How to make mushroom rice?

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.

How to make Indian-style mushroom rice?

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.

Is mushroom rice good for you?

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.

What herbs complement mushroom rice?

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.

What goes with mushroom rice?

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.

Easy Mushroom Rice

Name: Mushroom Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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); 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt (or more to taste); 1/4 teaspoon ground black pepper; 1 cup long grain rice, uncooked; 2 cups vegetable stock; 1 tablespoon fresh parsley, finely chopped

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

Scale

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)
1/2 teaspoon Italian seasoning
1/2 teaspoon salt (or more to taste)
1/4 teaspoon ground black pepper
1 cup long grain rice, uncooked
2 cups vegetable stock
1 tablespoon fresh parsley, finely chopped

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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