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Home ยป Sides ยป Mushroom Rice

Mushroom Rice

Published: Apr 18, 2019 ยท Modified: Oct 19, 2021 by Justin Coit

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This easy Mushroom Rice is one of my go-to healthy mushroom recipes. Made with only a handful of pantry staples, you can have this savory, garlicky rice ready in next to no time. This delicious and fluffy mushroom rice pilaf is the perfect side dish for both weeknight and holiday dinners.

A plate of mushroom rice garnished with green onions with wooden serving utensils.
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Pinterest graphic of a close up view of mushroom rice.
Pinterest graphic of the overhead view of a plate mushroom rice with sliced green onions as garnish.

Made in one pan, this simple and tasty mushroom rice will be one of your new favorite side dishes. Itโ€™s so easy to make that itโ€™s perfect for busy weeknights. This mushroom rice pilaf is incredibly flavorful as itโ€™s cooked with butter, garlic, onions, and broth. Your whole family will be reaching for more! Itโ€™s also great for when you have last-minute company since it can be thrown together with ingredients you probably already have on hand. Itโ€™s quite a healthy dish, so if you have a heavier main dish, this pilaf pairs perfectly. 

Key Ingredients You Need

Ingredients needed to make mushroom rice.
  • Mushrooms โ€” I used cremini mushrooms, but you can use whatever you have on hand. White button mushrooms work wonderfully as well. When selecting the mushrooms, avoid any that are slimy. If youโ€™re purchasing a plastic container of mushrooms, avoid any with condensation. When ready to use, avoid washing the mushrooms as they can become waterlogged. You can wipe off any dirt or use a mushroom brush to brush the dirt off as well. If the mushrooms are really dirty, you can give them a quick rinse and wipe them dry immediately. Avoid soaking the mushrooms. 
  • Chicken broth โ€” For added flavor, I use chicken broth instead of water to cook my rice. Other alternatives you can use are vegetable broth or mushroom broth.
  • Rice โ€” I use long grain rice white rice as it stays fluffy and separate after cooking compared to shorter grains.

How to Make Mushroom Rice

Set of two photos showing onions being diced and then sliced mushrooms added to a pan.

Step 1: Dice the onions and slice the mushrooms. 

Step 2: Heat a large pan over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add the first half of the mushrooms and cook for 5 minutes until both sides are golden. 

Set of two photos showing the sliced mushrooms sautรฉed and then diced onions sautรฉed.

Step 3: Set aside the first batch when done and wipe out the pan. Add the rest of the butter and olive oil to the pan and cook the second batch of the mushrooms just as you did the first. Set aside with the rest of the cooked mushrooms.

Step 4: Add 1 tablespoon of olive oil to the pan and sautรฉ the onion and garlic until softened. Set aside with the mushrooms.

Set of two photos showing broth simmering and the mushroom rice stirred.

Step 5: To the pan, add the chicken broth and rice. Bring to a boil and then turn the heat to a simmer. Cover and cook for 15 minutes.

Step 6: Once the rice is fully cooked, turn off the heat and add the mushrooms, onions, and garlic into the pan and toss. Cover and let sit for 5 minutes. Garnish with sliced green onion.

Close up of rice with mushrooms, onions, and sliced green onions.

Tips For This Recipe

  • Donโ€™t use just butter or oil. The butter adds flavor while the oil prevents the butter from burning, so youโ€™ll need both.
  • Letting the pan sit, covered, yields fluffier rice.
  • Donโ€™t rush the sauteeing process of the mushrooms and onions. The more caramelized they are, the more flavor they release.
  • For extra texture, you can add some toasted almonds or cashews to the rice at the end.
  • The mushrooms need to be cooked separately from the rice, or you will lose the caramelization on them, and theyโ€™ll end up chewy if simmered with the broth and rice. 
Overhead view of a plate of mushroom rice with sliced green onions on top.

Frequently Asked Questions

How do I make this vegan-friendly?

To make this mushroom rice vegan, simply swap the butter to vegan butter and the chicken broth to vegetable broth. The cooking method is the same with no changes to the timing.ย 

How do I store and reheat leftovers?

If you have leftover rice, I recommend storing it in an airtight container in the fridge. When you reheat the rice, you can do so on the stovetop or in the microwave. Since rice can become dry overnight, I suggest adding a splash of broth to the rice when you reheat it.

Can I freeze this?

While this recipe is freezer-friendly, the texture of the mushrooms may change after they thaw. Due to that, I prefer making a batch of fresh rice when needed instead of freezing it.

What should I serve with this pilaf?

I love enjoying this mushroom rice with my Air Fryer Salmon, Carne Asada, Hawaiian Chicken Skewers, and Sweet and Sour Shrimp.ย 


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If youโ€™ve tried this Mushroom Rice Recipe, then donโ€™t forget to leave me a 5 star rating and let me know how it went in the comments below!

Overhead view of a bowl with mushroom rice and green onions as garnish.
Print Recipe
5 from 5 votes

Mushroom Rice

This easy Mushroom Rice is one of my go-to healthy mushroom recipes. Made with only a handful of pantry staples, you can have this savory, garlicky rice in next to no time. This delicious and fluffy mushroom rice pilaf is the perfect side dish for both weeknight and holiday dinners.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 367kcal
Author: Justin Coit

Ingredients

  • 2 tbsp butter divided
  • 3 tbsp olive oil divided
  • 1 lb sliced mushrooms I use cremini
  • salt and pepper to taste
  • 4 cloves garlic minced
  • 1 small onion diced
  • 2 cups chicken broth
  • 1 cup long grain rice white rice

Instructions

  • Heat a large pan over medium high heat and add 1 tablespoon of butter and 1 tablespoon of oil. Add the first half of the mushrooms and cook for 5 minutes until both sides are golden. Set aside the first batch when itโ€™s done and wipe out the pan. Add the rest of the butter and olive oil to the pan and cook the 2nd batch of the mushrooms just as you did the first. Set aside with the other cooked mushrooms.
  • Add 1 tablespoon of olive oil to the pan and sautรฉ the onion and garlic until softened. Once finished, add the cooked onion and garlic with the cooked mushrooms and salt and pepper to taste.
  • In the same pan, add the chicken broth and rice. Bring to a boil and then turn the heat to a simmer. Cover and cook for 15 minutes.
  • Once the rice is fully cooked, turn off the heat and add the mushrooms, onions, and garlic into the pan and toss. Cover and let sit for 5 minutes. Garnish with sliced green onion.

Video

Notes

  • Donโ€™t use just butter or oil. The butter adds flavor while the oil prevents the butter from burning, so youโ€™ll need both.
  • Letting the pan sit, covered, yields fluffier rice.
  • Donโ€™t rush the sauteeing process of the mushrooms and onions. The more caramelized they are, the more flavor they release.
  • For extra texture, you can add some toasted almonds or cashews to the rice at the end.
  • The mushrooms need to be cooked separately from the rice, or you will lose the caramelization on them, and theyโ€™ll end up chewy if simmered with the broth and rice.ย 

Nutrition

Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 32mg | Iron: 1mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Regine says

    October 25, 2019 at 9:55 am

    5 stars
    I made your dish yesterday and it was really really really delicious. However, I had forgotten to buy the jalapeno so I cooked without it. One thing I disagree with, though. 6 servings? Maybe for 6 toddlers. I would say it is no more than 3 servings but maybe it is because I am a rice lover. Thanks for the recipe.

    Reply
5 from 5 votes (4 ratings without comment)

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Hi, Iโ€™m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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