Mushroom rice is a savory one pot side dish with golden browned mushrooms, tender long grain rice, and fresh green onions, and it is ready in about 50 minutes.
The mushrooms are browned in two batches so they turn meaty and caramelized instead of steamed, and the grains then cook in the same pot, soaking up every bit of flavor left behind. It is a satisfying side for roasted meats, fish, and vegetables, and it also works as a light meatless main.
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Why This Mushroom Rice Recipe Works
Browning the mushrooms in batches gives them deep color and concentrated flavor. Crowding the pot would trap steam and leave them pale and soggy.
Cooking the grains right on top of the browned bits sends all the savory flavor into every bite, so you do not need a sauce or extra seasoning.
Stirring the mushrooms and green onions in at the end, then letting the pot rest, keeps the mushrooms juicy and the onions bright and fresh.
Ingredients for Mushroom Rice
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 1/2 pounds mushrooms, sliced about 1/4 inch thick
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups long grain white rice, uncooked
- 2 1/4 cups low sodium vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced green onions (about 6)
Mushrooms. White button or cremini both work. Wipe them clean rather than soaking them, and slice them evenly so they brown at the same speed.
Olive oil and butter. Oil handles the high heat for browning, while butter adds a rich finish.
Onion and garlic. They build the savory base. Cook the garlic briefly so it stays sweet and does not turn bitter.
Long grain rice. Long grain rice cooks up fluffy and separate. Use the amount of broth listed for the ideal texture.
Broth. Low sodium broth lets you control the salt. Use vegetable broth to keep the dish meatless.
Green onions. Stirred in at the end, they give a mild, fresh bite that contrasts with the earthy mushrooms.
How to Make Mushroom Rice
1. Brown half the mushrooms. Heat 2 tablespoons of the oil in a large pot over high heat. Add half the mushrooms and cook for about 5 minutes, until deeply golden.
2. Season and set aside. Sprinkle with the salt and pepper, then move the mushrooms to a plate.
3. Cook the aromatics. Add the remaining 1 tablespoon oil and the butter to the pot. When the butter melts, cook the onion for about 2 minutes, then add the garlic and cook for 30 seconds.
4. Add the rest of the mushrooms. Stir in the remaining mushrooms and cook for about 5 minutes, until lightly browned.
5. Toast the rice. Add the rice and a splash of broth, then stir well to loosen the browned bits on the bottom of the pot.
6. Simmer. Pour in the rest of the broth, cover, and bring to a simmer. Lower the heat to medium low and cook for about 15 minutes, until the liquid is absorbed.
7. Rest. Turn off the heat, uncover, and fold in the reserved mushrooms and green onions. Cover again and let the pot sit for 10 minutes.
8. Whip and serve. Loosen with a fork and serve warm, with a little extra butter if you like.
How to Serve Mushroom Rice
Serve the dish hot straight from the pot. It makes a comforting partner for protein: try it with air fryer honey garlic salmon, a pan of Dutch oven pot roast, or a side of air fryer asparagus. A bowl of crisp Italian house salad rounds out the plate.
How to Store and Reheat Mushroom Rice
Cool leftovers quickly and refrigerate them within two hours in a shallow, airtight container. Keep them in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat with a splash of water until steaming hot, about 165 degrees F, so the grains stay moist and safe to eat.
Tips and Variations for Mushroom Rice
Do not crowd the pot. Cook the mushrooms in two batches so they brown instead of steaming.
Slice evenly. Slices of the same thickness cook at the same pace and look neat.
Do not stir too early. Let the mushrooms sit for a minute so they develop color before you stir.
Check gently. Tilt the pot slightly. If no liquid pools, the grains are ready.
Do not skip the rest. The 10 minute rest lets the grains steam and turn fluffy.
Choose fresh mushrooms. Firm, dry mushrooms give the ideal flavor and texture.
Try other mushrooms. A mix of cremini and shiitake adds depth.
Cool leftovers safely. Refrigerate leftovers promptly in a shallow container. For general guidance on handling cooked rice, see this rice safety article from University of Maine Cooperative Extension.
Frequently Asked Questions About Mushroom Rice
How do I keep mushroom rice from getting soggy?
Brown the mushrooms in batches so they release their moisture, and use the exact amount of broth listed.
Can I make mushroom rice ahead of time?
Yes. Cool it quickly and refrigerate it for up to three days, then reheat with a splash of water.
Can I freeze mushroom rice?
Yes. Freeze it in an airtight container for up to one month and reheat with a splash of water.
Can I use brown rice?
Brown rice needs more liquid and a longer cook time, so follow the package directions and adjust accordingly.
Can I make it plant based?
Use vegetable broth and replace the butter with more olive oil.
Mushroom Rice
Equipment
- Large pot with lid
- Wooden spoon
- Cutting board and knife
Ingredients
Main Ingredients
- 3 tbsp olive oil divided
- 2 tbsp butter
- 1 ½ lb mushrooms sliced about 1/4 inch thick
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 ½ cup long grain white rice uncooked
- 2 ¼ cup low sodium vegetable or chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup green onions sliced, about 6
Instructions
Cooking
- Sear. Heat 2 tablespoons oil in a large pot over high heat and brown half the mushrooms for 5 minutes. Season with the salt and pepper and set aside. Aromatics. Add 1 tablespoon oil and the butter, cook the onion 2 minutes, then the garlic 30 seconds.
- More mushrooms. Add the remaining mushrooms and cook 5 minutes until lightly browned.
- Rice. Stir in the rice and a splash of broth, scraping up the browned bits.
- Simmer. Add the remaining broth, cover, and simmer on medium low about 15 minutes until absorbed.
- Rest. Off the heat, fold in the reserved mushrooms and green onions, cover, and rest 10 minutes.
- Serve. Loosen with a fork and serve warm.
