Mushroom Rice

Mushroom rice is a simple, comforting dish that brings warm, earthy flavors to your table. Tender mushrooms and sweet onion cook in olive oil until fragrant. Then rice simmers in savory broth until fluffy and light. The dish smells woodsy and savory, and it has a soft, slightly chewy texture with a gentle bite from the rice. It makes a great weeknight side or a light main when you want something quick and satisfying. If you enjoy rich mushroom dishes, you might also like the best creamy mushroom soup for a cozy meal pair.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 3
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 335 kcal (approx.)
• Protein: 5 g
• Carbohydrates: 50 g
• Fat: 9 g
• Fiber: 1.5 g
• Sugar: 2 g
• Sodium: 450 mg (varies with broth and added salt)

Why Make This Mushroom Rice

This mushroom rice is quick, budget-friendly, and full of flavor. It uses pantry staples and cooks in one pot for easy cleanup. The mushrooms add a meaty, savory depth, while onion and garlic give a sweet, aromatic base. Serve it with roasted vegetables or grilled protein, or enjoy it on its own for a light, comforting meal.

How to Make Mushroom Rice

You will heat oil, sauté aromatics and mushrooms, toast the rice briefly, then simmer everything in broth until tender. The pot will fill your kitchen with a warm, earthy smell as the mushrooms soften and the rice absorbs the savory liquid. Keep the lid on while simmering to trap steam and ensure fluffy rice.

Ingredients:

• 1 cup rice
• 2 cups vegetable broth or water
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

Step 1: Preparation

Heat 2 tablespoons olive oil in a medium pot over medium heat. While the oil warms, chop the onion, mince the garlic, and slice the mushrooms. This step brings out the onion’s sweetness and readies the mushrooms to release their moisture.

Step 2: Mixing

Add the chopped onion and minced garlic to the hot oil. Sauté until the onion is translucent and fragrant, about 3–4 minutes. Then add the sliced mushrooms and cook, stirring occasionally, until they soften and give off their juices, about 4–5 minutes.

Step 3: Cooking

Stir in 1 cup rice and cook for 1–2 minutes, letting the grains toast slightly. Pour in 2 cups vegetable broth or water. Season with salt and pepper to taste. Bring the pot to a boil, then reduce heat to low, cover tightly, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.

Step 4: Finishing

Remove the pot from the heat and let it sit, covered, for 2 minutes. Fluff the rice gently with a fork. Taste and adjust seasoning. Garnish with chopped fresh parsley if desired, then serve warm.

How to Serve Mushroom Rice

• Serve as a side with roasted chicken, baked fish, or pan-seared tofu.
• Make it a main by adding cooked beans, shredded chicken, or sautéed greens.
• Spoon it into warm bowls and top with a fried egg for a simple dinner.
• Pair with a crisp salad or steamed vegetables for a complete meal.

How to Store Mushroom Rice

• Refrigerator: Cool to room temperature, transfer to an airtight container, and store for up to 3–4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently in a saucepan over low heat with a splash of water or broth to restore moisture, or microwave covered for 1–2 minutes, stirring halfway.

Expert Tips for Perfect Mushroom Rice

• Use long-grain or medium-grain rice for light, separate grains. For creamier texture, use short-grain.
• Toast the rice briefly in oil for a nuttier flavor and firmer texture.
• Don’t lift the lid during simmering; steam cooks the rice evenly.
• If using store-bought broth, choose low-sodium or reduce added salt to control sodium.
• For deeper flavor, deglaze the pan with a splash of white wine before adding broth.
• Rinse rice only if you want to remove excess surface starch; rinsed rice can be fluffier.
• Slice mushrooms evenly for consistent cooking.

Delicious Variations

• Garlic-Butter Mushroom Rice: Swap olive oil for butter and add an extra minced garlic clove.
• Herbed Lemon Rice: Stir in a squeeze of lemon juice and chopped dill or basil before serving.
• Mushroom & Pea Rice: Stir in 1 cup frozen peas during the last 2 minutes of cooking.
• Creamy Mushroom Rice: Add 1/4 cup cream or a splash of milk after cooking and gently heat until warmed.
• Mushroom and Spinach: Fold in 2 cups fresh baby spinach after cooking until wilted.

Frequently Asked Questions

1. How do I prevent mushy rice?

• Use the right rice-to-liquid ratio and avoid lifting the lid during simmering. Cook on low heat once it boils and time it carefully (15–20 minutes for most white rice). If rice is too soft, reduce simmer time next time or use a firmer variety.

2. Can I use brown rice instead?

• Yes. Brown rice needs more liquid and longer cook time (about 40–45 minutes). Use about 2 1/2 cups broth per cup of brown rice and increase simmer time until tender.

3. Do I have to use vegetable broth?

• No. Water works fine but broth adds more flavor. You can use chicken broth if not vegetarian. If using broth, taste and reduce added salt.

4. Can I make this in a rice cooker?

• Yes. Sauté the onions, garlic, and mushrooms first, then add them and the rice to the rice cooker with the broth. Cook on the regular white rice setting.

5. How can I add more protein to this dish?

• Stir in cooked beans (white beans or chickpeas), diced cooked chicken, or top with a poached or fried egg. Tofu or tempeh also work well.

6. Why did my rice stick to the pot?

• Use a heavy-bottomed pot and enough oil at the start. Keep heat moderate while sautéing. Once you add liquid, reduce to low heat and avoid stirring often.

7. Can I double the recipe?

• Yes. Double all ingredients and use a larger pot. Keep the rice-to-liquid ratio the same. Cooking time may increase slightly.

Conclusion

Mushroom rice is an easy, flavorful dish that suits busy nights and leisurely meals alike. It smells savory, tastes earthy, and creates a comforting texture that pairs well with many mains. Try the variations and tips above to make it your own. For another take on mushroom-forward recipes and inspiration, check out Mushroom Rice – RecipeTin Eats. Enjoy cooking, and have fun making this simple dish part of your regular rotation.

Mushroom Rice

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• Author: hannah-belssy
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Diet: Vegetarian

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Description

Mushroom rice is a simple, comforting dish that features tender mushrooms and sweet onion cooked in olive oil and served fluffy in savory broth.

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Ingredients

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• 1 cup rice
• 2 cups vegetable broth or water
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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Instructions

1. Heat 2 tablespoons olive oil in a medium pot over medium heat. While the oil warms, chop the onion, mince the garlic, and slice the mushrooms.
2. Add the chopped onion and minced garlic to the hot oil. Sauté until the onion is translucent and fragrant, about 3–4 minutes. Then add the sliced mushrooms and cook, stirring occasionally, until they soften and give off their juices, about 4–5 minutes.
3. Stir in 1 cup rice and cook for 1–2 minutes, letting the grains toast slightly. Pour in 2 cups vegetable broth or water. Season with salt and pepper to taste. Bring the pot to a boil, then reduce heat to low, cover tightly, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed.
4. Remove the pot from the heat and let it sit, covered, for 2 minutes. Fluff the rice gently with a fork. Taste and adjust seasoning. Garnish with chopped fresh parsley if desired, then serve warm.

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months. To reheat, add a splash of water or broth to restore moisture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: International

Nutrition

• Serving Size: 1 serving
• Calories: 335
• Sugar: 2g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1.5g
• Protein: 5g
• Cholesterol: 0mg