Easy Mushroom Rice is a quick, flavorful side dish that's loaded with buttery rice, earthy mushrooms, and aromatic herbs. It's the kind of recipe that turns simple pantry ingredients into something delicious that's comforting enough for weeknights, yet special enough for dinner parties. It's hearty, wholesome, and full of umami flavor.
If you love mushroom risotto but want something lighter and easier, this mushroom rice gives you all those rich, savory notes - and no constant stirring required. It's made in one pot, ready in about 30 minutes, and pairs beautifully with everything from roasted chicken to salmon or steak. Plus, it's vegetarian-friendly and can easily be made vegan by swapping the butter for olive oil.
Whether you're serving this as a side or the star of your meal, mushroom rice is the kind of dish that never disappoints. It's hearty, aromatic, and full of rich, earthy flavor that pairs beautifully with almost anything on your table.
Why You'll Love This Recipe
- Packed with savory umami flavor. Browning the mushrooms gives the rice deep, earthy flavor that's elevated with garlic, thyme, and shallots.
- Quick and easy one-pot recipe. You'll only need one pot and 30 minutes for perfectly cooked, fluffy rice with no fuss or cleanup.
- A versatile side dish. Serve it with chicken, fish, steak, or tofu - it's delicious alongside just about any main course.
- Elegant yet simple. The combination of mushrooms, herbs, and buttery rice makes it feel fancy without any complicated steps.
- Make-ahead and freezer-friendly. It reheats beautifully and can be stored for quick weeknight meals or meal prep.
Jump to:
Ingredients and Substitutions
To make this easy and delicious Mushroom Rice, you will need the following ingredients (see recipe card below for quantities):
- butter - Adds richness and flavor. You can substitute with olive oil or vegan butter if dairy-free.
- extra virgin olive oil - Prevents the butter from burning while sautéing the mushrooms.
- cremini mushrooms - Also known as baby bellas. They have a mild, meaty flavor that deepens when browned. You can use any kind of mushrooms here. Substitute with white mushrooms, portobello, or a mix including shiitake. You can even use a mix of dried mushrooms (rehydrated before cooking) for extra umami.
- garlic - Freshly minced garlic adds aromatic depth to the rice.
- shallot - Sweeter and more delicate than onion, shallot blends beautifully with mushrooms. You can use half a small yellow onion if that's what you have.
- fresh thyme leaves - Adds earthy, herbaceous flavor. Dried thyme works too (use half the amount).
- Italian seasoning - A blend of herbs like oregano, basil, and rosemary that complements mushrooms perfectly.
- salt and black pepper - Season to taste. Start with the recommended amount and adjust at the end.
- long grain rice - Use white rice such as jasmine rice or basmati for the fluffiest texture. You can also use brown rice, but note that it requires a longer cook time and extra liquid. The type of rice you choose will affect the texture - white rice gives you a lighter, more tender result and fluffy, separate grains, while brown rice adds a slightly nutty flavor. Avoid short-grain rice, which becomes sticky.
- vegetable stock - Provides rich flavor. Substitute with chicken stock, beef broth, or mushroom broth if desired. Whichever type of broth you use, it will infuse the rice with a ton of flavor and enhance the natural mushroom flavor.
- fresh parsley - Adds a pop of color and freshness at the end.
Equipment
You'll also need measuring cups and spoons, a medium or large pot with a lid, a wooden spoon, and a fork for fluffing the rice.
Instructions
- Sear the mushrooms. In a medium-sized pot, heat butter and olive oil over medium-high heat until the mixture is bubbling and hot, about 1 minute. (This blend keeps the butter from burning while giving a rich base for the mushrooms). Add the sliced mushrooms in a single layer and cook without stirring for 3-5 minutes. Allowing them to sear undisturbed helps develop that beautiful golden color and intense flavor.
- Add aromatics and seasoning. Add garlic, shallot, thyme, Italian seasoning, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and almost all the liquid has evaporated. The mixture should be fragrant and caramelized.
- Toast the rice. Add the uncooked rice to the pot and stir to coat it with the butter and mushroom mixture. Toasting for 1 minute adds a subtle nutty flavor and helps the rice absorb more of the savory aromas.
- Add the stock. Pour in the vegetable broth and stir well to combine. Bring the mixture to a boil, then immediately reduce the heat.
- Simmer the rice. Turn the heat down to low, cover the pot, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during cooking as this traps steam and ensures even cooking.
- Rest. Turn off the heat and let the rice rest for 5 minutes with the lid on. This step helps redistribute moisture throughout the rice, making it light and fluffy.
- Fluff and serve. Remove the lid, fluff the rice gently with a fork, and stir in fresh parsley. Serve warm.
Instant Pot Instructions
To make mushroom rice in the Instant Pot, turn on Sauté mode and melt the butter and olive oil. Add mushrooms and cook without stirring for a few minutes until golden brown. Stir in garlic, shallot, thyme, Italian seasoning, salt, and pepper, and cook for another minute until fragrant. Add rice and toast briefly, then pour in the vegetable stock and scrape up any browned bits from the bottom. Seal the lid and pressure cook on High for 5 minutes, then let the pressure naturally release for 10 minutes before opening. Fluff the rice with a fork, stir in fresh parsley, and serve warm.
Expert Tip: Let the Mushrooms Brown Before Stirring
Resist the urge to stir the mushrooms too soon. Letting them cook undisturbed for a few minutes gives them that deep golden color and rich, nutty flavor. Stirring too early will release moisture and cause them to steam instead of brown.
More Tips and Tricks
- Use leftover rice. You can also make this recipe with leftover cooked rice - just reduce the stock to ½ cup and cook for 5-7 minutes until warmed through.
- Avoid mushy rice. Keep the lid on while cooking and don't stir during simmering. Stirring releases starch, making the rice sticky.
- Enhance with wine. Add a splash of dry white wine after toasting the rice for extra depth and flavor.
- Add umami. Stir in a spoonful of soy sauce or a pinch of Parmesan cheese at the end for extra savory richness.
- Make it a meal. Add diced chicken, tofu, or chickpeas for protein to turn this side dish into a hearty main course.
- Garnish with green onions. Sprinkle fresh green onion on top right before serving for a crisp, bright finish.
Recipe Variations
- Extra garlic butter. Add an extra clove of garlic and double the butter for a rich, indulgent twist.
- Add spinach. Stir in a handful of baby spinach at the end until just wilted for a pop of color and nutrients.
- Make it creamy. Mix in a splash of cream or a spoonful of cream cheese at the end for a risotto-like texture without the effort.
- Use wild mushrooms. Use a mix of dried and fresh mushrooms. Rehydrate the dried ones in warm water, then use that flavorful liquid as your stock.
- Swap with onion. Use half an onion instead of shallot for a deeper, more caramelized flavor.
- Make it cheesy. Sprinkle grated Parmesan or Asiago cheese over the finished dish for an extra savory layer.
- Brown rice version. To make brown rice mushroom rice, increase the broth to 2½ cups and cook for about 35-40 minutes instead of 15. The result is heartier with a nutty bite and still packed with a ton of flavor.
- Add an egg. Turn this side into a main dish by stirring in a scrambled egg or topping it with a fried egg. It's an easy way to add protein and turn your rice into a satisfying meal.
Storage
How to Store
Store leftover mushroom rice in an airtight container in the refrigerator for up to 4 days.
How to Reheat
Warm gently in a skillet with a splash of water or stock over low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring in between.
How to Freeze
Freeze cooled rice in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge and reheat in a skillet until heated through.
How to Serve
Mushroom rice is versatile enough to serve with almost anything. It's the perfect side dish for roasted meats, fish, or vegetarian mains. Pair it with Roast Chicken, Pan-Seared Salmon, or Garlic Shrimp, or serve it alongside Roasted Vegetables for a wholesome plant-based meal.
These are my favorite dishes to serve with mushroom rice:
Dinner Ideas
For more recipe ideas to pair this with on busy weeknights, check out our collection of easy dinner recipes, featuring one-pan dishes, quick pasta, roasted vegetables, light sides, and flavorful meals that come together in no time.
FAQ
Simply sauté mushrooms, garlic, and shallots with butter and herbs, then toast the rice and simmer it with stock until fluffy. It's a one-pot recipe that's easy and flavorful.
Add cumin, turmeric, and garam masala to the oil before sautéing the mushrooms. You can also toss in peas, carrots, or cashews for a fragrant, spiced twist.
Yes! Mushrooms are low in calories but rich in antioxidants, B vitamins, and fiber. This dish is wholesome and balanced, especially when made with olive oil and vegetable stock.
Thyme, parsley, rosemary, and tarragon all pair beautifully with mushrooms. For more robust flavor, add a sprinkle of Italian seasoning or a few fresh herb sprigs while cooking.
Mushroom rice pairs well with roasted meats, grilled seafood, or vegetarian dishes. It's also great served with a simple salad or soup for a complete meal.
More Mushroom Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Mushroom Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy Mushroom Rice is a quick, one-pot side dish packed with buttery rice, golden mushrooms, garlic, and herbs - ready in 30 minutes!
Ingredients
- 2 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 pound cremini mushrooms, thinly sliced
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- ½ teaspoon Italian seasoning
- ½ teaspoon salt (or more to taste)
- ¼ teaspoon ground black pepper
- 1 cup long grain rice, uncooked
- 2 cups vegetable stock
- 1 tablespoon fresh parsley, finely chopped
Instructions
- In a medium-sized pot, heat butter and olive oil over medium-high heat until the mixture is bubbling and hot, about 1 minute. (This blend keeps the butter from burning while giving a rich base for the mushrooms).
- Add the sliced mushrooms in a single layer and cook without stirring for 3-5 minutes. Allowing them to sear undisturbed helps develop that beautiful golden color and intense flavor.
- Add garlic, shallot, thyme, Italian seasoning, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and almost all the liquid has evaporated. The mixture should be fragrant and caramelized.
- Add the uncooked rice to the pot and stir to coat it with the butter and mushroom mixture. Toasting for 1 minute adds a subtle nutty flavor and helps the rice absorb more of the savory aromas.
- Pour in the vegetable stock and stir well to combine. Bring the mixture to a boil, then immediately reduce the heat.
- Turn the heat down to low, cover the pot, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during cooking as this traps steam and ensures even cooking.
- Turn off the heat and let the rice rest for 5 minutes with the lid on. This step helps redistribute moisture throughout the rice, making it light and fluffy.
- Remove the lid, fluff the rice gently with a fork, and stir in fresh parsley. Serve warm.
Notes
How to store: Store leftover mushroom rice in an airtight container in the refrigerator for up to 4 days.
How to reheat: Warm gently in a skillet with a splash of water or stock over low heat, stirring occasionally. You can also microwave individual portions in 30-second intervals, stirring in between.
How to freeze: Freeze cooled rice in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge and reheat in a skillet until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: American
Comments
No Comments