Bold and delicious mushroom rice is a one pot wonder that the whole family will love! This recipe is easy to make in less than an hour with earthy mushrooms, rich butter, garlic, rice and herbs simmered in a savory broth. It's perfect to serve as a hearty side or vegetarian main dish.
Why we love this mushroom rice?
I share a lot of wonderful rice dishes on the site... And with good reason! They tend to need little preparation and only a handful of wholesome ingredients. But WOW are they packed with flavor. As far as recipes with mushrooms and rice go, this is certainly a top favorite.
Mushroom Rice is quick and easy dish that combines butter garlic sautéed mushrooms with rice to give a perfect flavorful meal. It's practically effortless to make for a super delicious and satisfying vegetarian main or side dish any night of the week.
We love that this easy and adaptable recipe takes only about 40 minutes to prepare with minimal prep work. And because it requires only one pot for cooking, I promise that even the most beginner home cook can make it!
There is nothing complicated here: Simple and handy pantry staples are sautéed on the stovetop before adding uncooked rice and broth. Then cover the pot, bring to a simmer, and step back. Before you know it, the tender rice and mushrooms are ready to fluff and serve with your favorite dishes.
I suggest that you make a large batch for meal prepping - and because people are definitely going to ask for seconds!
*For more hearty vegetarian dishes, try these recipes:
- Cream of Mushroom Soup
- Butternut Squash Pasta
- Mexican Air Fryer Potatoes
- Homemade Vegetable Soup
- Vegetarian Spring Rolls
Ingredients you will need
Butter: Unsalted is best to let the other spices come through.
Garlic: Finely minced so that the flavors are nice and pungent.
Button Mushrooms: These small mushrooms are packed with earthy, meaty flavors. They are just the right size to sauté in one pot with rice.
Olive Oil: To sauté the aromatics and mushrooms. The taste of the oil will be part of the overall flavor, so use a high-quality EVOO.
Onion: Simple white onion has a great sharp bite that isn't too overpowering.
Celery: Has a light flavor and adds a lovely bit of texture.
Long Grain Rice: I prefer basmati rice as it retains a slightly firm texture and doesn't get sticky (like jasmine rice).
Spices: Use a combination of thyme, oregano, red pepper flakes (optional for heat), salt and pepper.
Soy Sauce: The umami flavor makes the mushrooms taste even more savory and meaty.
Vegetable Broth: Try my homemade vegetable stock! Or use chicken broth, if you prefer a non-vegetarian dish.
Fresh Chives and Parsley: To garnish the mushrooms and rice with a pop of freshness.
How to make mushroom rice?
1. Heat wide pan or skillet over high heat. Add butter, half of the minced garlic and cook for few seconds until fragrant.
2. Add sliced mushrooms and spread it over the pan. Let it cook for 2 minutes on high heat.
3. Now, stir and sauté mushrooms for 5 minutes or until golden.
4. Remove the browned mushrooms from the pan and set it aside.
5. Add olive oil, the remaining minced garlic and chopped onions and cook over medium heat for until translucent.
6. Add chopped celery stalks and cook for another 30 seconds.
7. Now, add soaked and drained rice, dried thyme, dried oregano, red pepper flakes, and sauté for 30 seconds.
8. Then, add soy sauce, salt and freshly ground pepper and mix.
9. Add vegetable broth (or chicken broth) and browned mushrooms, give a gentle stir. Bring to a boil.
10. Place the lid, cover and simmer the mushroom rice on low heat for 15-20 minutes until all the liquid is soaked and rice is cooked. Turn off the heat and let the rice sit for 8-10 minutes.
11. Then, add chopped chives and chopped fresh parsley, mix.
12. Dish out and serve hot!
- Avoid slicing the mushrooms too thin. They need to cook for several minutes in the hot pan to draw out the best flavors; if they are thin the mushrooms will quickly overcook.
- Speaking of: DO NOT skip browning the mushrooms. This step is key for the best tasting dish.
- The combination of mushrooms and garlic is amazing... Which is why this recipe includes loads of garlic. If you don not like garlic as much you can reduce the amount used, but don't totally omit.
- I recommend using aged long grain rice for a slightly firm texture when cooked. However, short grain also works great for this one pot mushroom rice recipe!
- Use your choice of fresh or dried herbs. I like to use dried herbs for convenience when cooking the mushrooms. Then add fresh chopped parsley and chives as a garnish.
- It's easy to make this a vegan recipe by swapping regular butter with your favorite plant-based alternative.
Just about any type of mushrooms will work well for this rice recipe. I like the mild flavor of white button mushrooms.
Feel free to use baby Bella mushrooms (cremini), shiitake, oyster or mix of all for extra texture and intense flavors.
This recipe is great to customize! Include fresh or frozen peas, chopped carrots, beans, squash, spinach, corn, bell peppers, broccoli... Practically any hearty veggie you like. Add these after sautéing the mushrooms but before adding the rice and broth.
After cooking and fluffing the rice you can stir in shredded or grated parmesan or cream cheese for a rich, creamy, and decadent rice. And feel free to make this a non-vegetarian dish by stirring in cooked chopped or shredded chicken, or other protein of choice!
Yes! This will result in a must faster cooking time with no need to simmer the rice.
Simply brown the mushrooms with onion and veggies, then add herbs seasonings, soy sauce to the pot. Toss in pre-cooked (leftover) rice and top with fresh herbs. Done!
Yes! For the best texture, first rehydrate the mushrooms in hot water for about 30-45 minutes. Then chop and use as you would fresh mushrooms.
This mushrooms and rice recipe combines veggies and a classic starch for all-in-one side or main dish. In fact, you can eat a large bowl by itself as a meal and feel completely satisfied!
It's great to make as the vegetarian star of the meal and pair with your favorite veggie sides. Other dishes you might try include air fryer brussel sprouts, roasted vegetables or fingerling potatoes, roasted asparagus, or even just a simple fresh green salad.
Let me know your favorite foods to pair with this dish in the comments below!
To store leftovers: Let the rice cool completely before transferring to a container with a lid. Store in the refrigerator for up to 5 days.
To freeze: I have not tried freezing this dish. But give it a try! Transfer a freezer-safe airtight container and keep in the freezer for up to 3 months.
Thaw overnight in the fridge, and reheat with a splash of broth in the microwave or on the stovetop. Note: This process will likely change the texture of the rice.
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Mushroom Rice Recipe
- 2 tablespoons Butter
- 1½ tablespoons Garlic (minced, divided)
- 1½ pound Button Mushrooms (or baby bella mushrooms - cleaned and sliced 5mm thickness)
- 2 tablespoons Olive Oil
- ¾ cup Onion (chopped)
- ½ cup Celery (chopped)
- 1½ cup Long Grain Rice (I have used basmati rice - rinsed and soaked for 15 mins)
- 1 teaspoon Thyme
- ½ teaspoon Oregano
- ¼ teaspoon Red Pepper Flakes
- 2 teaspoons Soy Sauce
- ½ teaspoon Freshly Ground Pepper
- 2¾ cups Vegetable Broth
- ¼ cup Chives
- ¼ cup Fresh Parsley
- Heat wide pan or skillet over high heat. Add butter, half of the minced garlic and cook for few seconds until fragrant.
- Add sliced mushrooms and spread it over the pan. Let it cook for 2 minutes on high heat.
- Now, stir and sauté mushrooms for 5 minutes or until golden.
- Remove the browned mushrooms from the pan and set it aside.
- Add olive oil, the remaining minced garlic and chopped onions and cook over medium heat for until translucent.
- Add chopped celery stalks and cook for another 30 seconds.
- Now, add soaked and drained rice, dried thyme, dried oregano, red pepper flakes, and sauté for 30 seconds.
- Then, add soy sauce, salt and freshly ground pepper and mix.
- Add vegetable broth (or chicken broth) and browned mushrooms, give a gentle stir. Bring to a boil.
- Place the lid, cover and simmer on low heat for 15-20 minutes until all the liquid is soaked and rice is cooked.
- Turn off the heat and let the rice sit for 8-10 minutes.
- Then, add chopped chives and chopped fresh parsley, mix. Serve hot!