This warm, savory mushroom rice is an easy weeknight side or simple main that fills the kitchen with a rich, earthy aroma. Tender mushrooms and sweet onion cook down in olive oil and garlic, then simmer with rice in flavorful broth until everything is soft and steaming. The result is fluffy, slightly glossy rice with meaty mushroom pieces and a comforting, savory taste. For another take or extra tips, you can compare methods with a related recipe I like from a similar mushroom rice guide.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18 minutes (simmering)
- Total Time: 28 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values vary by exact brands and portions.)
- Calories per serving: 260 kcal
- Protein: 6 g
- Carbohydrates: 55 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Mushroom Rice
Make this mushroom rice when you want a quick, comforting dish with big flavor and little fuss. It’s fragrant from garlic and onion, earthy from mushrooms, and comforting from tender, fluffy rice. The dish pairs well with roasted proteins, adds a satisfying vegetarian main with a side salad, and is simple enough to scale up for guests. It also reheats well, making it ideal for meal prep.
How to Make Mushroom Rice
This method keeps steps simple: sauté aromatics, brown mushrooms, toast the rice briefly, then simmer with broth until tender. The rice absorbs the mushroom flavor and becomes lightly glossy. Watch the simmer near the end so the rice doesn’t stick, and fluff gently with a fork to keep grains separate.
Ingredients:
- 1 cup rice
- 2 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Measure the rice and rinse it briefly if you prefer less starch. Slice the mushrooms, dice the onion, and mince the garlic. Heat the saucepan and add the olive oil so it’s ready for the aromatics.
Step 2: Sautéing Aromatics
Add the diced onion and minced garlic to the warm oil and sauté over medium heat until the onion turns translucent and soft, about 3–4 minutes. You should smell the sweet onion and toasty garlic as they cook.
Step 3: Cooking Mushrooms and Rice
Add the sliced mushrooms and cook until they release their moisture and soften, about 4–5 minutes. Stir in the rice and cook for 1–2 minutes, stirring often so the rice gets lightly coated and warm.
Step 4: Simmering and Finishing
Pour in the broth, bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 15–20 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat, season with salt and pepper, fluff with a fork, and garnish with fresh parsley before serving.
How to Serve Mushroom Rice
Serve hot as a side to grilled chicken, baked fish, or roasted vegetables. For a simple vegetarian meal, add a green salad or steamed broccoli. The rice’s subtle mushroom flavor works well with a squeeze of lemon for brightness or a sprinkle of grated Parmesan for a richer finish.
How to Store Mushroom Rice
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove with a splash of water or broth to loosen the grains, or microwave in a covered dish with a teaspoon of water per serving to prevent drying.
Expert Tips for Perfect Mushroom Rice
- Use medium heat when sautéing so mushrooms brown without burning the garlic.
- Toast the rice briefly in the pan to develop a nuttier flavor and keep grains separate.
- If using low-sodium broth, taste and add salt near the end to avoid overseasoning.
- For extra umami, stir in a teaspoon of soy sauce or a small spoon of miso dissolved in the broth.
- If rice finishes but is still a bit firm, add 2–4 tablespoons more broth, cover, and let rest 5 minutes.
Delicious Variations
- Garlic Butter Mushroom Rice: Finish with 1 tablespoon butter for a richer finish.
- Herb Rice: Stir in chopped thyme or rosemary with the mushrooms while cooking.
- Mushroom and Pea Rice: Add 1/2 cup frozen peas in the last 3 minutes of cooking for color and sweetness.
- Brown Rice Version: Swap in 1 cup brown rice with 2 1/2 cups broth and increase simmer time to 40–45 minutes.
- Creamy Mushroom Rice: Stir in 1/4 cup cream or cream cheese at the end for a creamy texture.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice needs more liquid and a longer cook time. Use about 2 1/2 cups broth and simmer 40–45 minutes until tender.
Q: Do I need to rinse the rice?
A: Rinsing removes excess surface starch and can help keep grains separate. It’s optional but helpful if you prefer fluffier rice.
Q: Can I make this in a rice cooker?
A: Yes. Sauté the onion, garlic, and mushrooms first, then transfer to the rice cooker with rice and broth. Cook according to your machine’s plain rice setting.
Q: How do I avoid soggy rice?
A: Use the correct rice-to-liquid ratio, keep the heat low while simmering, and avoid lifting the lid during cooking. Fluff gently after resting.
Q: What mushrooms work best?
A: Cremini, button, baby bella, or a mix of wild mushrooms work well. Cremini gives a deeper flavor, while button mushrooms are mild and budget-friendly.
Q: Can I add protein to make it a full meal?
A: Yes. Stir in cooked shredded chicken, diced tofu, or cooked sausage near the end, or serve alongside pan-seared salmon or roasted chickpeas.
Conclusion
This mushroom rice is a comforting, easy dish with deep, savory flavor and a pleasing texture that makes weeknight meals feel special. It’s flexible—swap grains, add vegetables, or toss in herbs to match your pantry and mood. For another tested take and extra photos to guide you, see the detailed Mushroom Rice recipe on RecipeTin Eats. Try it tonight and enjoy the warm, earthy aroma filling your kitchen.
Print
Savory Mushroom Rice
- Total Time: 28 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
A warm and comforting dish with tender mushrooms and fragrant spices, perfect as a weeknight side or vegetarian main.
Ingredients
- 1 cup rice
- 2 cups vegetable or chicken broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Measure the rice and rinse it briefly if you prefer less starch. Slice the mushrooms, dice the onion, and mince the garlic. Heat the saucepan and add the olive oil so it’s ready for the aromatics.
- Add the diced onion and minced garlic to the warm oil and sauté over medium heat until the onion turns translucent and soft, about 3–4 minutes.
- Add the sliced mushrooms and cook until they release their moisture and soften, about 4–5 minutes. Stir in the rice and cook for 1–2 minutes.
- Pour in the broth, bring to a gentle boil, then reduce heat to low. Cover and let simmer for 15–20 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat, season with salt and pepper, fluff with a fork, and garnish with fresh parsley before serving.
Notes
Pairs well with grilled chicken or roasted vegetables. Can be stored in the refrigerator for up to 3-4 days and frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
