to make a quick and delicious side dish, and it doesn’t take long to prepare. Infused with the earthy and savory flavors of the mushrooms, this rice comes out perfectly tender.

Frequently Asked Questions

Can I eat this warm or cold?

This easy rice recipe is best served warm but can also be enjoyed cold as a leftover.

What type of mushrooms should I use?

The type of mushroom used is based on personal preference, but some of the most popular types are cremini, white, and portobello mushrooms.

How long will this dish last?

Properly stored in an airtight container in the refrigerator, mushroom rice will last up to 4 days.

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Mushroom Rice

5 from 1 vote

Mushroom rice is soft and tender with plenty of savory flavors thanks to the mushrooms, broth, and herbs added to the dish.

Prep Time 10

Cook Time 25

Total Time 35

Servings

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Ingredients

1½ cups long-grain rice
4 tablespoons salted butter, divided in half
1½ pounds white mushrooms, sliced (divided into ½ pound and 1 pound)
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2½ cups chicken broth, or vegetable broth
2 tablespoons chopped fresh parsley

Instructions

Rinse the rice in cold water and drain.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
Add ½ pound of sliced mushrooms to the pan and saute for about 5-8 minutes. You want them to get a nice caramelization on the outside. Remove from the pan and put to one side. You will add these mushrooms back in at the end.
Add the remaining butter to the skillet and melt over medium heat.
Add the onion and garlic, and cook until softened, about 3 minutes.
Add the remaining mushrooms and cook until they release their liquid and are tender, about 8 to 10 minutes.
Add the rice to the skillet and stir to coat with the butter and mushroom mixture.
Add the thyme, salt, and black pepper and stir to combine.
Pour in the chicken or vegetable broth and stir.
Bring to a boil, then reduce heat to low and cover.
Simmer for 20 to 25 minutes or until the rice is cooked and the liquid is absorbed.
Remove from heat and add the ½ pound of cooked mushrooms you put aside at the beginning. Don’t mix it yet. Let it sit covered for 5 minutes. The heat from the rice will warm up the mushrooms.
After 5 minutes, fluff with a fork.
Stir in some chopped parsley and serve.

Notes

I suggest grabbing precut, sliced mushrooms in your grocery store’s vegetable area to save time and effort. You can also use a tube of minced garlic instead of doing it by hand.
To rinse the rice, you can put it under cool running water in a strainer to remove any debris and powdery starch. This will result in fluffier cooked rice.
Make sure to cook rice to al dente and don’t overcook it, which can lead to mushy rice.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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